Fifty Soups and Fifty Salads

IN an effort to bring back to print survival aids, just in case of an economic collapse, TGS publishes this small book from our past. Books like these teach what 'can' make soups for soup kitchens or for family. This is another TGS survival book reprint.

Soups may be divided into four classes: clear, thick, purèes or bisques, and chowders. A purée is made by rubbing the cooked ingredients through a fine sieve; an ordinary thick soup is made by adding various thickening ingredients to the soup stock; clear soups are, properly speaking, the juices of meats, served in a convenient and appetizing form.

Excerpt

Soup Stock.

-The word stock when used in cooking means the foundation or basis upon which soups and sauces depend; it is therefore the most important part of soup making. Care should be exercised that nothing in the least tainted or decayed enters the stock pot; it is very desirable that soup stock be prepared a day or two before it is wanted; the seasoning should be added in moderation at first, as it is difficult to restore a soup that has been damaged by over seasoning.

Milk or cream should be boiled and strained and added hot when intended for soups; when eggs are used beat them thoroughly, and add while the soup is hot. Should they be added when the soup is boiling, they are very apt to separate, and give the soup the appearance of having curdled; the best plan is to beat up the egg with a little of the warm soup, then add it to the soup gradually.

In summer, soup stock should be boiled from day to day, if kept any length of time, else it may become sour: should this happen, add a piece of charcoal to the soup, boil, cool, and strain into freshly scalded earthen or porcelain-lined ware. On no account allow the soup stock to become cold in an iron pot or saucepan.