The International Jewish Cook Book | Page 8

all may be added to the stock pot, to
give flavor and nutriment to the soup.
One quart of cold water is used to each pound of meat for soup; to four
quarts of water, one each of vegetables of medium size and a bouquet.
Make the soup in a closely covered kettle used for no other purpose.
Remove scum when it first appears; after soup has simmered for four or
five hours add vegetables and a bouquet.
Parsley wrapped around peppercorn, bayleaf, six cloves and other herbs,
excepting sage, and tied, makes what is called a bouquet and may be
easily removed from the soup.
Root celery, parsley, onions, carrots, asparagus and potatoes are the
best vegetables to add to the soup stock. Never use celery leaves for
beef soup. You may use celery leaves in potato soup, but sparingly,

with chopped parsley leaves.
Vegetables, spices and salt should always be added the last hour of
cooking. Strain into an earthen bowl and let cool uncovered, by so
doing stock is less apt to ferment.
A cake of fat forms on the stock when cold, which excludes air and
should not be removed until stock is used. To remove fat run a knife
around edge of bowl and carefully remove the same. A small quantity
will remain, which should be removed by passing a cloth, wrung out of
hot water, around edge and over top of stock. This fat should be
clarified and used for drippings. If time cannot be allowed for stock to
cool before using, take off as much fat as possible with a spoon, and
remove the remainder by passing tissue or any absorbent paper over the
surface.
Bouillon should always be thickened with yolks of eggs, beat up with a
spoon of cold water. Ordinary beef soup or tomato soup may be
thickened with flour. To do this properly heat a scant spoon of soup
drippings, stir in briskly a spoon of flour, and add gradually a large
quantity of soup to prevent it becoming lumpy.
WHITE STOCK
Veal, turkey, chicken and fish are used.
BROWN STOCK
Follow directions given for bouillon, adding a slice of beef and
browning some of the meat in the marrow from the bone.
BEET SOUP--RUSSIAN STYLE (FLEISCHIG)
Cut one large beet and one-half pound of onion in thick pieces and put
in kettle with one pound of fat brisket of beef; cover with water and let
cook slowly two hours; add three-fourths of a cup of sugar and a little
citric acid to make it sweet and sour and let cook another hour; season
and serve hot.

BORSHT
Take some red beetroots, wash thoroughly and peel, and then boil in a
moderate quantity of water from two to three hours over a slow fire, by
which time a strong red liquor should have been obtained. Strain off the
liquor, adding lemon juice, sugar, and salt to taste, and when it has
cooled a little, stir in sufficient yolks of eggs to slightly thicken it. May
be used either cold or hot. In the latter case a little home-made beef
stock may be added to the beet soup.
If after straining off the soup the remaining beetroot is not too much
boiled away, it may be chopped fine with a little onion, vinegar and
dripping, flavored with pepper and salt, and used as a vegetable.
SCHALET OR TSCHOLNT (SHABBAS SOUP)
Wash one pint of white haricot beans and one pint of coarse barley and
put them into a covered pot or pan with some pieces of fat meat and
some pieces of marrow bone, or the backs of two fat geese which have
been skinned and well spiced with ginger and garlic. Season with
pepper and salt and add sufficient water to cover. Cover the pot up
tightly. If one has a coal range it can be placed in the oven on Friday
afternoon and let remain there until Saturday noon. The heat of the
oven will be sufficient to bake the Schalet if there was a nice clear fire
when the porridge was put in the oven. If this dish cannot be baked at
home it may be sent to a neighboring baker to be placed in the oven
there to remain until Saturday noon, when it is called for. This takes the
place of soup for the Sabbath dinner.
BOUILLON
Put on one three-pound chicken to boil in six quarts cold water. Take
one and one-half or two pounds of beef and the same quantity thick part
of veal, put in a baking-pan, set in the stove and brown quickly with
just enough water to keep from burning. When brown, cut the meat in
pieces, add this with all the juice it has drawn, to the chicken soup. Set
on