SOUPS
The basis of all good soups is the stock or liquid in which bones, cooked or uncooked meat or vegetables have been boiled.
The proportions for soup stock are generally one pound meat and bone to one quart water. The meat should be cut into small pieces and put into kettle with bones, covered with cold water and cooked slowly for several hours.
Gravies and browned pieces of meat are often added to the soup kettle for color and flavoring.
The stock should be strained, quickly cooled and all fat removed.
Cream soups are made with a cream sauce foundation to which is added strained pulp of vegetables or fish.