Evening Republican, Volume 18, Number 221, Rensselaer, Jasper County, 18 September 1914 — PROPER WAY TO MAKE SOUP [ARTICLE]

PROPER WAY TO MAKE SOUP

Preparation Worthy of More Attention Than Usually Is Given to This Part of the Menu,. To get the most out of a soup bone it should be fractured every inch of Its length. The soup should never stop cooking from the time it is put on the stove until it is done, although it should at no time boil furiously. Once the soup is started cooking no water should be added, as this spoils the flavor. , , The soup bone should be put into cold water, and no salt should be added until the soup is done, as the salt stops the flow of the juices. The soup should cook from five to seven hours at least. All the spices used in a soup should be put in whole —that is, whole black and white peppers, cloves, bay leaves, garlic, etc. One quart of water should be allowed for every pound of meat and bone, to begin with. This ie a rule of the creoles, but they make rich soup. If weaker soup is to be made, or if vegetables as wiell as meat are used in the stock, the amount of water can be Increased.