I was made to be eaten, not to be drank, To be husked in a barn, not soaked in a tank; I come as a blessing when put in a mill, As a blight and a curse when run through a still.
Make me up into loaves, and your children are fed; But made into drink, I will starve them instead.
In bread I"m a servant the eater shall rule, In drink I"m a master, the drinker a fool.
Then remember my warning; my strength I"ll employ, If eaten, to strengthen, if drunk, to destroy.
--_Sel._
SOUPS
Soup is an easily made, economical, and when properly prepared from healthful and nutritious material, very wholesome article of diet, deserving of much more general use than is commonly accorded it.
In general, when soup is mentioned, some preparation of meat and bones is supposed to be meant; but we shall treat in this chapter of a quite different cla.s.s of soups, viz., those prepared from the grains, legumes, and vegetables, without the previous preparation of a "stock." Soups of this character are in every way equal, and in many points superior to those made from meat and bones. If we compare the two, we shall find that soups made from the grains and legumes rank much higher in nutritive value than do meat soups. For the preparation of the latter, one pound of meat and bones, in about equal proportion, is required for each quart of soup. In the bone, there is little or no nourishment, it being valuable simply for the gelatine it contains, which gives consistency to the soup; so in reality there is only one half pound of material containing nutriment, for the quart of soup. Suppose, in comparison we take a pea soup. One half pound of peas will be amply enough for a quart. As we take an equal amount of material as basis for each soup, we can easily determine their relative value by comparing the amount of nutritive material contained in peas with that of beef, the most commonly used material for meat soups. As will be seen by reference to the table of food a.n.a.lyses on page 486, peas contain 87.3 parts nutritive material, while lean beef contains only 28 parts in one hundred. Thus the pea soup contains more than three times as much nourishment as does the beef soup.
Soups prepared from grains and legumes are no more expensive than meat soups, and many kinds cost much less, while they have the added advantage of requiring less time and no more labor to prepare.
The greater bulk of all meat soups is water, holding in solution the essence of meat, the nutritive value of which is of very doubtful character.
When properly prepared, the solid matter which enters into the composition of vegetable soups, is so broken up in the process of cooking, that it is more easily digested than in any other form.
Taken hot at the beginning of a meal, soup stimulates the flow of the digestive juices, and on account of the bulk, brings a sense of satiety before an excessive quant.i.ty of food has been taken.
In preparing soups from grains, legumes, and vegetables, the material should be first cooked in the ordinary manner, using as small an amount of water as practicable, so as the more thoroughly to disintegrate or break it up. If the material be legumes or grains, the cooking should be slow and prolonged. The purpose to be attained in the cooking of all foods is the partial digestion of the food elements; and in general, with these foods, the more slowly (if continuous) the cooking is done, the more completely will this be brought about.
When the material is cooked, the next step is to make it h.o.m.ogeneous throughout, and to remove any skins or cellulose material it may contain. To do this, it should be put through a colander. The kind of colander depends upon the material. Peas and beans require a fine colander, since the skins, of which we are seeking to rid them, would easily go through a coa.r.s.e one. To aid in this sifting process, if the material be at all dry, a small quant.i.ty of liquid may be added from time to time. When the colander process is complete, a sufficient amount of milk or other liquid may be added to make the whole of the consistency of rather thick cream.
[Ill.u.s.tration: Chinese Soup Strainer.]
If the material is now cold, it must be reheated, and the salt, if any is to be used, added. The quant.i.ty of salt will depend somewhat upon the taste of the consumer; but in general, one half teaspoonful to the pint of soup will be an ample supply. If any particular flavor, as of onion or celery, is desired, it may be imparted to the soup by adding to it a slice of onion or a few stalks of celery, allowing them to remain during the reheating. By the time the soup is well heated, it will be delicately flavored, and the pieces of onion or celery may be removed with a fork or a skimmer. It is better, in general, to cook the soup all that is needed before flavoring, since if allowed to boil, all delicate flavors are apt to be lost by evaporation. When reheated, add to the soup a quant.i.ty of cream as seasoning, in the proportion of one cup of thin cream for every quart or three pints of soup.
To avoid the possibility of any lumps or fragments in the soup, pour it again through a colander or a Chinese soup strainer into the soup tureen, and serve. It is well to take the precaution first to heat the strainer and tureen, that the soup be not cooled during the process.
If it is desired to have the soup especially light and nice, beat or whip the cream before adding, or beat the hot soup with an egg beater for a few minutes after adding the cream. The well-beaten yolk of an egg for every quart or three pints of soup, will answer as a very fair subst.i.tute for cream in potato, rice, and similar soups. It should not be added to the body of the soup, but a cupful of the hot soup may be turned slowly onto the egg, stirring all the time, in order to mix it well without curdling, and then the cupful stirred into the whole. Soups made from legumes are excellent without cream.
The consistency of the soup when done should be about that of single cream, and equal throughout, containing no lumps or fragments of material. If it is too thick, it may be easily diluted with hot milk or water; if too thin, it will require the addition of more material, or may be thickened with a little flour or cornstarch rubbed to a cream with a small quant.i.ty of milk, used in the proportion of one tablespoonful for a quart of soup,--heaping, if flour; scant, if cornstarch,--and remembering always to boil the soup five or ten minutes after the flour is added, that there may be no raw taste.
The addition of the flour or cornstarch gives a smoothness to their consistency which is especially desirable for some soups. A few spoonfuls of cooked oatmeal or cracked wheat, added and rubbed through the colander with the other material, is valuable for the same purpose.
Browned flour prepared by spreading a cupful thinly on shallow tins, and placing in a moderately hot oven, stirring frequently until lightly and evenly browned, is excellent to use both for thickening and flavoring certain soups.
If whole grains, macaroni, vermicelli, or shredded vegetables are to be used in the soup, cook them separately, and add to the soup just before serving.
The nutritive value of soup depends of course upon its ingredients, and these should be so chosen and combined as to produce the best possible food from the material employed. Milk is a valuable factor in the preparation of soups. With such vegetables as potatoes, parsnips, and others of the cla.s.s composed largely of starch, and containing but a small proportion of the nitrogenous food elements, its use is especially important as an addition to their food value, as also to their palatableness. Very good soups may, however, be made from legumes, if carefully cooked with water only.
Soups offer a most economical way of making use of the "left-over"
fragments which might otherwise be consigned to the refuse bucket. A pint of cold mashed potatoes, a cupful of stewed beans, a spoonful or two of boiled rice, stewed tomatoes, or other bits of vegetables and grains, are quite as good for soup purposes as fresh material, provided they have been preserved fresh and sweet. To insure this it is always best to put them away in clean dishes; if retained in the dish from which they were served, the thin smears and small crumbs on the sides which spoil much sooner than the larger portion, will help to spoil the rest. One may find some difficulty in rubbing them through the colander unless they are first moistened. Measure the cold food, and then determine how much liquid will be needed, and add a part of this before attempting to put through the colander.
It is difficult to give specific directions for making soups of fragments, as the remnants to be utilized will vary so much in character as to make such inapplicable, but the recipes given for combination soups will perhaps serve as an aid in this direction. Where a sufficient amount of one kind of food is left over to form the basis of a soup or to serve as a seasoning, it can be used in every way the same as fresh material. When, however, there is but a little of various odds and ends, the general rule to be observed is to combine only such materials as harmonize in taste.
Soups prepared from the grains, legumes, and vegetables, are so largely composed of food material that it is important that they be retained in the mouth long enough for proper insalivation; and in order to insure this, it is well to serve with the soup _croutons_, prepared by cutting stale bread into small squares or cubes, and browning thoroughly in a moderate oven. Put a spoonful or two of the _croutons_ in each plate, and turn the hot soup over them. This plan also serves another purpose,--that of providing a means whereby the left-over bits of stale bread may be utilized to advantage.
_RECIPES._
ASPARAGUS SOUP.--Wash two bunches of fresh asparagus carefully, and cut into small pieces. Put to cook in a quart of boiling water, and simmer gently till perfectly tender, when there should remain about a pint of the liquor. Turn into a colander, and rub all through except the hard portion. To a pint of asparagus mixture add salt and one cup of thin cream and a pint of milk; boil up for a few minutes, and serve.
BAKED BEAN SOUP.--Soak a half pint of white beans over night. In the morning turn off the water, and place them in an earthen dish with two or two and one half quarts of boiling water; cover and let them simmer in a moderate oven four or five hours. Also soak over night a tablespoonful of pearl tapioca in sufficient water to cover. When the beans are soft, rub through a colander, after which add the soaked tapioca, and salt if desired; also as much powdered thyme as can be taken on the point of a penknife and sufficient water to make the soup of proper consistency if the water has mostly evaporated. Return to the oven, and cook one half hour longer. A little cream may be added just before serving.
BEAN AND CORN SOUP.--Cold boiled or stewed corn and cold baked beans form the basis of this soup. Take one pint of each, rub through a colander, add a slice of onion, three cups of boiling water or milk, and boil for ten minutes. Turn through the colander a second time to remove the onion and any lumps or skins which may remain. Season with salt and a half cup of cream. If preferred, the onion may be omitted.
BEAN AND HOMINY SOUP.--Soak separately in cold water over night a cupful each of dry beans and hominy. In the morning, boil them together till both are perfectly tender and broken to pieces. Rub through a colander, and add sufficient milk to make three pints. Season with salt, and stir in a cup of whipped cream just before serving. Cold beans and hominy may be utilized for this soup.
BEAN AND POTATO SOUP.--Soak a half pint of dry white beans over night; in the morning drain and put to cook in boiling water. When tender, rub through a colander. Prepare sliced potato sufficient to make one quart, cook in as small a quant.i.ty of water as possible, rub through a colander, and add to the beans. Add milk or water sufficient to make two quarts, and as much prepared thyme as can be taken on the point of a penknife, with salt to season. Boil for a few minutes, add a teacup of thin cream, and serve.
BEAN AND TOMATO SOUP.--Take one pint of boiled or a little less of mashed beans, one pint of stewed tomatoes, and rub together through a colander. Add salt, a cup of thin cream, one half a cup of nicely steamed rice, and sufficient boiling water to make a soup of the proper consistency. Reheat and serve.
BLACK BEAN SOUP.--Soak a pint of black beans over night in cold water. When ready to cook, put into two and one half quarts of fresh water, which should be boiling, and simmer until completely dissolved, adding more boiling water from time to time if needed. There should be about two quarts of all when done. Rub through a colander, add salt, a half cup of cream, and reheat. When hot, turn through a soup strainer, add two or more teaspoonfuls of lemon juice, and serve.
BLACK BEAN SOUP NO. 2.--Soak a pint of black beans in water over night. Cook in boiling water until tender, then rub through a colander.
Add sufficient boiling water to make about two quarts in all. Add salt, and one half a small onion cut in slices to flavor. Turn into a double boiler and reheat. When sufficiently flavored, remove the onion with a skimmer, thicken the soup with two teaspoonfuls of browned flour, turn through the soup strainer and serve. If desired, a half cup of cream may be added, and the onion flavor omitted.
BRAN STOCK.--For every quart of stock desired, boil a cup of good wheat bran in three pints of water for two or three hours or until reduced one third. This stock may be made the base of a variety of palatable and nutritious soups by flavoring with different vegetables and seasoning with salt and cream. An excellent soup may be prepared by flavoring the stock with celery, or by the addition of a quant.i.ty of strained stewed tomato sufficient to disguise the taste of the stock. It is also valuable in giving consistence to soups, in the preparation of some of which it may be advantageously used in place of other liquid.
BROWN SOUP.--Simmer together two pints of sliced potatoes and one third as much of the thin brown shavings (not thicker than a silver dime) from the top of a loaf of whole-wheat bread, in one quart of water. The crust must not be burned or blackened, and must not include any of the soft portion of the loaf. When the potatoes are tender, mash all through a colander. Flavor with a cup of strained, stewed tomatoes, a little salt, and return to the fire; when hot, add a half cup of cream, and boiling water to make the soup of proper consistency, and serve at once. If care has been taken to prepare the crust as directed, this soup will have a brown color and a fine, pungent flavor exceedingly pleasant to the taste.
CANNED GREEN PEA SOUP.--Rub a can of green peas through a colander to remove the skins. Add a pint of milk and heat to boiling. If too thin, thicken with a little flour rubbed smooth in a very little cold milk. Season with salt and a half cup of cream. A small teaspoonful of white sugar may be added if desired.
Green peas, instead of canned, may be used when procurable. When they have become a little too hard to serve alone, they can be used for soup, if thoroughly cooked.
CANNED CORN SOUP.--Open a can of green corn, turn it into a granite-ware dish, and thoroughly mash with a potato-masher until each kernel is broken, then rub through a colander to remove the skins. Add sufficient rich milk to make the soup of the desired consistency, about one half pint for each pint can of corn will be needed. Season with salt, reheat, and serve. If preferred, a larger quant.i.ty of milk and some cream may be used, and the soup, when reheated, thickened with a little corn starch or flour. It may be turned through the colander a second time or not, as preferred.
CARROT SOUP.--For a quart of soup, slice one large carrot and boil in a small quant.i.ty of water for two hours or longer, then rub it through a colander, add a quart of rich milk, and salt to season.
Reheat, and when boiling, thicken with two teaspoonfuls of flour rubbed smooth in a little cold milk.
CELERY SOUP.--Chop quite fine enough fresh, crisp celery to make a pint, and cook it until tender in a very little boiling water. When done, heat three cupfuls of rich milk, part cream if it can be afforded, to boiling, add the celery, salt to season, and thicken the whole with a tablespoonful of flour rubbed smooth in a little cold milk; or add to the milk before heating a cupful of mashed potato, turn through a colander to remove lumps, reheat, add salt and the celery, and serve.
CELERY SOUP NO. 2.--Cook in a double boiler a cupful of cracked wheat in three pints of water for three or four hours. Rub the wheat through a colander, add a cup of rich milk, and if needed, a little boiling water, and a small head of celery cut in finger lengths. Boil all together for fifteen or twenty minutes, until well flavored, remove the celery with a fork, add salt, and serve with or without the hard-boiled yolk of an egg in each soup plate.
CHESTNUT SOUP.--Sh.e.l.l and blanch a pint of Italian chestnuts, as directed on page 215, and cook in boiling milk until tender. Rub the nuts through a colander, add salt and sufficient milk and cream to make a soup of the proper consistency, reheat and serve.
COMBINATION SOUP.--This soup is prepared from material already cooked, and requires two cups of cracked wheat, one and one half cups of Lima beans, one half cup of black beans, and one cup of stewed tomato.
Rub the material together through a colander, adding, if needed, a little hot water to facilitate the sifting. Add boiling water to thin to the proper consistency, season with salt and if it can be afforded a little sweet cream,--the soup is, however, very palatable without the cream.
COMBINATION SOUP NO. 2.--Take three and one half cups of mashed (Scotch) peas, one cup each of cooked rice, oatmeal, and hominy, and two cups of stewed tomato. Rub the material through a colander, add boiling water to thin to the proper consistency, season with salt, reheat, and add, just before serving, two cups of cooked macaroni. If preferred, a cup of cream may be used in place of the tomato, or both may be omitted.
ANOTHER.--One half cup of cold mashed potato, one cup each of cooked pearl wheat, barley and dried peas. Rub all through a colander, add boiling milk to thin to the proper consistency, season with salt and a half cup of cream.
ANOTHER.--Take three cups of cooked oatmeal, two of mashed white beans, and one of stewed tomato. Rub the ingredients through a colander, add boiling milk to thin to the proper consistency, season with salt and a little cream.