Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

SOUP

Soup, unless it is a thick cream or puree, contains little food value.  Rather, it is stimulating to the stomach and causes a free flow of the digestive juices.  Thus the food taken in after the soup has stimulated the stomach is quickly absorbed and thus gives the body immediate nourishment without distressing the digestion.

The French lay great stress upon two essentials in making soup successfully.  First, it must not go below the boiling point, just a gentle bubbling, and, second, after once started, no water should be added.  In making soup always use cold water to start with.  Do not use salt or any seasoning, and heat slowly, keeping the pot closely covered.

Protein, which is the chief constituent of meat, is drawn into the liquid, making it very nutritious.  Rapid boiling destroys the fine aroma and volatile oils, which escape in the steam.

Soups are divided into three classes:  First, stock; second, cream; third, fruit soups.

Soups made from meat and bone are called stock; those without stock are called cream, such as cream vegetable, clam and oyster soups, and, lastly, those made from meat and bones, cooked by long and slow boiling, which dissolves the soluble elements of the meat and bones into the water and makes a very rich soup.

THE STOCK POT

This should be a deep pot or kettle with a tight-fitting lid.  This is important, so that none of the steam may be lost by evaporation.  The steam contains the aroma or fine volatile oil and essentials which pass into the air.  In a fairly large family little meat need be purchased for the stock pot if the housewife insists that all portions of bone and trimming be sent with the purchased meat.  The French women look with horror on the American women leaving all the scrap and trimming to the butcher.

TO MAKE THE STOCK

A soup bone from the shin, beef, which is full of nutriment, will have nearly one-half pound of meat on it.  Take one pound of the scrag end of the neck of veal and four quarts of water.  Wash the bones and add the cold water and bring slowly to a boil.  Skim and then cover closely and cook for four hours.  By this time the meat will have fallen from the bones.  Strain and set aside to cool.  Let stand overnight.  This is best.

Then remove all fat from the top.  This stock is the basis of all soups, sauces and gravies.  It is rich in mineral matter and gelatine.  The meat can be taken from the bones and run through the food chopper and used for meat loaf, croquettes and meat biscuits or sausage, and it will make mighty tasty hash when combined with potatoes and onions for breakfast.

Copyrights
Project Gutenberg
Mrs. Wilson's Cook Book from Project Gutenberg. Public domain.