Excerpt from The Home Guide: Or, a Book by 500 Ladies, Embracing About Recipes and Hints, Pertaining to Cookery, the Household, the Sick Room, the Toilet, Etc
As an introductory to the soup department, the following letter from "the best unprofessional cook in Chicago," is given:
Mrs. Sarah L., of Chicago.
I believe it was nearly a year ago that I wrote my first letter to the Tribune, the burden of which was soup. If I have a hobby, this is it. A Frenchman once said, "Vat a peoples are ze Americans. Zesty kind of religions and but one kinds of soup. Mon dieu!" And, I have often thought, if we had one kind of religion, perhaps, and 30 kinds of soup, we should be a healthier people.
Now. knowing that the circles of readers has increased marvelously since I first talked about soups. I must beg of you, Mr. Editor, to let me return to my old subject, for it lays very near my heart, and urge upon mothers of young children to adopt this method of preparing soup for their principal meal in the middle of the day.
If dinner is to be served at 12 o'clock, the piece of meat, costing 20 cents, must be put on the fire at 8, in about three quarts of cold water. After it has boiled up, skim off everything that may rise, as well as the grease, if it should be a fatish piece of meat. Then peel and cut an onion in pieces, and salt, about a great spoonful. Let it boil slowly all the time. In an hour or so peel and cut in slices 2'potatoes, 4 a small turnip, and a piece of carrot. They must all boil up fine; about 2 quarts of water must always be kept over the meat.
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