Philadelphia Cook Book Author:Sarah Tyson Heston Rorer Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: surface and then settling to the bottom, showing that we must watch and skim at this time to have a clear soup. You will notice that in the recipes for Consom... more »m6 and Bouillon, to clarify, we boil after adding the whites of the eggs, thereby making a perfectly clear soup, but a stimulant rather than nutrient, as we rob it of its albumen and fibrin by boiling and straining; two things which cannot exist at the same time, a very clear and a very nutritious soup. Another very important point is to have a porcelain- lined or better still a granite iron soup kettle with a close cover. Why? Because the juices of the meat are always acid and will act upon a metallic kettle thereby giving the soup an inky, bitter taste. A close cover to keep in the steam and prevent evaporation and also to keep the dust and smoke out. SOUPS FROM STOCK SOUP STOCK i shin of beef 2 bay leaves 5 quarts of cold water i sprig of parsley i onion 12 cloves i carrot i stalk of celery i turnip i tablespoonful of salt Lean, uncooked juicy beef should form the basis of your soup. No cooked or stale meats should be used for clear stock. Wipe the meat well with a damp towel; now cut all the meat from the bones. Place the bones in the bottom of a large porcelain-lined or granite soup kettle, lay the meat on top of them, add the water and stand the kettle on the back part of the range for one hour; then place it over a good fire. After about thirty minutes, the scum of the meat will gather on the surface, and the water will begin tosteam. Now place it over a more moderate fire, add one cup of cold water, and skim off the scum. Now cover the kettle closely and let it simmer (not boil) for four hours; then add the vegetables and simmer one hour longer. Then strain the stock through a fine sieve, a...« less