SOUPS AND BROTHS.
Basil is a native of the East Indies. It now grows well in temperate climates as an annual, as well as in warm countries. It is highly aromatic, having a perfume greatly resembling cloves. Its leaves are used in soups and salads by French cooks, with whom it is a great favorite.
Coriander enters largely into the composition of curry powder with temeric. It came originally from hot countries. But it will grow luxuriantly in moderate climates, and is a valuable commodity for the use of confectioners and druggists, and is a most valuable carminative. Its tender leaves are highly aromatic, and are employed as a seasoning for soups and salads. Its seeds are used in large quantities for the purposes of distillation, and also as seasoning for .pies, cakes, sauces, etc. It grows well in Virginia.
Chevil.—Although the roots of this plant are poisonous, its leaves are tender and are used as salads. Among the ancients it was made a relishing dish, when prepared with oil, wine and gravy. It has beautiful frizzled leaves, and is cultivated in Savoy, is a close headed, wrinkled leaved cabbage, sweet and tender, especially in the middle leaves.
Vegetables add much to the flavor of soups and broth. All fat should be removed while cooking. Vegetables should be taken out of the soup, that is, if preferred.
Soup Stocks.—Allow i lb. of beef for 2 quarts of water. Whoever is engaged in the important task of cooking or preparing a dinner, it is highly necessary to place all the ingredients to be used on the table before commencing the operation, so that no timewill be lost after using one article to look out for another.
The Medium Stock.—Four lbs. knuckles of veal or beef or two lbs. of each; any bones or trimmings of poultry, or fresh meat, 1-4 lb. of lean bacon or ham, 2 ozs. of butter, 2 large onions each stuck with 3 cloves, 1 turnip, 3 carrots, 1 head of celery, 3 lumps of sugar, 2 ozs. of salt, 1-2 teaspoonful of whole pepper, r large blade of mace, 1 bunch of savory herbs, 4 quarts and 1-2 pint of cold water. Cut up the meat and bacon or ham into pieces of about 3 inches square, rub them on the bottom of the stew pan, put in 1-2 pint of water, the meat and all the other ingredients. Cover the stew pan and place it on a sharp fire, occasionally stirring its contents; when the bottom of the pan becomes covered with a pale jelly-like substance add the 4 quarts of cold water and simmer very gently for 5 hours. As we have said before, do not let it boil quickly.
This (medium) stock is the basis of many of the soups afterwards mentioned and will be found quite strong enough for ordinary purposes. Boil 5 1-2 hours.
White Stock, to be used in the preparation of white soups.—4