butter
1 small onion
1-1/2 c. bread, without crusts
1 egg
1 tsp. salt
1/2 tsp. pepper
Dash of nutmeg
1 Tb. chopped parsley
1/2 c. sausage meat
Melt the butter in a saucepan and add the onion finely chopped. Fry for
several minutes over the fire. Soak the bread in water until thoroughly
softened and then squeeze out all the water. Mix with the bread the egg,
salt, pepper, nutmeg, parsley, and meat, and to this add also the butter
and fried onion. Form small balls of this mixture and saute them in
shallow fat, fry them in deep fat, or, after brushing them over with
fat, bake them in the oven. Place a few in each serving of soup.
SOUP
EXAMINATION QUESTIONS
(1) (_a_) Mention the two purposes that soups serve in a meal, (_b_)
What are the qualities of a good soup?
(2) (_a_) Mention the two general classes of soup. (_b_) Explain and
illustrate how to choose a soup.
(3) Why is soup an economical dish?
(4) (_a_) Explain in full the meaning of stock as applied to soup. (_b_)
For what purposes other than soup making is stock used?
(5) (_a_) What is the value of the stock pot? (_b_) What care should be
given to it?
(6) Mention some of the materials that may be put into the stock pot.
(7) (_a_) Why are the tough cuts of meat more suitable for soup than the
tender ones? (_b_) Name the pieces that are best adapted to soup making.
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