Publisher's Synopsis
Excerpt from Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes
In seasoning soup the general rule is to use, for every quart of water used to cover the meat, a teaspoonful of salt, one of pepper, a quarter teaspoonful of celery salt, a little parsley, and half a pint of vegetables. In making stock it is a safe rule to use a quart of water to every pound of bones. Soup should always be boiled slowly. The stock will probably be reduced nearly one-half by cooking, and may be diluted for the table. Strain through the colander, and put aside to let the fat harden before removing it. To color soups brown, add a tablespoonful of caramel (browned sugar) to a pint of stock. Clear soups are dinner soups; cream soups are more appropriate for luncheons. Part beef and veal, or mutton, combined makes a better ?avored stock than beef alone.
A stock stronger and more palatable than the common one we call a consommé, and it serves as the foundation of soup for a formal dinner. The following directions are intended only for a very rich soup.
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