FLAVOR AND COLOR OF SOUP.
The flavor of the solid material, either animal or vegetable from which a soup takes its name, should always predominate when the soup is served, and only such spices should be added in its preparation as have a tendency to bring out, and perfectly develop the flavor of the dominant article.
This proposition holds good, and should be conformed to also, in regard to the color; so far, at least, as to prohibit the introduction of dark colored vegetables, spices, etc., into light colored soups.
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.
CLASS ONE.
PLAIN SOUPS.
Plain soup, in its strictest sense, is either simple or compound stock seasoned with salt, or with salt and pepper. The addition of some of the grains or grain products, generally improves the flavor and increases the nutritive value of any simple soup or broth, but does not take it out of the category of plain soup.
Prominent among, and strikingly illustrative of this class of soups, is