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General Directions for Soups

The softest, purest water should be used. Less heat keeps earthen vessels boiling than is required for metal ones.

Use double the weight of water to that of meat. First boil, to throw off the scum, then simmer the meat gently till all the goodness is extracted into the water. Strain the soup. Keep it till cold, and then clear off the fat. When wanted, let it be slowly heated to boiling point.

All clear soups should be made the day before they are wanted. Next day, before you heat the soup, remove the cake of fat which will have formed on the top, and press a clean cloth over the surface so that no grease is left. All maigre white soups are best made with milk instead of water.