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.
BEET SOUP. Russian Style (Fleischik).
Take one large beet and 1/2-pound onions and cut into thick pieces. Put into kettle with 1 pound fat meat (brisket of beef); cover with cold water and let cook slowly two hours. Add 3/4 cup sugar and citric acid to make it sweet and sour and let cook another hour. Season and serve hot.
BEET SOUP. Russian Style (Milchik).
Cut two small beets in strips; cover with water and let cook until tender; add citric acid and a little sugar to make sweet and sour. Also a little salt; add 3/4 cup sour cream. Serve cold.
Or - Sweet milk may be used and while hot gradually poured over 2 or more well beaten yolks of eggs, stirred constantly and kept over the fire until thick and smooth. Remove from stove and serve cold.