It is the duty of every housekeeper to learn the art of soup making. How may a hearty dinner be better begun than with a thin soup? The hot liquid, taken into an empty stomach, is easily assimilated, acts as a stimulant rather than a nutrient (as is the popular opinion), and prepares the way for the meal which is to follow. The cream soups and purees are so nutritious that, with bread and butter, they furnish a satisfactory meal.
Long soaking in cold water, draws out the juices of meat and dissolves the gelatine. Soup stocks are prepared in this manner and then cooked at a low temperature. Celery leaves can be tied in a bunch and hung in a sunny place to dry, then placed in a paper bag, ready for use. The stalks and roots can be dried in a slow oven, powdered and bottled. Celery seed can be used for soups when the celery root or stalks are not at hand.
Take half a can, or six large fresh tomatoes; stew until you can pass through a course sieve. Rub one tablespoonful of butter to a cream with one tablespoonful flour or corn starch. Have ready a pint scalded milk, into which stir one-half saltspoon soda. Put the strained tomato into the soup pot; add the butter and flour, after having heated them to almost frying point; let come to a good boil; add just before serving; season with a little pepper, a lump of loaf sugar, a dust of mace and a teaspoon of salt.
One quart canned tomatoes, one quart of water, a few stalks of celery; boil until soft. Return to stove, and add three-fourths of a teaspoon of soda and allow to effervesce; then add the liquid from one quart of oysters, one quart boiling milk and one cup of cream. Salt, butter, and pepper to taste. Boil a few moments and serve.
Put on soup bone early to boil. Have two quarts of liquor on the bone. When done, remove the bone from kettle; put one can of tomatoes through sieve; add to the liquor; then immediately add one-half teaspoon soda, a small lump butter, one tablespoon white sugar, one heaping tablespoon of flour mixed with a half cup of cream or milk; salt and pepper to taste. After the flour is in let boil up three times, and serve.