Public School Domestic Science by Adelaide Hoodless
page 123 of 254 (48%)
page 123 of 254 (48%)
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Never soak meat in water before cooking in any form. Wipe carefully
with a damp cloth before cutting or preparing for use. For soup break or saw the bones into small pieces, and for each pound of meat and bone allow 1 qt. of cold water. Cover the kettle closely and let it heat slowly until it reaches the simmering point, when it should be moved back and kept at that degree for several hours. Soup should never be allowed to boil hard. The scum which rises to the surface is the albumen and juices of the meat, and should not be skimmed off. If the kettle is clean, and all impurities removed from the meat, there will not be anything objectionable in the scum. Stock must always be allowed to remain until cold, so that the fat may be removed before using. A strong, greasy soup is rarely relished, and is one of the principal reasons why so many people dislike this valuable article of diet. Do not add salt to the meat which is being prepared for stock until a few minutes before removing from the fire. Salt hardens the water if added at first and makes the tissues more difficult to dissolve. Stock may be kept for several days by occasionally bringing it to the boiling point. This is not necessary in winter if it is kept in a cold place. VEGETABLE SOUP. 1 qt. stock. 1/2 cup each chopped turnip and cabbage. 1 tsp. sugar. 1 ssp. pepper. 1/2 cup each of onion, carrot, celery (chopped). 1-1/2 tsp. salt. |
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