THE ECONOMICAL HOUSEWIFE

New Zealand Times, Volume LIII, Issue 12354, 26 January 1926, Page 5

THE ECONOMICAL HOUSEWIFE

SOUPS AND THE STOCK POT. Every gopd housewife has a stockpot. Into it she throws all bones, scraps of meat and vegetables, and the remains of most of her savoury dishes. She strains off the liquid every evening, and in the morning skims this clear of fat. Every few days (according to the weather) she throws away all that has collected in the stock-pot, thoroughly cleanses the vessel and starts afresh. The stock thus acquired is the foundation of the majority of soups. Clear soup: Put’ into a saucepan a pint and a half of stock; one carrot and one onion, finely sliced; a bunch ■ of herbs tied up with clove, mace and peppercorns; the white of an egg; two or three egg-shells and a dessertspoonful .of meat extract or a, little real gravy. Put the saucepan over the gas and whisk the contents briskly till they , boil. Remove the whisk and draw the , pan to the side of the stove.. Leave it :or about ted minutes, then strain,the liquid, through fine muslin, into another saucepan and reheat. To improve the flavour a tablespoonful of wine ,may be added before serving. , Gravy soup: Take the required amount of, stock, add to it any good gravy that is available, boil, up together, beason well, colour a good rich brown and it is ready for use. Should a thick soup be wanted, add a little slaked cornnour or arrowroot and well boil .before serving. Haricot beans, dried peas and lentils must , first be soaked overnight, then ’'cooked with sliced onions in some light stock and sieved when soft. ’ A fair amount of milk should then be added to the puree, the whole thickened to the required consistency with a little flour or cornflour and served very hot. Boiled fowl for dinner one day means ] chicken broth the next. Before cooking the fowl, be sure that it is thoroughly clean; put it in a saucepan, just cover : with water, add a little salt , and boil gently till tender. After the : bird is removed set the pan on the side . till next day; then skim the broth clear of fat, add a little rice, season ’ lightly and simmer till the cereal is’ cooked. Stir in a few drops of lemon juice and serve the broth with the rice . in it. ;

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