Clear Soups From Second Stock. (Birk Hall.)

Clear Soups From Second Stock. (Birk Hall.) For clear soups second stock may be warmed up, and then clarified with 2 beatten up whites of egg, then strained, and served with rice, Italian paste, tapioca, macaroni, or semolina in it, which all make well flavoured clear soups. If you use rice. Wash the rice first, then boil it in water; the water should be boiling when you put the rice in, taking 2 tablespoonful of rice for each quart of soup; boil 20 minutes, then strain, and let it get cold. Put the rice into the soup tureen, pour the hot soup over; giving to one good stir. Hand grated Parmesan cheese with it when served. If you use macaroni you will want 3 ozs. of macaroni to 1 qt. of the second stock. Put it first into boiling water, and let it boil for 1 hour. Then drain it, cut it up, and put it into the tureen, pouring the hot soup over it. Hand grated Parmesan with this soup. Macaroni white soup made with veal stock is similar, but is thickened with flour cooked in butter. Italian paste, “melon seed” paste or vermicelli, have merely to boil up alone 10 minutes in boiling water, or, better still, in stock, then add before the soup is taken off the fire. This will cook them enough. Hand grated Parmesan with this soup also. Tapioca makes a good clear soup with second stock, but, of course, first stock is better. Take a tablespoonful of tapioca and 1 qt. of stock; let both simmer together for 1 hour, then season and serve. [Do not hand cheese with tapioca soup.] For semolina clear soup made with this second stock, take a teacupful of semolina to 2 qts. of soup; veal stock is best if to be had. Boil for 1 hour. Second stock is excellent for sauces, for glaze reduced in a stewpan as quickly as possible, or for thick vegetable soups. The soup meat as used in Bagshot Clear Soup is again drawn down, i.e., second stock, for these thick vegetable soups. It is better to add 2 ozs. of fresh ham cut in dice. Draw down the bones also for second stock.