Remarks

The best housekeepers consider no dinner well ordered which is not begun by soup ; but even where this practice does not prevail, for the sake of economy soup should appear on the table once or twice a week, at least in cold weather. Many remnants left from dinner can be used in this way, and made into excellent soup, if proper attention is paid to seasoning. Even in a rich soup this is most important. Success in this line can only be assured in one way, and that is, by tasting; for if you merely guess at the amount of salt, pepper and spice which will be required you run the risk of ruining the soup by putting in too much, on the one hand, and of leaving it insipid, on the other.

Soup meat should, in every case, be boiled the day before the soup is to be served, so as to give time for the liquor to become perfectly cold. The fat will then rise to the top in a hard mass, and can be entirely removed; whereas no amount of "skimming" can take off all the grease while it is hot. A greasy soup should never find place on the table of any careful housekeeper, or one who regards the health of her family.

In buying meat for soup choose a shank of mutton, shin of beef, or knuckle of veal. Have the butcher crack the bones in every part. The bones are as valuable as the meat itself, owing to the gelatine in them, which imparts a peculiar richness. You can often get odds and ends of meat, which the butchers call "trimmings," to put with these. Do not mix mutton with other kinds of meat, but beef, veal, and poultry all go well together.

Remember, however, that one can make very good soup without buying anything for it. Always boil what is left from a roast of beef or mutton. This is worth while even when the bone is almost bare if you put with it the remains of any hash or stew you may have. These, boiled with a ham-bone or the ragged ends and bones of a beefsteak, will make a stock not to be despised. The bones of poultry and game make a delicious soup. To boil meat for soup see " Stock."

By "Stock " is meant the basis of soup. It is obtained by extracting the juices of meat and bones by long boiling. If strong, it will form a jelly when cold. When wanted for soup, heat it and it will return to a liquid state. Unless you want a very rich soup, add water to it; that in which vegetables have been boiled is best (even if vegetables are to be added), for it often contains much richness and good flavor.

N. B. The meat on a soup-bone should be chopped and used for hash or croquettes, unless all the goodness has gone out of it.