. The standard domestic science cook book. 233 28. 14. Bread, Yeast, . . 243 29. 15. Cakes, FUHngs, . . 257 30. 16. Pastry and Pies, . 278 31. 17. Cookies, Fried Cakes,Fritters, 289 32. Pickles and Preserves, . 302Miscellaneous Dishes, . 318Artistic Cooking and Fancy Dishes, . . 329Sick Room Recipes, . 342Household Drinks, . 352Candies, Candied Fruits, 364The Chafing Dish, . 376Brides Department, . 381Fruits, Melons and Nuts, 393Menus for the Year . 397 Table dHdte Dinners, 434Marketing— How to Buy, 436Why and How — Hints, 439Seasoning and Flavoring, 444Practical Carving, . 447Domestic Economy
. The standard domestic science cook book. 233 28. 14. Bread, Yeast, . . 243 29. 15. Cakes, FUHngs, . . 257 30. 16. Pastry and Pies, . 278 31. 17. Cookies, Fried Cakes,Fritters, 289 32. Pickles and Preserves, . 302Miscellaneous Dishes, . 318Artistic Cooking and Fancy Dishes, . . 329Sick Room Recipes, . 342Household Drinks, . 352Candies, Candied Fruits, 364The Chafing Dish, . 376Brides Department, . 381Fruits, Melons and Nuts, 393Menus for the Year . 397 Table dHdte Dinners, 434Marketing— How to Buy, 436Why and How — Hints, 439Seasoning and Flavoring, 444Practical Carving, . 447Domestic Economy*—Household Management, 459 APPENDIXMaxims and Quotations for Table and Menu, .... How to Remove Sinews from Turkey Legs, ..... The Fireless Cook Stove^ Dictionary French Trems Used in Cookery, with English Equivalents, Golden Thoughts, 456 Forma] and Informal Invitations, Regrets, etc., 501 Alphabetical or Cross-Index to all Recipes, ...... 505 Jot Down the Recipes that should be Kept 522 8 PAGE 435449450452. Department 1. SOUP is liquid food made by boiling meat and vegetables or both, withseasoning and sometimes thickening, while broth is clear, without thick-ening, and strained from the solid ingredients retained in soup. Wellmade soups an^ broths are soothing, prepare the stomach for the heaviercourses, and, as a rule, can be gotten up at small expense. But the bestBoup is often spoiled or made unappetizing by too much grease floating on good cook will aim to have a diiferent soup for every day in the wisely; prepare properly; cook well and serve daintily. I. CLEAR STOCK. The term stock means the juices of meats, bones and vege-tables extracted by long and slow simmering. Stock forms thebasis of many soups and meat sauces. Any bones from the meatsused for fooiJ may be utilized; also all trimmings of roasts, steaksand other meats. Cover the material in the soup kettle with coldwater (a quart of water for every pound of meat or bone), add ahandful of
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