Hints on Making Soups and Stock.
Every housewife should bear in mind that a stock-pot always on the fire is a great aid to economy. Any odd pieces, trimmings, cooked bones, the liquor in which meat or poultry has been boiled (commonly known as pot-liquor), should be thrown in, and the pot kept about three parts full of water. When soup or gravy is required the stock should be well skimmed, and poured into a clean saucepan. The pot may be of brown earthenware with a cover and must be cleaned frequently. It should often be looked over, soft bones removed and fresh ones added.
In preparing soups:—
1. Allow plenty of time, so that all the goodness of the ingredients may be thoroughly extracted. To do this effectually always put soup-meat into cold water, so that the outside may not be hardened, and the flow of the juices may not be checked.
2. Make the stock the day before the soup is wanted.
3. Let the stock boil once; remove the scum, and draw the saucepan to the side of the fire to simmer only.
4. When the stock is made pour it at once into a clean basin and leave it uncovered. Remove the fat from the top next morning.
5. Bread fried in boiling oil or fat, and cut into small squares, should be served with all thick soups.