Caramel for coloring soups
Put two tablespoonfuls of sugar into a small tin cup and let it melt, then bubble over the fire. When you have a seething brown (not burnt) mass, pour in two tablespoonfuls of boiling water and stir until the sugar is dissolved.
Put in enough to color your clear soup, but not enough to make it sweet.
Clear soup á la royale
To cleared soup made according to directions given for making and clearing stock, add minute squares of paste made thus:
Heat half a cupful of milk in a saucepan with a bit of soda. In a frying-pan cook a tablespoonful of butter and stir into it two of flour. Turn the milk gradually upon this, and, when well incorporated, a scant half-cupful of soup stock. In a bowl have ready two whipped eggs and pour upon them, stirring well, the hot mixture. Return to the fire, stir to a thick paste and pour upon a buttered platter to cool. Set on ice to harden for at least six hours before cutting into tiny blocks. The soup must not boil after they go in.
Glasgow broth
One quart of strong mutton stock, from which every particle of fat has been removed. The liquor in which a leg of mutton has been boiled will do well for this purpose. Boil it down for an hour before making the broth, as it should be strong.
One cupful of barley that has been soaked in tepid water for three hours. One large carrot, one turnip, two onions, four stalks of celery, half a cupful of green peas and the same of string-beans, parsley and four or five leek tops.
Cut the vegetables up small and parboil them for ten minutes. Drain and put over the fire in the stock. Simmer slowly for three hours. Have ready a good white roux made by heating a heaping tablespoonful of butter in a pan and stirring into it a tablespoonful of flour. Add a few spoonfuls of the soup to thin it, and stir into the broth. Boil one minute and serve.