Evening Republican, Volume 15, Number 32, Rensselaer, Jasper County, 7 February 1911 — MAKING SOUP WITHOUT SCUM [ARTICLE]

MAKING SOUP WITHOUT SCUM

Nearly Every Woman Spoils Soup by Putting Meat on in Cold Water. It is not generally known that meat, properly boiled, yields no “scum” whatever. “Scum” is produced only when the meat is put on the stove In cold water. Nearly every woman spoils the soup in that way. Only a few French cooks from the old country know how to produce good, clean soup without the slightest appearance of “scum.” They always put the bone or meat into boiling hot water. This method prevents the escape of the most nutritious part of the meat —the albumen, or, as It Is called, the white of the egg. Break an egg in hot water and it poaches; break it in cold water, allowing it to come to a boll, and you have —no egg—only “scum.” “Scum” in fried meat is the best part of the gravy—you never throw it away. Try hot water, and you will have clean, healthy soup and no “scum.”