 SOUPS. The delicate and proper blending of savours is the chief art of good soup-making. Be sure to skim the grease off the soup when it first boils, or it will not become clear. Throw in a little salt to bring up the scum. Remove ALL the fat. Be careful...  Southern Planter and Farmer - Page 381852Full view - About this book
 | A housekeeper - 1851 - 282 pages
...meat." The delicate and proper blending of savors is the chief art of good soup-making. Be sure to skim the grease off the soup when it first boils,...a little salt to bring up the scum. Remove all the fat. Be careful to simmer softly, and never allow a soup to boil hard. Put your meat into cold water,... | |
 | Catharine Esther Beecher - 1856 - 342 pages
...CHAPTER VI. SOUPS. THE delicate and proper blending of savors is the chief art of good soup-making. Be sure and skim the grease off the soup when it first...simmer softly, and never let a soup boil hard. Put the meat into cold water, and let it grow warm slowly. This dissolves the gelatine, allows the albumen... | |
 | Elizabeth Nicholson - 1856 - 204 pages
...— c. B. SOUPS. THE delicate and proper blending of savours is the chief art of good soup-making. Be sure and skim the grease off the soup when it first...salt to bring up the scum. Remove all the grease. [This may be best done by boiling the soup the day previous, and then the grease all comes off in a... | |
 | Young housekeeper - 1869 - 426 pages
...food." The delicate and proper blending of savours is the chief art of good soup-making. Be sure to skim the grease off the soup when it first boils,...clear. Throw in a little salt to bring up the scum. Bemove all the fat. Be careful to simmer softly, and never allow a soup to boil hard. Put your meat... | |
 | Robert Kemp Philp - 1874 - 392 pages
...Soups.— The delicate and proper blending of savours is the chief art of good soup-making. Be sure to skim the grease off the soup when it first boils,...a little salt to bring up the scum. Remove ALL the fat. Be careful to simmer gently, and never allow soup to boil rapidly, it will spoil if this is not... | |
 | Robert Kemp Philp - 1876 - 154 pages
...SOUPS. The delicate and proper blending of savours is the chief art of good soup-making. Be sure to skim the grease off the soup when it first boils,...a little salt to bring up the scum. Remove ALL the fat. Be careful to simmer softly, and never allow a soup to boil hard. Put your meat into cold water,... | |
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