Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred WellTested Recipes (Classic Reprint)

Excerpt From Wholesome Cooking: A Practical Book For A Practical Cook; Two Hundred WellTested Recipes In Seasoning Soup The General Rule Is To Use, For Every Quart Of Water Used To Cover The Meat, A Teaspoonful Of Salt, One Of Pepper, A Quarter Teaspoonful Of Celery Salt, A Little Parsley, And Half A Pint Of Vegetables. In Making Stock It Is A Safe Rule To Use A Quart Of Water To Every Pound Of Bones. Soup Should Always Be Boiled Slowly. The Stock Will Probably Be Reduced Nearly OneHalf By Cooking, And May Be Diluted For The Table. Strain Through The Colander, And Put Aside To Let The Fat Harden Before Removing It. To Color Soups Brown, Add A Tablespoonful Of Caramel (Browned Sugar) To A Pint Of Stock. Clear Soups Are Dinner Soups; Cream Soups Are More Appropriate For Luncheons. Part Beef And Veal, Or Mutton, Combined Makes A Better avored Stock Than Beef Alone. A Stock Stronger And More Palatable Than The Common One We Call A Consomm, And It Serves As The Foundation Of Soup For A Formal Dinner. The Following Directions Are Intended Only For A Very Rich Soup. About The Publisher Forgotten Books Publishes Hundreds Of Thousands Of Rare And Classic Books. Find More At Www.Forgottenbooks.Com This Book Is A Reproduction Of An Important Historical Work. Forgotten Books Uses StateOfTheArt Technology To Digitally Reconstruct The Work, Preserving The Original Format Whilst Repairing Imperfections Present In The Aged Copy. In Rare Cases, An Imperfection In The Original, Such As A Blemish Or Missing Page, May Be Replicated In Our Edition. We Do, However, Repair The Vast Majority Of Imperfections Successfully; Any Imperfections That Remain Are Intentionally Left To Preserve The State Of Such Historical Works.