Home Recipes

How To Clear Soup

Wash an egg, break it; beat the white slightly, crush the shell. Stir it into the strained soup. Place over the fire and stir constantly until boiling point is reached. Boil 2 minutes. Simmer 20 minutes. Remove the scum and strain through double thicknesses of cheesecloth placed over a strainer.

How To Prepare Beef Tea

1 Pound Lean Beef. 1 Pint Cold Water. Salt to taste.

Scrape or cut the meat into small pieces and put it with the cold water into a glass jar or top of a double boiler. Let stand 30 minutes. Place on a trivet in a kettle containing cold water, or over lower part of double boiler. Heat slowly. Let stand at a low temperature (130 degrees Fahrenheit) 2 or 3 hours. Strain through a coarse strainer and press the meat to obtain all the juices. Beef tea prepared below coagulating point of albumen is a nutrient.

Broiled Beef Essence

Take one pound steak from the round cut 3/4 inch thick. Wipe meat, place in a heated broiler. Broil 3 minutes, put on a hot plate, cut into small pieces. Express the juice with a lemon squeezer, potato ricer or vegetable press, and turn into a cup. Set in a dish of hot water.

Notes

Use all the trimmings in making soup stock.

For white stock use veal or chicken.

For brown stock use beef, part of it browned, and the vegetables browned.

Stock without vegetables keeps best in hot weather.

Questions

1. What does cold water do to the albumen in meat?

2. What does boiling water do to the albumen in meat"?

3. How would you extract the juices in the preparation of meat soups?

4. How would you prepare a nutrient meat soup or broth?

5. How would you prepare it to make it only a stimulant?

6. What animal furnishes veal?

7. What animal furnishes lamb?

8. What animal furnishes mutton?

9. What animal furnishes beef?

10. How may the juices of meat be extracted?

11. How may the juices of meat be retained?

12. How may the juices of meat be partially extracted and retained .'

13. How may soup meat be used?

14. How may tough cuts of meat be used?

15. How may tender cuts of meat be used?

Suggestions For Home Application

There are 3 kinds of soup:

1. Meat Soups (Stock).

2. Milk Soups (Cream).

3. Plain Soups.

The water in which meat has been cooked is called meat stock. This makes a stimulating but not a nutritious soup.

The cream soups are highly nutritious, as they are made with milk.

Soups made with succulent vegetables are rich in mineral salts and are valuable as appetizers and blood purifiers. If starchy vegetables are added, they contain nourishment.

Peas and beans are two vegetables that contain the same kind of nour-ihsment as meat and, therefore, soups prepared from them may be used as meat substitutes.

Odd bits of meat and bone left over from steaks and roasts, etc., may be used in making stock.

Soup stocks may be divided into 2 classes: brown soup stock and white soup stock. In the former dark meat is used, part of which is browned in a little fat to give color and flavor to the stock. White soup stock is made from light meat, either veal or chicken. The meat is not browned in this, as a light color and delicate flavor are desired. Vegetables are added to both kinds of soup stock. Spices and herbs are also added. The meat is soaked in cold water and then gradually heated to the simmering point in order to draw out the maximum amount of juices.

Stock is the basis of many kinds of soups - cooked meat and vegetables; vegetables alone, rice, tapioca or sago; spaghetti or vermicelli may be cooked and served in the soup.

Cream soups may be made by combining equal quantities of white stock and white sauce, and enough vegetable pulp and the water in which the vegetables were cooked to give the flavor of the vegetables.

Bouillon is usually made from lean beef, 1/3 or 1/2 of the meat browned, the soup delicately seasoned and cleared.

Consomme is usually made from beef, veal and fowl in combination. It is highly seasoned with vegetables, spices and sweet herbs and is always clarified.

Proteins - Tissue Building Foods

Meat - Preparation Of Tough Cuts

There are so many different ways of preparing the tougher cuts of meat that the housewife has an endless number of recipes to choose from. The principal rule to remember in the cooking of these cuts is that long', slow, moist cooking will render the toughest cut of meat tender.

School Recipe.

MATERIALS:

1/4 Pound Piece of Meat.

1 Inch Cube Suet.

1 Slice Carrot.

1 Slice Turnip. 1/4 Onion. 1/2 Pound Potato.

Beef A La Mode

Beef a la Mode is another example of a way to prepare an inexpensive cut of meat so it will look attractive, taste good, and give nourishment.

This method; we have learned, is called "BRAISING."

The meat should be dredged with flour, sprinkled with seasoning and browned on all sides in hot fat, then half covered with hot water, and allowed to cook slowly until the meat is tender.

1. Neck.

2. Chuck.

3. Ribs.

4. Shoulder.

5. Fore Shank.

6. Brisket.

7. Cross Ribs.

8. Plate.

9. Navel.

10. Loin.

11. Flank.

12. Rump.

13. Round.

14. Second Cut Round.

15. Hind Shank.

United States Department of Agriculture.

Working Directions To Be Followed By All Odd Numbered Girls

NOTE: In today's Lesson you are to prepare the vegetables, while your partner prepares the meat. Follow each paragraph closely.

See Recipe on Front Page.

Cut the carrot into strips lengthwise.

Cut the turnip into strips lengthwise. See FIGURE 1.

Leave the onion just as it is.

Cut the potato into 1/4 inch slices. See FIGURE 2.

Soak all the vegetables (except the onion) in a bowl of cold water.

When your partner has prepared the meat add the salt, pepper and vegetables to the saucepan containing the browned meat and water and cook all slowly until the meat and vegetables are tender.

Thicken the gravy with the flour and water mixed until perfectly smooth. See FIGURE 3.

You are to WASH the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

Note Book Work

Beef a la Mode

2 Pounds Beef.

3 Tablespoonsful Flour. Water.

1 Turnip (cut in strips).

1 Carrot (cut in strips).

2 Onions Sliced.

4 Potatoes (cut in slices). Salt and Pepper.

Working Directions:

Insert 12 large strips of salt pork fat or pieces of suet into a 4 pound piece of round beef. Tie with a string. Season with salt and pepper, dredge with flour. Put a piece of suet in a hot pan, brown the meat on all sides in this. Put into a kettle with vegetables and water to half cover beef, cover closely and cook slowly 4 or 5 hours in oven or on top of range.