22 Blue Ribbon Cook Book
SOUPS .

Soups are of two classes. Soups made with ‘‘stock,’”’ and soups without.

To the former class belong bouillon, brown stock, white stock, consomme
and lambstock, or mutton-broth. ;

Soups without stocks are classed as cream soups, purees and bisques.

The best cuts for stock are: shanks of beef, neck cuts, knuckles of veal.
Lower part of round.

Any coarse, tough part, is more appropriate, because it contains more
extractives and more gelatine.

A good rule is to allow a quart or a little less of water to a pound of meat.
This makes a rich soup. Simmer slowly, and when done, strain through a
colander. If a clear soup is desired, it should be strained through a hair
sieve or clean towel. All bones, pieces of beef, remnants of fowl, such as
chicken and turkey, add a rich flavor to many kinds of soup. Oftentimes
bits of meat and the odds and ends of fowl alone make a nice soup, but by
adding some fresh meat, a rich flavor is imparted. Meats for soup should
always be put on to cook in cold water, and allowed to simmer slowly for
several hours in order that the essence of the meat may be drawn out
thoroughly.

Soup Flavorings—Besides vegetables, there are rice, barley, beans,
macaroni, vermicelli, mushrooms, beet-root, spices, herbs, celery seed,
Blue Ribbon celery salt, etc. Many people are fond of onions sliced and
fried in butter and flour. Soups are often spoiled by using poor spices.
Blue Ribbon spices are always absolutely pure and of the choicest quality.
Blue Ribbon herbs are also superior, being carefully selected and cured,
hand-rubbed, and stems, etc., removed.

To Clarify Soup Stock—Put into a saucepan stock to be cleared, and
into it stir the whites and crushed shells of as many eggs as there are
quarts of stock. Heat and stir until it has boiled for 2 minutes; then keep it
‘ hot, without letting it simmer, for 20 minutes, in order that the albumin as
it coagulates may entangle every solid particle in the stock. Pour through
a fine strainer held above double cheese cloth laid over another strainer.
The strainer keeps the scum from clogging the cloth.

Brown Soup Stock, No. 1—2 pound shin of beef, 1 pound knuckle of
veal, 1 pound fresh cooked meat, 4 quarts of cold water. To each pound of
meat and bone allow 1 heaping tablespoon each of onion, carrot, turnip cut
in \% inch cubes, half a head of celery, or 1 teaspoon of Blue Ribbon
clery salt, 2 bay leaves, sprig of parsley, 6 cloves, 12 pepper corns, 1 table-
spoon salt.

Directions for Making Stock, No. 1—Have the bones broken small,
cut meat into small cubes. If raw meat only is used, brown one-third in a
little fat in the frying-pan with the onions. Let meat and bones soak in
water 1 hour, then simmer in covered kettle 4 or 5 hours, or until meat is in
fragments. About 1 hour before removing stock from the fire add to it

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