Democratic Sentinel, Volume 17, Number 41, Rensselaer, Jasper County, 27 October 1893 — TO MAKE BEEF SOUP. [ARTICLE]

TO MAKE BEEF SOUP.

The Proper Way as Set Forth by na OM Cook. To obtain a good broth and to have beef agreeable w eat, it It needful to select a piece of the hip loin, or a piece from the rump end of the beef. Mak;* the soup in an earthen crock—experience has taught us that the old ones are preferable to new; however, a oaeb* iron soup-pot or a well-tinned copper one may also be used. The soup-pot should be sufficiently large to contain as many quarts of water as there aro pounds of beef. Alow one ounoe of salt and a third of an ounce of sugar for each pound of meat, and let the water be cold; then place the soup-pot on the fire and heat the liquid gently, to have the osmazone dissolve first and the albumen after; as this o. agulates at a degree of 150 Fahy, it forms a soum that must be removed. To Insure good broth It is necessary to have the temperature rise progressively until boiling point is reached, otherwise the peripheric albumen, while in tho act of coagulating, prevents the heat from acting on the fibers of the meat, and the water from penetrating and mingling thoroughly with the soluble parte whioh form the broth. Just when skimming, have a little cold water ready to pour into the pot to stop the boiling process and continue the same until no more scum arises, which at all times must be carefully removed. When this has been entirely accomplished add for each quart of water as many pieces of inch lengths of carrots, a medium-sized », some leeks out in rounds, a of parsley and chervil, a bay leaf, two doves, a small clove of garuo ano a small well-browned onion; all the vegetables should be peeled and well washed before using. Let the broth now boil very slowly, allowing it to simmer for five hours, and then a broth will be obtained that can be strained through a tammy and used for preparing a variety of fat soups.