Excerpt from The New Lucile Cook Book
"The fate of Nations depends upon how they ate fed."
Soup properly prepared is so wholesome and nutritious, and adds so much to the elegance of a dinner, that we could wish all our readers might succeed with at least a few of the more delicious kinds.
Always put the meat to cook in cold water, for the reason that the juices are required in the soup, when if put into boiling water the pores will be closed at once and the juices retained.
Never allow to boil rapidly, but let the kettle stand on the back of the stove or range and simmer slowly. Remove carefully the scum that will rise as the soup nears the boiling point; add cold water, a little at a time, to keep the liquid from boiling until it has been thoroughly skimmed, as without this precaution the soup will not be clear.
Boil the meat several hours, or until it is very tender and falls easily from the bone; when done pour into an earthen crock and let stand until cool, or over night. In the morning remove every particle of fat from the top of the stock, take out the meat and bones, and return the soup to the kettle; it is now ready for the vegetables, and they will be sufficiently cooked in an hour. Fifteen minutes before the soup is removed from the fire add the herbs, as if they are boiled too long much of their delicate flavor escapes in the steam. Always strain before serving.
If you wish to clarify your soup, proceed as follows: Beat the white of one egg for every quart of soup, stir the beaten egg into half a pint of cold water, now add a pint of the hot soup, stirring constantly; remove the kettle from the fire, stir in the mixture and return to the fire. When near boiling, the egg will separate and begin to rise; remove at once from the fire and strain.
Be chary of salt.
Croutons For Soup.
Many kinds of soup are improved by the added flavor of fried bread or croutons. Cut stale bread in little square or dice shaped pieces and fry in drippings until a golden brown, put into the souptureen and pour the soup over. A medium sized slice of bread will be sufficient for two quarts of soup.
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