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Classic
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page 13
CHAPTER I.
SOUPS AND BROTHS.
To excel in making rich and palatable soup or broth, requires more judgment in
the combination of its component parts than the variety of its flavors; and more
care and pains-taking in conducting its process, than in selecting its
ingredients. A rich and nutricious soup may be made with little or no expense;
for in most cases it is real economy to convert the broth in which your meat or
poultry has been boiled, into soup, especially if you have a young family. No
dish is more wholesome and acceptable to children than well-seasoned soup. In
the first place, (take no offence, madam!) it is highly necessary that your
vessel should be perfectly clean; a little smut might pass incog. in a dish of
roasted beef or broiled mackerel, but never in soup. Soup must be prepared in a
perfectly neat kettle, the top should fit closely, or the most essential
qualities of the soup will evaporate, as the juices of the meat are extracted.
An open kettle will give the most delicious of its flavors to the surrounding
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