Ogden Morning Examiner and Morning Standard | 1909-03-14 | Page 14 | Preparation of Good Soup

PREPARATION OF GOOD SOUP Care In Making the Stock Is the First Firt Essential No matter mailer how plain and simple a n dinner may m r be bo soup SOU adds to lo IL Il Poor soup is often served because too loo little HUle attention Is paid to lo IU Il It First of all al there must be good god material to lo start stat with Cold water waler should always alwag be bc used where here meat Is cooked In order to draw out the juice Salt must never neer be added until the Iho soup Is done don Soup should simmer on the back 11 m I of the tine stove stoye Instead of oC boiling boing rapidly When the meat Is well wel cooked coked strain add salt sai and set in a a cold place Skim off of all al grease rease from the surface the next day and tho stock stok Is ready re d for tire HBO Clear soups arc are considered con as wholesome as others There are aro a great variety of vegetable meat mel and cream soups which aro appetizing Cream of tomato celery celer and an asparagus gus are arc particularly good goodA A soup kettle otle whore where every ever bone bono or scrap of meat left over oer Is thrown is considered very essential In many man households especially o soup IB is II served every day 1 a One or two table tablespoonfuls tablespoonfuls spoonfuls of cold boiled rice Is an ad addition dlton to any ordinary soup especial especially ly chicken or mutton muton broth brolli Be lie care careful ful ul that the soup Is never greasy If It I the stock stands over night all al bits of grease can be removed A cupful of or tomatoes flavors a soup mn o of stock Block stol In making good soup bay hay haves cel eel celery celery ery Or parsley carrots onions whole cloves and other or vegetables are aro excellent for Cor flavoring 11 Deans and peas make delicious soup An ex ox excellent celent stock for tor soup BOU is made mado by cooking a I knuckle of veal yeal and a beef beet hone bono In cold water wlter with wit six potatoes five carrots and four tiny tn onions on the Le back of the Iho stove for a day da or or longer longcr then strain and set away