This is the final article in July of the School for Housewives 1907 series published on July 28, 1907, and is an article on jellied soups.
The thought of jellied soups gives me the willies, in fact, there is a line in this article that states, “it is prudent not to enter into details of the manufacture,” i.e. making gelatine is gross. hahaha.
Transcribed from the Sunday edition of the Boston Sunday Post.
Appetizing Jellied Soups for Hot Days
IMPRIMIS: Never resort to the cheap trick of using gelatin to cover lack of skill and the failure to combine the right elements to secure consistency. I have before me recipes for making mint jelly, for jellied bouillon, and, strangest of all, for the manufacture of fruit jellies to be kept over from season to season—all of which call for sparkling gelatine in varying quantities.
Gelatine is excellent in its place. That is, as a substitute for the calf’s feet from which our granddames were wont to evolve jellies that, in clarity and flavor, are not equaled by the finest products that have gelatine as the basic idea.
It is superfluous to tell the least sophisticated of our housewifely readers that this same gelatine is an animal product. It is prudent not to enter into details of the manufacture. Like many another popular article of human food, it is best received on faith by the consuming one asking no questions for the diaphragm’s sake.
Being an animal bi-product, it decomposes too readily to be compounded into jellies that are to be stored for use in the months to come.
We do not can or pot jellied soup in the private family. I have, it is true, poured it hot into air-tight jars and kept it good for some weeks. I doubt not it could be preserved for several months if properly made and kept sealed from the air and in a dark closet.
What we are considering today is the preparation of jellied soups to be eaten in lieu of hot in the “good old summer-time,” when the cooler a thing is the more it tempts the palate.
Soup-jelly should be strong. It must have gathered unto itself the best elements of the meat and vegetables that go into it. They must cook long and slowly until the residuum in the strainer is tasteless and no more nutritious than the same bulk of bleached cotton would be.
There is no short cut to excellence in the work of preparation. Unless the busy house-mother has learned the art of dove-tailing the tasks of the day, so as to carry on several processes at once, bestowing the requisite amount of time and attention upon each in its turn, she would better not essay the composition until she has a leisure forenoon.
Two pounds of lean beef. The coarser parts of the meat will do as well as choice cuts, but there must be not a particle of fat upon it. One pound of lean veal. Mince it fine. Two pounds each of beef and of veal bones, cracked faithfully by the butcher.
A bunch of soup herbs, including parsley.
Two teaspoonfuls of onion juice. Chop the onion and squeeze through cheesecloth. If the pulp be added it will cloud the soup.
Three teaspoonfuls of kitchen bouquet.
White pepper and salt to taste.
One gallon of cold water.
Put meat, bones and vegetables with the water into a deep pot; cover closely and set at the side of the range, where it will not reach the boiling point under an hour’s time. Simmer thus for four hours, never allowing it to boil hard, yet keeping it at boiling heat all the time. At the end of the second hour pour in a cupful of cold water to throw up the scum; cover and set the pot back in place when you have skimmed it. Should the water sink to less than half the original quantity while the soup is in cooking, replenish from the boiling kettle.
When the soup has cooked four hours and you have reduced the liquid to two quarts, remove from the fire, season as directed above, cover again tightly and set in a cool place until the morrow. It should be a firm jelly, clinging to meat and bones. Scrape off the fat carefully. A greasy bouillon is nearly disgusting. Set over the fire and warm quickly to a boil.
As this is merely to rid bones and meat of jelly, do not keep it up more than five minutes. Drop in a lump of ice as big as an egg to check the bubble, transfer the pot to the table and let it alone for ten minutes.
Meanwhile, line a colander with white flannel which has been scalded and then rinsed in two waters. Pour the soup in to the colander, taking care not to disturb the dregs of meat and bones. Put again over the fire, drop in the white of an egg and the crushed shell, bring to a fast boil and strain again through the flannel, which should be perfectly clean. Do not squeeze the cloth at any time.
Finally, having satisfied yourself by tasting that the seasoning is right, set away the bouillon in a cool place.
When quite cold put on ice.
I have been thus explicit in giving the details of the process, because they are substantially the same in making jellied soups of whatsoever kind. The manufacture is by no means as tedious and difficult as might appear to the casual reader. While the soup is boiling, other work may go on without interruption, the bouillon taking care of itself, and demanding no thought beyond an occasional glance to make sure it is not cooking too fast.
Jellied bouillon is in great request at women’s luncheons and in the sick-room. An invalid will relish and digest a few spoonsful of iced jellied soup who would turn away in revulsion from hot liquids.
Jellied Chicken Soup.
Clean and dress a large fowl. It should weigh from four to five pounds when cleaned. Sever each joint from the rest and cut the breast into four pieces. Crack a knuckle of veal from which most of the meat has been stripped. (Veal is especially useful in making jellied soups because it contains much gelatinous matter.) Put the pieces of fowl and the veal bone into a pot; add two teaspoonfuls of onion juice and three stalks of celery cut into inch lengths, and cover with a gallon of cold water.
Cover closely and set where it will not boil under an hour, yet will heat steadily. Cook slowly for four hours, or until the flesh of the fowl slips from the bones. The toughest meat may be made tender by slow and prolonged cooking. The liquid should be reduced to two quarts.
Set the pot away, covered tightly, until the contents are a cold jelly. Heat to a boil to loosen the jelly from the bones, and strain as directed in the foregoing recipe. Clear with a cracked egg shell and the white of an egg as with beef bouillon.
Jellied Chicken and Sago Soup.
Make as for jellied chicken soup, but when the meat has boiled from the bones, stir into the hot soup four tablespoonfuls of sago that have soaked for three hours in a cupful of cold water. Add now a quart of boiling water and simmer for another hour. Leave the soup until cold. Skim then, and re-heat to the boiling point. Strain through double cheesecloth without squeezing, season to taste with white pepper and celery salt and set away to cool and to jelly.
A palatable and nourishing dish for invalids.
Jellied Veal and Celery Soup.
Crack a knuckle of veal into bits to get at the marrow. Put it over the fire, with six stalks of white celery cut into inch lengths; cover with a gallon of cold water and cook slowly for four—perhaps five—hours, replenishing the liquid with boiling water should it boll away too fast. When the meat is done to white rags, season with white pepper and salt, a little minced parsley, two teaspoonfuls of onion juice and a teaspoonful of kitchen bouquet. Set away for ten hours, skim and heat to liquefy the jelly, and strain without squeezing.
Serve ice cold in bouillon cups.
The recipes given herewith are susceptible of numberless variations at the hands of the ingenious cook. The general principles of slow and regular cooking; an abundance of raw, sound meat and a judicious proportion of such materials as contain gelatine, together with wise seasoning, hold good with all.
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