A Course of Lectures on the Principles of Domestic Economy and Cookery

to you then. BEEF AND VEGETABLE SOUP. For four quarts of soup use one cupful each of the ingredients which I shall name: lean beef cut in half-inch pieces; carrot, which must first be scraped and then cut in half-inch bits; turnip, which must be peeled and then cut in small pieces; rice, picked over, washed in cold water; tomatoes, peeled and sliced if they are fresh; but if you use canned tomatoes simply cut them in small pieces; half a cupful of onion, peeled and chopped rather fine; and four quarts of cold water. First put the water over the fire with the beef in it, and let it gradually heat; while it is heating get ready all the other ingredients that I have spoken of, and add them when the water is hot. Don't add salt for seasoning until after the soup has been cooking for a little while, because it would tend to harden the meat. When the soup is boiling, put in all the other ingredients; and after the soup has cooked for an hour, season it with salt and pepper. Cook it slowly for about two hours, or until the vegetables are tender. The length of time will depend somewhat on the season of the year. You will find that carrots and turnips, like all vegetables which have woody fibre in them, will cook more quickly early in the winter while they still have their natural moisture in them. The later in the winter it grows the drier they get, the harder the woody fibre is, and the longer it will take to cook them tender. So you will cook the soup until the vegetables are tender; and then, having seen that it is palatably seasoned, serve it with all the vegetables in it. You notice that this is a thick soup, made in an entirely different way from that which I made this morning. I think some of the ladies are here who were here this morning. Then we were making clear soup which is to be served without any vegetables in it. This