SOUPS

Wairarapa Times-Age, 16 July 1941, Page 2

SOUPS

FOR THE COLD MONTHS. OPERATE THE STOCK POT. Especially during the cold months it pays to operate a stock pot loi soups, sauces and gravies. In small families where there are few left-overs, ficsh meat (e.g. round or flank beef and 2 or 31bs. of cracked bone) must be bought to start it. When cooking loi large families or institutions, however, there are often enough bones, pieces ot cooked meal, trimmings from meat, etc., without purchasing fresn materi cil The method of making the stock is as follows: Cut the meat in small pieces, crack the bones and cover with cold water, allowing about 1 pint to each pound of meat, bone ana fat or 1 quart to each pound of meat. Let n stand in a cool place for one hour m the covered pot. . , Heat gradually to the boiling poin , keeping the pot covered, and cook slowly for 5-6 hours at a low temperature. During tins time add any luriher left-over meat, bones, bacon rind, and water from rice, macaroni oi V M k the S beginnmg of the last hour add a small quantity of raw vegetables for additional flavour—e.g., to each quarters of stock add 1 carrot, 1 onion, i turnip, piece of celery and 1 te ? s P

salt. This is not necessary if tunnci vegetables are. to be added latex. Pour through a fine strainer cheese cloth into a basin and set aside where it will cool quickly, ready to use remove the fat. In hot weather the stock pot should be emptied and strained every mgn • In cool weather strain every two days. In either case the bones and meat ar discarded but the . stock taken rom them can be used, together with water, to start the pot again nex> morning. Stock for Various Soups. The varieties of stock soups are too great to give in any detail but a few suggestions follow. It is important to season soups' carefully, tasting a waybefore serving. Vegetable extracts, herbs, celery salt, etc., can be added t vary the flavour. The amounts of vegetables or othei ingredients added to stock for soup may vary considerably. The following recipes snould act as a guide. Barley Soup.—To 1 quart of stock add one-third cup barley and cook until soft. If desired add chopped 01 grated vegetables about 20-30 minutes before the end of the cooking period. Legume Soup.—To 1 quart of stock add i cup dried peas, beans or lentils which have been soaked 48 hours in a little water. (Peas and lentils need not be soaked). Add the soaking water except in the case of beans. Other vegetables may be added 20-30 minutes before the end of the cooking period. When all the ingredients are soft force through a sieve. Re-heat, season and add 2 tablespoons chopped parsley. ' Rice Soup.—To 1 quart of stock use one-third cup of brown rice then follow the directions for making ■ barley Vegetable Soup. —Add sieved leftover vegetables or raw vegetables to the stock. Cook the raw vegetables in the stock then sieve or leave in small pieces. Re-heat, season and add 2 tablespoons chopped parsley.