Soup and Soup Making

by Emma P. Ewing

COOKING VEGETABLES IN STOCK.

Many cook books recommend putting vegetables into the stock pot with the meat and cooking them the same length of time. But as vegetables that are cooked several hours with meat are apt to give the stock a rank taste, and also to cause it to ferment in a short time in warm weather, such a method is objectionable in making stock. Where economy is a prominent consideration, or where the stock is to be used immediately in soup, it is perhaps as well to simmer the meat and vegetables together a sufficient length of time to extract all their flavor and nutriment.

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