Soup Recipe

"The best soups are made with a blending of many flavors. Don't be

afraid of experimenting with them. Where you make one mistake you will

be surprised to find the number of successful varieties you can produce.

If you like a spicy flavor try two or three cloves, or allspice, or bay

leaves. All soups are improved by a dash of onion, unless it is the

white soups, or purees from chicken, veal, fish, etc. In these celery

may be used. In nothing as well as soups can a housekeeper be economical

of the odds and ends of food left from meals. One of the best cooks was

in the habit of saving everything, and announced one day, when her soup

was especially praised, that it contained the crumbs of gingerbread from

her cake box! Creamed onions left from a dinner, or a little stewed

corn, potatoes mashed, a few baked beans--even a small dish of apple

sauce have often added to the flavor of soup. Of course, all good meat

gravies, or bones from roast or boiled meats, can be added to your stock

pot. A little butter is always needed in tomato soup. In making stock,

use a quart of water for every pound of meat and bone. Cut the meat in

pieces, crack the bones, place all in the kettle, pour over it the

proper quantity of cold water; let it soak a while on the back of the

range before cooking. Let soup boil slowly, never hard, (an hour for

each pound of meat) strain through a sieve or coarse cloth. Never let

the fat remain on your soup. Let get cold and lift it off, or skim it

off hot."