TO CLARIFY SOUPS.
To each gallon of soup add, while cold, the whites and shells of two eggs beaten with a little cold water, simmer for fifteen minutes, removing the scum as it rises, and then strain through a flannel cloth or bag.
CARAMEL.
Preparations for coloring and flavoring soups can be obtained at almost any grocery by those who wish to use them. But caramel, which is innocent and cheap, is one of the best coloring materials, and is easily prepared:—
Stir half a pound of sugar and a spoonful of water in a saucepan over the fire till a bright brown, then add half a pint of water, boil a few minutes and strain. Caramel made in this manner will keep a considerable length of time if put in an air-tight jar or bottle.
THICKENING FOR SOUPS.
When flour, corn starch, farina or arrow root are to be used as thickening for soups they should be stirred to a smooth paste with cold milk, cream, or butter, and then added to the boiling soup. If the flour is desired brown it should be cooked with butter before it is added to the soup.
ADDITIONS TO SOUPS.
Eggs cooked in a variety of ways, croutons, noodles, dumplings, force meat balls, and a dozen other articles that are manufactured for the purpose, are used according to fancy as additions to soups. Some of them are cooked in the soup and served with it, and some are cooked separate and put in the tureen or the individual plates, and the soup poured over them.