Show HOW TO MAKS MAKE SOUP STOCK A proper nod and inexpensive method of malting making anre of if good conti soup soups soup of the very bent best la Is very cheap if it it be properly made if ft it ho he not properly made it la is inon inore expensive and not as good the bent marrial ma mutt trial rial by nil all odds la Is beef the next best it ii veal but when veal is wied used tt it Is w diw 1 w to use I 1 ix cef ef ako beef to b be e sure is the most expensive of the staple meats but the best piece of which to marm soup is the cheapest cut in the ca carcass amix it is in the sticking piece which is high up on the neck it Is 81 called became the animal Is bled from front there when slaughtered As the carcass is i bang hung head down town the valuable juices which you need in soup settle there Us use also the bones which the butcher removes from your roasting piece none bone Is good not so much for the marrow though that is good as for the fibrin that it yields in addition to this ma material te rial use chic chicken ken bones or turkey bonea bones if a roast fowl baa bas been carved if a fowl has been boiled use the water in which it has been cooked these materials blend do not put mutton in with beef neither any ham bones or other pork As to cooking dont boil boll the hasty and therefore poor cook will boil boll meat for coup soup put your meat and bones into a stone pot or an agate ware ware vessel of some kind cover with water and simmer all day it wont hurt to simmer it longer but at least tea ten hour hours is necessary the pot should be closely covered so that no flavor or strength shall bo be lost by evaporation nothing whatever should be put in the pot excepting what has been mentioned until within two hours of the time when the coup soup or rather the stock Is to be considered done at that time take all the vegetables that are to go into the coup soup for flavoring and tie tio them up in a bunch throw them in and let them cook for the two hours then remove them they are next to worthless though our teachers the french would serve them with plenty of seasoning as vegetables it they are left to cook in the soup longer than about two hours they will injure the flavor of the coup soup and two hours Is long enough to get all the good out of them As to the seasoning a word Is necessary if meat is salted when it is first put on to al bimmer amer it will harden and refuse to yield its juices watt wait until the soup is nearly done don and then season to taste after after the cooking Is comple completed remove the pot from the fire and strain the soup carefully set it in a cool place in a stone pot and let it cool thoroughly before putting it into the icebox if it is put on the ice fee to cool quickly it will not keep beep so well when it is thoroughly cool set ii it on the ice tee and you will speedily find that you have a rich meat jelly this jelly Is concentrated soup it Is the very best beat of nil all meat soups and enters into the combination of nearly every one of the hundreds of soups that may bo be made it may almost bo be said that no good soup can be mode made without this jelly or stock tock for or its foundation that would bo be an exaggeration of course for excellent soup inay be made of many things good stock however prepared 4 in this way Is an addition of great excellence to any soup dl diluted simply with hot water it makes abe consomme and with additions becomes an any y boup you want new york advertiser |