TRY SOME OF THESE

Evening Post, Volume CXIX, Issue 134, 8 June 1935, Page 19

TRY SOME OF THESE

SOUPS FOR COLD WEATHER

Housewives have an idea that soupmaking is troublesome and expensive, but if the necessary thought is given to'it the odds and ends often thrown away could be saved and prove a source of economy instead of extravagance, states the cookery expert to the "Australian Women's Weekly." Soup is divided into three classes: (1) Clear or consomme; (2) thick soup or puree; (3) broth. Stock forms the foundation of many soups, and unless required to be rich and clear for a consomme, it need not be made from fresh meat.

The method employed for all stocks is to extract all nutriment from the materials used.

Stocks used are: (1) That made from fresh meats, bones, and vegetables; (2) that made from any scraps of cooked meat, bones, and vegetables. "White stock is made from white meats, such as Veal, chicken, rabbit. Fish stock is made from fish, or fish, bones.

First Stock.—Half shin beef, or1 beef bones, 2 carrots, 2 turnips, 2 onions, J head celery, bouquet garni, salt, pepper. ' Remove meat from bones. Cut into small'pieces. Put into a large saucepan" with salt and cold water. Allow to stand half an hour. Bring very slowly to'the boil. Skim well. Add the prepared vegetables. Allow to cook slowly 3 to 4 hours. Strain into a large basin. When cold, remove the fat.

Second s Stock.—Scraps of meat, bones, bacon bones, vegetables as in first stock, salt, bouquet garni, 1 quart water to each lb of bones. Put the meat bones and water into saucepan and boil for one hqur. Add vegetables and allow to boil gently 3 hours (the stock must boil so as to extract thoroughly the gelatine). Strain. When cold, remove any fat. White Stock.—This is made according to the directions given for first stock. Only use knuckle of veal, rabbit, or fowl in place of beef. This stock is used as the foundation of white soup, such as asparagus or cheese. Fish Stock.—Two lb fish, or- fish bones, sprig parsley, peppercorns, rind half lemon, 3 pints water, 1 onion, salt. Put all the ingredients into a saucepan, bring slowly to the boil. Boil slowly one hour. Strain. Julienne Soup.—One quart first stock, 1 carrot, 1 turnip, \ head celery, 1 tablespoon cornflour, salt to taste, caramel. Peel or scrape the vegetables, and cut into fine strips like matches. Boil the carrot in a little of the stock for 5 minutes, add turnip. Cook 5 minutes longer. ; Cook celery in separate saucepan. • Drain. Put vegetables into soup tureen. Heat the stock. Add blended cornflour. Cook for 2 minutes after it boils., Add caramel' and salt, if necessary. Pour on to the vegetables and serve at once.