Soup and Soup Making
IN PREPARATION BY MRS. EMMA P. EWING.
Bread and Bread Making. Salad and Salad Making. Devil Dainties and Little Dishes.
Cookery Manuals.
NO. 1.
BY MRS. EMMA P. EWING, Author of “Cooking and Castle Building,” and Superintendent of the Chicago Training School of Cookery.
CHICAGO AND NEW YORK: FAIRBANKS, PALMER & CO. 1882.
COPYRIGHT BY Fairbanks, Palmer & Co. 1882.
SOUP AND SOUP MAKING.
Soup is so convenient, economical and healthful, that as an article of diet it ranks second in importance only to bread; and soup making is justly entitled to a prominent place in the science of cookery.
Emma P. Ewing
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SOUP AND SOUP MAKING.
INDEX.
PRELIMINARY REMARKS.
HOW TO MAKE SOUP STOCK.
A STOCK POT.
SOUP STOCK.
HOW TO MAKE SOUP STOCK.
QUANTITY OF WATER.
QUANTITY OF SALT.
REMOVING THE SCUM.
SOAKING AND SIMMERING THE MEAT.
QUALITY OF THE MEAT.
BEEF TEA.
CONSISTENCY OF STOCK.
TIME REQUIRED FOR MAKING STOCK.
STRAINING, COOLING AND KEEPING STOCK.
SALTING STOCK.
COOKING VEGETABLES IN STOCK.
CLASSIFICATION OF SOUPS.
FLAVOR AND COLOR OF SOUP.
REMOVING THE GREASE.
CLASS ONE.
CLASS TWO.
CLASS THREE.
CLASS FOUR.
CLASS FIVE.
OYSTER SOUPS.
POTAGES, PUREES AND CONSOMMES.
HOW TO SCALD SOUP.
WHEN TO ADD FLAVORING.
ORDER OF ADDING VEGETABLES.
BROWNING VEGETABLES.
VEGETABLES, ETC., ADAPTED TO SOUPS.
TO CLARIFY SOUPS.
CARAMEL.
THICKENING FOR SOUPS.
ADDITIONS TO SOUPS.
SOUP AND SOUP MAKING QUESTIONS.
