SOUPS
Prepare soup stock in a kettle which will retain heat. Fit with a tight cover, for the vapors must be held in to add to the flavor of the stock. Shank and neck of beef, pork or lamb, left-over morsels of meat, bones from steaks, roasts, chops and the carcasses of poultry, are good materials from which to make meat stock.
Crack and saw bones to uniform size, put into kettle and add cold water in the proportion of three cups of cold water to one pound of bones.
Cream of Tomato Soup
Let stand for one-half hour or until water is colored by juices, heat to boiling point. Skim off fat, reduce heat and let simmer or bubble slowly for four hours. The stock must be kept at low temperature in cooking so that the albumen or jelly of the meat will not coagulate, but be retained in the stock, giving it full flavor.
Cook until the meat is shredded and colorless. When nearly done, add vegetables and seasoning. Strain, set stock aside to cool—discard bones, reserving vegetables and meat portions, which are still rich in food value, for further use in pressed loaves. A bit of Extract of Beef will add the desired meat flavor.
Stock is used as the foundation for all meat and vegetable soups. Cream soups have white sauce as a foundation with the vegetable purée added.
CANNED SOUPS
So much time is consumed in preparing soup that the great variety of high quality canned soups are a welcome addition to Madam Home Manager’s Labor Savers.
Armour’s Extract of Beef makes excellent soup stock or bouillon