Page:The Boston cooking-school cook book (1910).djvu/149

 *bumen found in each effects the clearing by drawing to itself some of the juices which have been extracted from the meat, and by action of heat have been coagulated. Some rise to the top and form a scum, others are precipitated.

Remove fat from stock, and put quantity to be cleared in stew-pan, allowing white and shell of one egg to each quart of stock. Beat egg slightly, break shell in small pieces and add to stock. Place on front of range, and stir constantly until boiling-point is reached; boil two minutes. Set back where it may simmer twenty minutes; remove scum, and strain through double thickness of cheesecloth placed over a fine strainer. If stock to be cleared is not sufficiently seasoned, additional seasoning must be added as soon as stock has lost its jelly-like consistency; not after clearing is effected. Many think the flavor obtained from a few shavings of lemon rind an agreeable addition.

How to Bind Soups

Cream soups and purées, if allowed to stand, separate, unless bound together. To bind a soup, melt butter, and when bubbling add an equal quantity of flour; when well mixed add to boiling soup, stirring constantly. If recipe calls for more flour than butter, or soup is one that should be made in double boiler, add gradually a portion of hot mixture to butter and flour until of such consistency that it may be poured into the mixture remaining in double boiler.

SOUPS WITH MEAT STOCK

Brown Soup Stock

6 lbs. shin of beef 3 quarts cold water 1/2 teaspoon peppercorns 6 cloves 1/2 bay leaf 3 sprigs thyme 1 sprig marjoram 2 sprigs parsley Carrot } Turnip } 1/2 cup each, cut in dice Onion } Celery } 1 tablespoon salt

Wipe beef, and cut the lean meat in inch cubes. Brown one-third of meat in hot frying-pan in marrow from a marrow-bone. Put remaining two-thirds with bone and fat in