that it will blend well with the others. A very good way in which to fix
spices and herbs that are to flavor soup is to tie them in a small piece
of cheesecloth and drop the bag thus made into the soup pot. When
prepared in this way, they will remain together, so that, while the
flavor can be cooked out, they can be more readily removed from the
liquid than if they are allowed to spread through the contents of the
pot. Salt, which is, of course, always used to season soup, should be
added in the proportion of 1 teaspoonful to each quart of liquid.

30. REMOVING GREASE FROM SOUP.--A greasy soup is always unpalatable.
Therefore, a very important feature of soup making, whether a thin or a
thick soup is being made, is the removal of all grease. Various ways of
removing grease have been devised, depending on whether the soup is hot
or cold. In the case of hot or warm soup, all the grease that it is
possible to remove with a spoon may be skimmed from the top, and the
remainder then taken up with a piece of clean blotting paper,
tissue-paper, or absorbent cotton. Another plan, by which the fat may be
hardened and then collected, consists in tying a few small pieces of ice
in a piece of cloth and drawing them over the surface of the soup. A
very simple method is to allow the soup or stock to become cold, and
then remove the fat, which collects on the top and hardens, by merely
lifting off the cake that forms.

31. CLEARING SOUP.--Sometimes it is desired to improve the appearance of
soup stock, particularly a small amount of soup that is to be served at
a very dainty luncheon or dinner. In order to do this, the stock may be
treated by a certain process that will cause it to become clear. After
being cleared, it may be served as a thin soup or, if it is heavy
enough, it may be made into a clear, sparkling jelly into which many
desirable things may be molded for salad or for a dish to accompany a