45. Julienne Soup.--A very good way in which to utilize any small
quantities of vegetables that may be in supply but are not sufficient to
serve alone is to use them in julienne soup. For soup of this kind,
vegetables are often cut into fancy shapes, but this is a more or less
wasteful practice and should not be followed, as tiny strips or dice cut
finely and carefully are quite as agreeable. The vegetables do not add a
large amount of nutriment to this soup, but they introduce into the soup
mineral salts that the soups would otherwise not have and they also add
a variety of flavor.
JULIENNE SOUP
(Sufficient to Serve Six)
1 pt. mixed vegetables
1/2 tsp. salt
1 qt. stock
1/4 tsp. pepper
Cut into tiny dice or into strips such vegetables as celery, carrots,
and turnips, making them as nearly the same size and shape as possible.
Put them on to cook in enough boiling salted water to cover well. Cook
until they are soft enough to be pierced with a fork, but do not lose
their shape. Drain off the water and put the vegetables into the stock.
Bring to the boiling point, season with the pepper, and serve.
46. Ox-Tail Soup.--The use of ox tails for soup helps to utilize a part
of the beef that would ordinarily be wasted, and, as a rule, ox tails
are comparatively cheap. Usually the little bits of meat that cook off
the bones are allowed to remain in the soup. Variety may be obtained by
the addition of different kinds of vegetables.
OX-TAIL SOUP
(Sufficient to Serve Eight)
2 ox tails
1 large onion
1 Tb. beef drippings
4 qt. cold water
1 Tb. mixed herbs
4 peppercorns
1 Tb. salt
Wash and cut up the ox tails, separating them at the joints. Slice the
onion and brown it and half of the ox tails in the beef drippings. When
they are browned, put them and the remainder of the ox tails into a
kettle. Add the water and the herbs and peppercorns tied in a little
piece of cheesecloth. Bring to the boiling point, and then simmer for 3
to 4 hours or until the meat separates from the bones. Add the salt an
hour before serving the soup. Remove the fat and serve some of the
nicest joints with the soup. If vegetables are desired, they should be
diced and added 20 minutes before serving, so that they will be
cooked soft.
47. Mulligatawny Soup.--If a highly seasoned soup is desired,
mulligatawny, although not a particularly cheap soup, will be found very
satisfactory. The curry powder that is used adds an unusual flavor that
is pleasing to many people, but if it is not desired, it may be omitted.
MULLIGATAWNY SOUP
(Sufficient to Serve Eight)
3 lb. chicken
1 lb. veal
4 qt. cold water
2 onions
1 Tb. butter
4 peppercorns
4 cloves
1 stalk celery
1 Tb. curry powder
1 tsp. salt
1/4 tsp. pepper
1 lemon
Cut up the chicken and veal, add the cold water to them, and place over
a slow fire. Slice the onions and brown them in the butter. Add them and
the peppercorns, cloves, chopped celery, and curry powder stirred to a
smooth paste with a little water to the meat. Simmer together slowly
until the chicken is tender. Remove the meat from the bones and cut it
into small pieces. Put the bones into the kettle and simmer for another
hour. Strain the liquid from the veal and bones and remove the fat. Add
the salt, pepper, chicken, and the juice of the lemon. Return to the
fire and cook for a few minutes. Serve with a tablespoonful or two of
cooked rice in each soup dish.
[Illustration: FIG. 5]
48. Noodle Soup.--The addition of noodles to soup increases its food
value to a considerable extent by providing carbohydrate from the flour
and protein from the egg and flour. Noodle soup is a very attractive
dish if the noodles are properly made, for then they will not cause the
soup to become cloudy when they are put into it. Little difficulty will
be experienced if the directions here given for making noodles are
followed explicitly.
NOODLE SOUP
(Sufficient to Serve Six)
1 egg
1 Tb. milk
1/2 tsp. salt
Flour
1 qt. household stock
3 sprigs parsley
1 small onion
To make noodles, beat the egg slightly, add to it the milk, and stir in
the salt and enough flour to make a stiff dough. Toss upon a floured
board and roll very thin. Allow the dough to dry for hour or more, and
then, as shown in Fig. 5, cut it into strips about 4 inches wide. Place
several strips together, one on top of the other, and roll them up
tight, in the manner indicated. Cut each roll into thin slices with a
sharp knife, as shown in Fig. 6. When the slices are separated the
noodles should appear as shown in the pile at the right. If it is
desired not to follow this plan, the dough may be rolled into a thin
sheet and cut into strips with a noodle cutter.
[Illustration: FIG. 6]
Such a supply of noodles may be used at once, or they may be dried
thoroughly and sealed tightly in a jar for future use. The very dry
ones, however, require a little longer cooking than those which are
freshly made. With the noodles prepared, heat the stock with the parsley
and onion chopped very fine. Add the noodles and cook for 15 or 20
minutes or until the noodles are thoroughly cooked.
Rice, barley, macaroni, and other starchy materials may be added to
stock in the same way as the noodles.
49. Vegetable Soup With Noodles.--The combination of noodles and
vegetables in soup is a very excellent one, since the vegetables add
flavor and the noodles add nutritive value. If the vegetables given in
the accompanying recipe cannot be readily obtained, others may be
substituted.
VEGETABLE SOUP WITH NOODLES
(Sufficient to Serve Six)
1 carrot
1 onion
1 turnip
1 stalk celery
1 c. boiling water
1/2 tsp. salt
1/2 c. noodles
2 sprigs parsley
1/8 tsp. pepper
1 qt. household stock
Dice the vegetables and put them on to cook with the boiling water and
the salt. Cook for a few minutes or until partly soft. Add the noodles,
parsley, pepper, and stock and cook for 15 minutes longer. Serve.
[Illustration: Fig. 7]