sweet potatoes. These vegetables are used for two purposes: to provide
flavoring and to form part of the soup itself as well as to furnish
flavor. When they are used simply for flavoring, they are cooked until
their flavor is obtained and then removed from the stock. When they are
to form part of the soup, as well as to impart flavor, they are left in
the soup in small pieces or made into a puree and eaten with the soup.

Attention, too, must be given to the condition of the vegetables that
are used in soup. The fresh vegetables that are used should be in
perfect condition. They should have no decayed places that might taint
or discolor the soups, and they should be as crisp and solid as
possible. If they are somewhat withered or faded, they can be freshened
by allowing them to stand in cold water for a short time. When dried
vegetables are to be used for soup making, they should first be soaked
well in cold water and then, before being added to the stock, either
partly cooked or entirely cooked and made into a puree.


PROCESSES INVOLVED IN MAKING STOCK

22. Although the making of stock or soup is a simple process, it must
necessarily be a rather long one. The reason for this is that all flavor
cannot be drawn from the soup materials unless they are subjected to
long, slow cooking at a temperature lower than the boiling point. With
this point definitely understood, the actual work of soup making may
be taken up.

23. COOKING MEAT FOR SOUP.--When clear stock is to be made from fresh
meat, the required quantity of meat should be cut into small pieces
rather than large ones, so as to expose as much of the surface as