for clear soups, strain again through a hair sieve, or fold a clean
towel in a colander set over an earthen bowl, or any dish large enough
to hold the stock. As stated before, stock is not as good when made
entirely from cooked meats, but in a family where it requires a large
joint roasted every day, the bones, and bits and underdone pieces of
beef, or the bony structure of turkey or chicken that has been left
from carving, bones of roasted poultry, these all assist in imparting
a rich dark color to soup, and would be sufficient, if stewed as
above, to furnish a family, without buying fresh meat for the purpose;
still, with the addition of a little fresh meat it would be more
nutritious. In cold weather you can gather them up for several days
and put them to cook in cold water, and when done, strain, and put
aside until needed.

Soup will be as good the second day as the first if heated to the
boiling point. It should never be left in the pot, but should be
turned into a dish or shallow pan, and set aside to get cold. Never
cover it up, as that will cause it to turn sour very quickly.

Before heating a second time, remove all the fat from the top. If this
be melted in, the flavor of the soup will certainly be spoiled.

Thickened soups require nearly double the seasoning used for thin
soups or broth.

Coloring is used in some brown soups, the chief of which is brown
burnt sugar, which is known as caramel by French cooks.

Pounded spinach leaves give a fine green color to soup. Parsley, or
the green leaves of celery put in soup, will serve instead of spinach.