Coral Gables Historical Archive
The Times
Saturday, November 20, 1976, page 14 (of 24)
The page
The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.
gourmet goodies / marion richey / Is the Soup on?
Now that there is a nip in the air, what could be more appetizing as a centerpiece than a steaming tureen of soup, and the secret of making a really fine soup is to start with a good base stock, which, if made in quantity can be stored in your freezer for future use. Basic white stock Two pounds beef bones, preferably shin bones Two pounds chuck steak One pound chicken backs Three quarters pound carrots One large turnip One large celery stalk One large onion with two cloves stuck in it One large parsnip Two leeks Half teaspoon thyme Salt and freshly ground balack pepper Place meat and bones in a large pot and cover with and a quarter gallons of water, bring slowly to the boil, removing scum as it forms and adding a little cold water each time after removing scum. Just as liquid a boils add all remaining ingredients, continue to remove scum as before, wipe inside of pot around the top to remove residue, bring to boil then turn to a low heat and simmer gently for four to five hours. Remove from heat, add quarter cup of cold water, allow to cool and remove fat from surface. Strain through a fine sieve and cook quickly. Your stock is then ready for use or storage. To make chicken stock you need only to add a whole chicken to the ingredients and an extra quart of water. To clarify stock grind about half pound of chuck steak and add this with the white of one egg to the stock, simmer very slowly for one hour, remove fat as before and strain through muslin.
Gables girl attending Trinity U.
Jill Mindy Gilson of Coral Gables has entered Trinity University in San Antonio, Tex., as a freshman. Miss Gilson is the daughter of Dr. and Mrs. Albert J. Gilson of 105 Aruida Parkway. She is majoring in political science at Trinity.