REMOVING THE GREASE.
Before using stock for soup, the first thing to be done is to remove from it all superfluous grease. When it is to be used without being permitted to cool, a little cold water poured into it as soon as strained, will cause the grease to rise to the surface so it can be skimmed off without difficulty. If it is set aside till cold, the grease will form in a cake on the top of the stock, and can be taken off when convenient, but, as it excludes the air, it is better to let it remain till the stock is needed.