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Classic
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LA CUISINE CREOLE
SOUP
Soup being the first course served at all ordinary dinners, we make it the basis
for preliminary remarks. Nothing more palatable than good, well-made soup, and
nothing less appetising than poor soup. Now to attain perfection in any line,
care and attention are requisite, careful study a necessity, and application the
moving force. Hence, cooking in all its branches should be studied as a science,
and not be looked upon as a haphazard mode of getting through life. Cooking is
in a great measure a chemical process, and the ingredients of certain dishes
should be as carefully weighed and tested as though emanating from the
laboratory. Few female cooks think of this, but men with their superior
instinctive reasoning power are more governed by law and abide more closely to
rule; therefore, are better cooks, and command higher prices for services.
Now, with regard to soup making, the first care is to have the fire brisk, the
vessel in which it is cooked thoroughly cleaned and free from odor. To insure
this, keep one vessel sacred to soup as nearly as possible; and after serving
wash the pot with potash water, or take a piece of washing soda the size of a
nutmeg, dissolve in
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