SOUP.
The value of soup as food cannot be overestimated.
In times of scarcity and distress, when the question has arisen of how
to feed the largest number of persons upon the least quantity of food,
the aliment chosen has always been soup. There are two reasons for this:
first, by the addition of water to the ingredients used we secure the
aid of this important agent in distributing nutrition equally
throughout the blood, to await final absorption; and, second, we gain
that sense of repletion so necessary to the satisfaction of hunger--the
fact being acknowledged that the sensation we call hunger is often
allayed by the presence of even innutritious substances in the stomach.
Good soup is literally the juice of any ingredient from which it is
made--the extract of the meat, grains, or vegetables composing it. The
most economical of soups, eaten with bread, will satisfy the hunger of
the hardest worker. The absolute nutritive value of soup depends, of
course, upon its ingredients; and these can easily be chosen in
reference to the maintenance of health. For instance, the pot-liquor in
which meat has been boiled needs only the addition of a few dumplings or
cereals, and seasoning, to form a perfect nutriment. That produced from
skin and bones can be made equally palatable and nutritious by boiling
with it a few vegetables and sweet herbs, and some rice, barley, or
oatmeal. Even the gelatinous residue produced by long-continued boiling,
without the presence of any foreign matter, is a useful emollient
application to the inflamed mucous surfaces in some diseases, while it
affords at the same time the degree of distention necessary to prevent
flatulency.
The time required to make the most palatable and nutritious soup is
short. Lean meat should be chopped fine, placed in cold water, in the
proportion of a pint to each pound, slowly heated, and thoroughly
skimmed. Five minutes' boiling will extract from the meat every particle
of its nutriment and flavor. The liquor can then be strained off,
seasoned, and eaten with bread, biscuit, or vegetables. Peas or beans
boiled and added to the soup make it the most perfect food for
sustaining health and strength. It is the pure juice of the meat and
contains all its savory and life-giving principles.
If your family is large, it will be well for you to keep a clean
saucepan, or pot on the back of the stove to receive all the clean
scraps of meat, bones, and remains of poultry and game, which are found
in every kitchen; but vegetables should not be put into it, as they are
apt to sour. The proper proportions for soup are one pound of meat and
bone to one and a half quarts of cold water; the meat and bones to be
well chopped and broken up, and put over the fire in cold water, being
brought slowly to a boil, and carefully skimmed as often as any scum
rises; and being maintained at a steady boiling point from two to six
hours, as time permits; one hour before the stock is done, add to it one
carrot and one turnip pared, one onion stuck with three cloves, and a
bouquet of sweet herbs.
When soup is to be boiled six hours you must allow two quarts of water
to every pound of meat, and you must see that the pot boils slowly and
regularly, and is well skimmed. When you want to keep soup from one meal
to another, or over night, you must pour it into an earthen pot, or
bowl, because it will turn by being allowed to remain in the metal pot.
I shall give you first some receipts for making soups without meat, and
then some of the cheapest meat soups I have tried. The first is very
cheap and nutritious, and should be served at meals where no meat is to
be used; bread, and a cheap pudding, will be sufficient to use with it.
=Scotch Broth without Meat.=--Steep four ounces of pearl barley, (cost
three cents,) over night in cold water, and wash it well in fresh water;
cut in dice half an inch square, six ounces of yellow turnip, six ounces
of carrot, four ounces of onion, two ounces of celery, or use in its
place quarter of a saltspoonful of celery seed, (cost of all about one
cent,) put all these into two and a half quarts of boiling water, season
with a teaspoonful of salt, quarter of a saltspoonful of pepper, and as
much cayenne as you can take up on the point of a very small pen-knife
blade, (cost one cent;) boil slowly for two hours; then stir in quarter
of a pound of oatmeal, (cost two cents,) mixed to a smooth batter with
cold water, see if seasoning be correct, add two or three grates of
nutmeg, and boil half an hour. Meantime, cut two slices of bread, (cost
one cent,) in half inch dice, fry light brown in hot fat, (cost two
cents,) and lay the bits in the soup tureen; when the soup is ready pour
it over them, and serve. This soup, which costs only about ten cents, is
palatable as well as economical.
=Pea Soup.=--Use half a pint, or seven ounces of dried peas, (cost three
cents,) for every two quarts of soup you want. Put them in three quarts
of cold water, after washing them well; bring them slowly to a boil; add
a bone, or bit of ham, if you have it to spare, one turnip, and one
carrot peeled, one onion stuck with three cloves, (cost three cents,)
and simmer three hours, stirring occasionally to prevent burning; then
pass the soup through a sieve with the aid of a potato-masher, and if it
shows any sign of settling stir into it one tablespoonful each of butter
and flour mixed together dry, (cost two cents;) this will prevent
settling; meantime fry some dice of stale bread, about two slices, cut
half an inch square, in hot fat, drain them on a sieve, and put them in
the bottom of the soup tureen in which the pea soup is served; or cut
some bits of very hard stale bread, or dry toast, to use instead of the
fried bread. By the time the soup is done it will have boiled down to
two quarts, and will be very thick and good. This receipt will cost you
about ten cents.
=Thick Pea Soup.=--Fry one sliced onion, (cost half a cent,) in one ounce
of suet or drippings, (cost half a cent,) using an iron pot to fry it
in; as soon as it is brown, put into the same pot, three quarts of cold
water, one pint, or fourteen ounces of well washed peas, (cost five
cents,) and boil as above; this quantity of peas does not need any
crusts in the soup; it will be thick enough; but bread may be eaten with
it, if you want it. This soup costs six cents.
=Bean Soup.=--For this, use the receipt for pea soup, using beans instead
of peas; the cost will be about the same.
=Lentil Soup.=--For two quarts of soup half a pint of yellow lentils,
(cost five cents,) washed, and put to boil in three pints of cold water,
with one cents' worth of soup greens, and boiled gently until the
lentils are soft enough to break between the fingers; every half hour a
gill of cold water should be added, and the lentils again raised to a
boiling point, until they are done; they should then be passed through a
sieve with a wooden spoon, using enough of the liquor to make them pass
easy, and mixed with the rest of the soup; it should be seasoned with
salt and pepper, and is then ready to simmer for half an hour, and serve
hot, with dice of fried bread half an inch square, like those used for
pea soup, or with bits of stale bread. A plentiful dinner of lentil soup
and bread costs only about ten cents.
=Onion Soup.=--Chop half a quart of onions, (cost three cents,) fry them
brown, in a large saucepan, with two ounces of drippings, stirring until
they are well browned, but not burned; then stir in half a pound, or a
little less, of oatmeal, (cost three cents,) add three quarts of water,
and season to taste with pepper and salt; (the drippings and seasoning
cost one cent;) while the soup is boiling, which must be for about
twenty minutes, with occasional stirring, toast a third of a six cent
loaf of bread, cut it in half inch bits, lay it in the soup tureen; and,
when the soup is ready pour it on the toast. The soup will cost about
ten cents, and is extremely nourishing.
=Spinach Soup.=--Put one quart of spinach, (cost five cents,) to boil in a
large pot, full of boiling water, well salted with two tablespoonfuls of
salt; cover until it boils up once; then remove the cover, and with a
wooden spoon press the spinach under water as fast as it rises to the
surface; boil it steadily only until it is tender; then drain it; run
plenty of cold water from the faucet over it, while it is still in the
colander; drain it again, chop it fine, and pass it through a kitchen
sieve with the aid of a wooden spoon; boil one quart of milk, (cost
eight cents,) and one quart of water; add the spinach to it, thicken it
by stirring in two tablespoonfuls of corn starch dissolved in cold milk;
season it with one teaspoonful of salt, quarter of a saltspoonful of
white pepper, and the same of nutmeg; (cost of seasoning one cent,) and
serve it as soon as it boils up. It costs only fifteen cents, and is
delicious.
Soup can be made from any green vegetable or herb in the same way.
=Vegetable Soup.=--The following is the receipt given by the celebrated
FRANCATELLI for a cheap vegetable soup: Put six quarts of water to boil
in a large pot with quarter of a pound of suet, or two ounces of
drippings, (cost about two cents,) season it with a level tablespoonful
of salt, half a teaspoonful of pepper, and a few sprigs of parsley and
dried herbs, (cost of seasoning one cent;) while it is boiling prepare
about ten cents' worth of cabbage, turnips, beans, or any cheap
vegetables in season; throw them into the boiling soup, and when they
have boiled up thoroughly, set the pot at the side of the fire, where it
will simmer, for about two hours. Then take up some of the vegetables
without breaking, and use them with any gravy you may have on hand, or
with quarter of a pound of bacon, (cost four cents,) sliced and fried,
for the bulk of the meal; the soup after being seasoned to taste can be
eaten with bread, at the beginning of the meal, the whole of which can
be provided for about twenty cents.
=Vegetable Porridge.=--Pare and slice thin ten cents' worth of carrots,
turnips, onions, and parsnips, and put them into three quarts of water,
with a few sprigs of parsley and dried herbs; season them with half a
tablespoonful of salt, and quarter of a teaspoonful of pepper, and let
them boil till very soft, two hours or more; then rub them all through a
colander, return the porridge to the pot, and set it over the fire to
heat, stirring it to prevent burning. Use it with bread; it will cost
about fifteen cents for enough for a hearty meal.
=Rice Milk.=--Put half a pound of well-washed rice into two quarts of
boiling water, with two ounces of sweet drippings, a teaspoonful of
salt, and a bit of cinnamon, or lemon peel, and let all boil gently
about an hour; then add one quart of milk, and stir the rice for about
ten minutes. A little sugar or molasses may be added if you want it
sweet. It makes an excellent breakfast or supper dish, and costs about
fifteen cents.
=Fish Soup.=--Make this soup from any rich, glutinous fish, such as cod's
head, halibut neck, flounders, skate, or any cheap fish which is in
season, and which you can buy for five or six cents a pound. Chop one or
two onions, fry them in a pot with two ounces of drippings, till light
brown; season with a level tablespoonful of salt, half a teaspoonful of
pepper, and a teaspoonful of sweet herbs of any kind, then add two
quarts of hot water, and let all boil for ten minutes; meantime mix
quarter of a pound of oatmeal with one pint of cold water, and wash and
cut in two-inch pieces about two pounds of fish; when the soup has
boiled ten minutes, put the fish into it, and carefully stir in the
oatmeal; let it boil twenty minutes, stirring occasionally to prevent
burning; it will then be ready to use. The seasoning, drippings, and
oatmeal, will cost about five cents, and the fish ten more; with the
addition of bread and potatoes, say five cents' worth of either, it
makes an excellent meal, costing about twenty cents.
=Fish Chowder.=--Fry together in the bottom of a saucepan four ounces of
salt pork and two onions sliced; when brown season with a teaspoonful of
sweet herbs, and a very little salt and pepper; meantime peel and slice
half a dozen medium-sized potatoes, and lay them in cold water; and cut
in small slices two pounds of any fish which costs about five cents per
pound; when the onions and pork are brown, put the potatoes and fish
upon them in layers, seasoning with a level tablespoonful of salt, and
half a teaspoonful of pepper; pour over all cold water enough to cover
the ingredients, and let them cook twenty minutes after they begin to
boil; soak half a pound of sea-biscuit in cold water, and when the
chowder is nearly done lay them on it, and pour over them half a pint of
milk; in five minutes the chowder will be ready to use. The onions,
pork, and seasoning will cost five cents; the potatoes, crackers and
milk five more; and the fish ten cents; total for two quarts of good
chowder twenty cents.
=Mutton Broth.=--Put two pounds of a jointed neck of mutton, (cost twelve
cents,) in two and a half quarts of cold water, and let it boil slowly;
skim it carefully, season it with a level tablespoonful of salt, half a
teaspoonful of pepper, and the same of sweet herbs; then add one quart
of yellow turnips, peeled and quartered, (cost three cents,) and four
ounces of well washed pearl barley, (cost two cents,) and boil about an
hour longer, or until the turnips and barley are tender. Take up the
meat on a platter, lay the turnips around it, and pour the broth and
barley into a soup tureen. The broth, meat and vegetables will cost
seventeen cents, and will make a good dinner with the addition of bread;
or you can use the mutton and turnips for one meal, and keep the broth
and barley for another.
=Veal Broth.=--Make this as you would the mutton broth, using a knuckle of
veal, (which costs ten cents,) instead of the neck of mutton, and a
quarter of a pound of rice, (which costs two or three cents,) instead of
barley; omit the turnips. You will have a good, nutritious, broth for
about thirteen cents.
=White Broth.=--Cut two pounds of the neck of veal, (cost twelve cents,)
in cutlets, and put it in a sauce pan with two ounces of salt pork,
(cost two cents,) a level tablespoonful of salt, half a teaspoonful of
pepper, one onion chopped, six whole cloves, and half a pint of water;
(the seasoning will cost about one cent;) boil these ingredients for ten
minutes, stirring often enough to prevent burning, then add two and a
half quarts of hot water, and skim the broth thoroughly as soon as it
boils up; let it simmer for half an hour, when take up the meat,
reserving it for stew, strain the broth, let it boil up again, and then
put into it a quarter of a pound of macaroni, (cost four cents,) and
boil it for half an hour longer. While it is boiling put the meat with
half a quart of peeled and quartered potatoes, (cost two cents,) a
teaspoonful of salt, and a pint of boiling water into a sauce pan and
let them cook as long as the macaroni. Serve the stew by itself, and the
broth and macaroni in a soup tureen. With bread these two dishes make a
good dinner, at a cost of about twenty-five cents. You can sometimes use
rice or dumplings instead of macaroni.
=Cream Soup.=--Proceed as for white broth, using the meat for a stew,
skimming all the fat off the broth, and then adding to it two
tablespoonfuls of flour mixed smooth with half a pint of milk; when the
milk and flour are mixed smooth pour into them a gill of the boiling
broth, and then add them to the soup; see if the seasoning is right, and
boil it ten minutes, stirring it to prevent burning; during this time
toast a few slices of stale bread, cut them in dice, and put them in the
soup tureen; when the soup is ready pour it over the toast, take up the
stew on another dish, and serve both together. They make a good dinner
for about twenty-five cents.
=Beef Broth.=--Put two pounds of lean beef from the neck, (cost twelve
cents,) in two and a half quarts of cold water to boil; skim as soon as
it boils, and add a level tablespoonful of salt, half a teaspoonful of
pepper, quarter of a nutmeg grated, a few sweet herbs, and half a dozen
cloves; (cost of seasoning two cents;) boil gently for one hour. At the
end of quarter of an hour make as follows some
=Norfolk Dumplings.=--Mix by sifting together one pound of flour, one
teaspoonful of salt, and two of baking-powder, (cost three cents;) make
into a soft dough with one egg, half a pint of milk and a very little
water, (cost four cents,) and drop them by the tablespoonful in the
soup; be careful that the pot does not stop boiling, or the dumplings
will be heavy.
At the end of three quarters of an hour stir together over the fire in a
large sauce-pan one ounce each of butter and flour, (cost two cents,)
and when they are nicely browned, gradually add, and mix with an
egg-whip or large fork, a pint of the boiling soup. Take up the meat and
dumplings on the same dish, strain the soup into the sauce you have just
made, and mix it thoroughly; put a little of it over the meat and
dumplings, and serve the rest in the soup tureen; it is very nice with
small dice of toast in it.
Both dishes make an excellent dinner, at a cost of about twenty-five
cents, including bread.
=Meat Brewis.=--This palatable dish is made by putting the thick upper or
under crust of a stale loaf of bread into the pot when any meat or soup
is boiling, and letting it remain about five minutes to thoroughly
absorb the broth; it should then be taken out as whole as possible, and
eaten at once. It is satisfactory, nutritious and economical; enough for
a hearty meal costing not more than five cents.