SOUPS.


GENERAL REMARKS.

Always use soft water for making soup, and be careful to
proportion the quantity of water to that of the meat. Somewhat
less than a quart of water to a pound of meat, is a good rule for
common soups. Rich soups, intended for company, may have a still
smaller allowance of water.

Soup should always be made entirely of fresh meat that has not
been previously cooked. An exception to this rule may sometimes be
made in favour of the remains of a piece of roast beef that has
been _very much_ under-done in roasting. This may be
_added_ to a good piece of raw meat. Cold ham, also, may be
occasionally put into white soups.

Soup made of cold meat has always a vapid, disagreeable taste,
very perceptible through all the seasoning, and which nothing
indeed can disguise. Also, it will be of a bad, dingy colour. The
juices of the meat having been exhausted by the first cooking, the
undue proportion of watery liquid renders it, for soup,
indigestible and unwholesome, as well as unpalatable. As there is
little or no nutriment to be derived from soup made with cold
meat, it is better to refrain from using it for this purpose, and