Part 46

* * * * *

=Meat Broth.= Meat broth is made from meat and bone, with and without vegetables. The proportion is a quart of water to a pound of meat. Cut the meat into small pieces, add the cold water and simmer until the quantity is reduced one-half. Strain, skim and season with salt. Chicken, veal, mutton and beef may be used in this way. They may be seasoned with onions, celery, bay-leaves, cloves, carrots, parsnips, rice, barley, tapioca; stale bread crumbs may be added.

* * * * *

=Soups.= Clear soups are made by cooking raw meat or vegetables, or both together, slowly, for a long time, straining and using the liquid. The flavor may be changed by browning the meat or vegetables in butter before adding the water.

Cream Soups are made in the proportion of one quart of vegetables, (such as corn, peas, beans, tomatoes, celery or asparagus) to one pint of water and a pint of milk. Cook the vegetables thoroughly in water and mash through a colander. To this water and pulp add a cream sauce made in the proportion of 4 tablespoonsful of flour, 4 tablespoonsful of butter and a pint of milk for vegetables poor in starch or protein. Add 2 tablespoonsful of flour, 2 tablespoonsful of butter and a pint of milk for those rich in protein. Season to taste.

Tomato acid should be counteracted by the addition of one-eighth tablespoonful of soda before the milk is added.

Potato soup may be flavored with onion or celery, or both.

SEMI-SOLID FOODS.

The following lists of foods are given for ready reference.

=Jellies.=

(a) Meat Jellies and gelatin; veal, beef, chicken, mutton.

(b) Starch Jellies, flavored with fruit; cornstarch, arrowroot, sago, tapioca.

(c) Fruit jellies and gelatin.

=Custards.=

(a) Junkets, milk or milk and egg (rennet curdled), flavored with nutmeg, etc.

(b) Egg, milk custard, boiled or baked.

(c) Corn starch, tapioca, boiled custard.

(d) Frozen custard (New York Ice cream.)

=Gruels.= (Farinaceous)

(a) Milk gruels.

(b) Water gruels.

=Toasts.=

(a) Cream toast.

(b) Milk toast.

(c) Water toast.

=Creams.=

(a) Plain.

(b) Whipped.