C/he PURITY CDK BK

SOUPS

The main reasons for serving soup are: First, as an appetizer to

stimulate appetite and aid digestion.

Secondly, as an actual part of the

meal, in which case it must have many nutritive qualities, for therein lies

the real value of soup.

The first, or appetizer group, includes clear soup, consomme and
bouillon and should be served as first course of a heavy dinner or luncheon.
The second or nutritive group includes cream soups, bisques and chowders
served as a main course for luncheon or supper.

Soup stocks are of two general classes, thickened and unthickened.
In all of these meat stock forms the basis.

73 BROWN SOUP STOCK
(4 cups)

2 lbs. meat and bone
6 cups cold water

For brown soup stock use fresh
beef or trimmings and bones of
cooked meats—beef, lamb or pork.
Let half of meat and bones stand in
cold water for 1 hour. Cut re-
maining meat into small pieces;
roll in flour; brown in a little fat in
hot frying pan and add to bones an
water. Bring to boiling point and
simmer for 3 hours. Strain through
moistened cheese cloth.

74 WHITE SOUP STOCK

Use veal or chicken. Cut meat
into small pieces; add bones and let
stand in cold water for 1 hour.
Bring to boiling point and simmer
for 3 hours. Strain’ through
moistened cheese cloth.

75 BOUILLON
(4 cups)

2 lbs. meat and bone

6 cups cold water

| small onion

14 cup carrots (diced)
4 cups turnips (diced)
4 cloves

6 pepperberries

| bay leaf

| teaspoon mixed sweet herbs
| spray parsley

V4 cup celery (diced)

| teaspoon salt

Method:—Cut meat into small
pieces, add bone, and let stand in
cold water for 1 hour. Bring to
boiling point and simmer for 2
hours. Add vegetables and season-
ings and cook 1% hours longer.
Strain through moistened cheese
cloth.

76 TO CLEAR SOUP STOCK

4 cups soup stock
White and shell of | egg
14 cup cold water

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING +