The 1918 Fanny Farmer Cookbook

Bisques, generally made from shell−fish, milk, and sea−sonings, and served with fish dice;

made similarly to purées. They may be made of meat, game, or vegetables, with small dice of

the

same.

Various names have been given to soups, according to their flavorings, chief ingredients,

the

people who use them, etc. To the Scotch belongs Scotch Broth; to the French, Pot−au−feu; to

the Indo, Mulligatawny; and to the Spanish, Olla Podrida.

SOUP MAKING

The art of soup making is more easily mastered than at first appears. The young housekeeper

startled at the amazingly large number of ingredients the recipe calls for, and often is

discouraged. One may, with but little expense, keep at hand what is essential for the making

of a

good soup. Winter vegetables−turnips, carrots, celery, and onions−may be bought in large or

small quantities. The outer stalks of celery, often not suitable for serving, should be saved for

soups. At seasons when celery is a luxury, the tips and roots should be saved and dried. Sweet

herbs, including thyme, savory, and marjoram, are dried and put up in packages, retailing

from

five to ten cents. Bay leaves, which should be used sparingly, may be obtained at first−class

grocers’ or druggists’; seeming never to lose strength, they may be kept indefinitely. Spices,

including whole cloves, allspice berries, peppercorns, and stick cinnamon, should be kept on

hand. These seasonings, with the addition of salt, pepper, and parsley, are the essential

flavorings for stock soups. Flour, cornstarch, arrowroot, fine tapioca, sago, pearl barley, rice,

bread, or eggs are added to give consistency and nourishment.

In small families, where there are few left−overs, fresh meat must be bought for the

making of

soup stock, as a good soup cannot be made from a small amount of poor material. On the

other

hand, large families need seldom buy fresh meat, provided all left−overs are properly cared

for.

The soup kettle should receive small pieces of beef (roasted, broiled, or stewed), veal,

carcasses of fowl or chicken, chop bones, bones left from lamb roast, and all trimmings and

bones, which a careful housewife should see are sent from the market with her order. Avoid

the

use of smoked or corned meats, or large pieces of raw mutton or lamb surrounded by fat, on

account of the strong flavor so disagreeable to many. A small piece of bacon or lean ham is

sometimes cooked with vegetables for flavor.

Beef ranks first as regards utility and economy in soup making. It should be cut from the

hind shin (which cuts contain marrow−bone), the middle cuts being most desirable. If the

fore or

lower

Chapter VIII − SOUPS

131