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Classic
Cook Books
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Pour boiling water on tomatoes, which will cause the skins to peel off easily;
when cool, squeeze out the seeds, and reserve the juice for use in soup.
Shave cabbage in thin slices. Slice okra for gombo or okra soup. Pare the
potatoes, shell the peas, and cut off green corn from the cob, for all these add
fine flavor to soup.
To color soup brown, use browned flour or a little burnt sugar.
Spinach leaves give a fine green color. Pound the leaves, tie them in a cloth,
and squeeze out all the juice which add to the soup five minutes before serving.
This is also used to give color to mock-turtle soup.
You may color soup red by putting in the strained juice of tomatoes, or the
whole tomato, if it is run through a sieve;
grated carrot gives a fine amber color;
okra gives a pale green.
For white soups, which are made of veal, lamb, and chicken, white vegetables are
best, such as rice, pearl barley, vermicelli, and macaroni; the thickening
should then be made of unbrowned flour.
STOCK FOR SOUP
Stock in its composition is not confined to any set rules for any particular
proportions. All cook books give particular as well as general directions for
its manufacture; but all cooks know that the most economical plan is to have a
general stock-pot, where, or into which, you can throw any pieces of beef or any
piece of meat from which gravy can be extracted--bones, skin, brisket or tops of
ribs, ox-cheek, ham, trimmings
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