SOUPS AND SAUCES.
It must be constantly borne in mind that soups must be always allowed to simmer gently, and never to boil fast, except where express directions are given to that effect. Always be particular to remove every particle of scum whenever it rises. When stock is put away on ice to become cold for the next day's use, remove the fat on the top with a spoon, wipe over the top of the jelly with a cloth dipped in hot water, and then, with a dry cloth, wipe the jelly dry. It, however, seems to us a good plan to keep the stock-pot always filled, the stock simmering on the fire, so as to be at hand when needed for the preparation of different soups and sauces. In fact, this seems almost indispensable where a variety of dishes is required. The same rule in regard to slow boiling also applies to sauces.