STOCK FOR SOUP.

Auckland Star, Volume LXVII, Issue 235, 3 October 1936, Page 3 (Supplement)

STOCK FOR SOUP.

Soup is stimulating and economicalIt can be served before cold meat, when you have only a small cold joint for lunch, or before fish, and thus eke out a small meal; or, served by itself, it is excellent for supper on a cold niglit. A cupful of hot soup is liked by many last thing at night, or before starting a journey on a cold day. To make the best soup you must have a reallj goo stock." An economical brown stock can be made from the following ingredients: Cooked or uncooked bones, poultry carcase, scraps of meat, vegetables and 'o-ravy. Put these in a quart of water with a little salt, and add a few herbs if you like them. Simmer gently _ for four hours, then strain and keep in a cool place until needed. White stock can be made from the broth of chicken, veal, or mutton, though the best is from veal'bones. Take 21b knuckle veal bones, wash and break them into small pieces, put them in a large saucepan with water and salt. Bring slowly to the boil, removing the scum, and then add one onion, a little celery, pepper, a little turnip and herbs, if desired. Simmer for five hours. Vegetable stock is made by boiling various root vegetables with a handful of pearl barley. A good plan is to cut up the vegetables and fry them for a few minutes first, but do not let them brown. Then add a quart of hot water, salt, pepper, and the pearl barley. Simmer gently for four hours. When you have your stock you can add any flavourings you like, and make your soup different each day. The great thing is to attend to your stock well beforehand, for good soup cannot be made in a hurry.