Soups
SOUP STOCK is the liquid in which bones, meat (cooked or uncooked), and vegetables have been boiled.
To prepare soup stock, take one pound meat and bone to one quart water. Cut meat into small pieces, add bones, cover with cold water, bring slowly to boiling point and cook slowly for several hours.
Gravies and browned pieces of meat are often added to the soup kettle for color and flavoring.
The stock should be strained, quickly cooled and all fat removed. A great variety of soups may be made by adding to any soup stock, previously cooked macaroni, spaghetti, vermicelli, noodles or vegetables. Cream soups are made with a cream sauce foundation to which is added the strained pulp of vegetables or fish.
Place ingredients in vessel; cover with cold water; bring to boil over free flame and boil 5 minutes. Fasten cover and transfer to cooker, using one hot radiator in bottom of well. Cook 3 or 4 hours and season when ready to serve. For ingredients and special directions for preparing soups, see "Soups."
The Recipes
Brown Soup Stock
6 pounds shin of beef 3 to 6 quarts cold water 1 bay leaf 6 cloves 1 tablespoon mixed…
Bean Soup
2 cups beans 2 tablespoons finely cut onion 2 tablespoons finely cut bacon 1 teaspoon…
Cream Soups
This is the foundation or sauce for many fish and vegetable cream soups. 1 quart milk 1…
Creole Soup
1/4 cup rice 1/2 cup cut onion 2 tablespoons bacon drippings 2 cups tomatoes 2 teaspoons…
Cream of Tomato Soup
1 quart tomatoes 1/4 teaspoon soda 4 tablespoons butter 4 tablespoons flour 1 quart milk…
Onion Soup
2 cups finely chopped onion 2 tablespoons butter or bacon drippings 4 cups rice water or…
Roast Meats
Prepare and season meat in usual way. Place in large dry vessel; put very hot radiator in…
Boiled or Stewed Meats
Prepare meat for cooking as usual, searing in frying pan if desired brown. Place in large…
Vegetables in the Fireless Cooker
Prepare vegetables as usual. Place in vessel with small quantity of boiling water. As…