ALL CLEAR

Chronicle (Levin), 25 June 1946, Page 2

ALL CLEAR

SOUP MADE FROM STOCK Tlns week soup miule from stock of meat, vegetables or lish is our topio. Soup stock is of two kiiicls — brown or wkite. Brown soup stock is made from the lean meat of beef, cracked bones and a small aniouut of fat. White soup stock is made from" ckickbii or veal, 6r brotli. This then brings our stock pot into operation, and means that we save our meat boucs aud lcft-ovor meats to start it. Ilere is a metkod to briug results: Cut the meat in small pieces, crack the bones aud covcr with cold water, allovving abqut 1 pint to cach pound of meat, bone and fat, or 1 quart to each pound of meat. Let it stand in a cold placc for 1 hour in the covered pot. Ileat gradually to the boiling point, keeping the pot covered, and cooi slowly for 5-6 hours at a low tempcrature. ' During this time atld aiiy further left-over meat, bones, bacon rind, and water from vegetables, niacaroni, etc. At the boginning of the last hour add a small quantily of raw vegetable for additional flavour — e.g., to each 4 quart s of stock add 1 carrot, 1 onioii, 1 turnip, piece of eelory and 1 teaspoon oi' salt. This is not necessarv if further vegetables are to be added later. Pour through a line strainer or cheese cloth into a basin aud set aside where it will cool quickly. When ready to use remove the fat. Skiiu off as much as possible with a sliailow spoon, then gently float absorbent paper over the surlace to remove the remaining flocks. if desired the stock can then be "clcared." (Jombinc egg white and Ihe crushed 'shell of oue egg with two tabluspoons of cold water. Add this to ihe cold soup stock and heat geutly to boiling, stirring constautly. Remove from the heat, add i cup of cold water aud let seltie, then straiu through two thicknesses of butter niuslin. Using the Stock for Various Soups The sarielies of stock soup are groat, but a fcw suggestions will lielp. Eirst, however, it is very important to season soup carefully, tasting always before serviug. Vegetable extracts, herbs, eelery salt, etc., can be added to vary the flavour. Seameal (2 tablespoons to 1 quart) will iiiercasc the iodiue content. Spriukle the seaiueai into Ihe hot soup aud coutinue cookiug for about 5 minutes. Edible seaweed used iu soups will also havo the same result as well as thickeniiig it. Use about .{ oz. to I quart of soup. Boil the seawoed for 15-20 luiuutes iu Ihe soup. Burley Soup. — To 1 quart of stock add onc-third cup of burley and eook until soft. If desired add chopped or grated vegetables about 20-30 miuutes before the end of cooking time. Leguine Soup. — To 1 quart of stock add A cup of dried peas, beans or lentils which have been soaked 18 hours iu a little cold water. (Peas and lentils need not be soaked.) Add the spaking water except in the case of beans. Other vegetables may be added 20-3(1 minutes before" cooking time. When ali the iugredients re soft force through a sieve. Reheat, season and add 2 tablespoons chopped parslev. Duchess Soup. — Cook 2 siices of carrot, cut in cubes, and 2 siices of onion 3 minutes in IA tablespoons of butter, then add -i cups of stock and 2 blados of inace; boil 15 minutes, strain, aud add 2 cups of scalded inilk. Bind and season. Stir in A cup of grafcd cheese aud serve as soou as cheese has melted. Macaroni Soup. — Add to good white stock Aoz. of macaroni which has been boiled, rinced and cut. Serve with a little grated cheese handed scparately. Vegetable Soup. — To stock add 4 diced carrots, 3 stalks of diced cclery, 1 lablespoon of minced onion, :}oz. of spinach, chopped, 2 tablespoons of parslev and a little niint. Add vegetables a^out 20-30 miuutes before serviug. Add the parsley and mint just before the soup is ready to serve.