DIRECTIONS FOR SOUPS
Iron, agate, or porcelain kettles should be used for making soups. Meats for soups should be put to cook in cold water, boiled gently, and the required quantity of salt added at first, to extract the juices of the meat and cause the scum to rise. Allow one quart of water, one teaspoon salt for each pound of meat. Remove all scum carefully before vegetables are added. All grease should be removed before the vegetables are added. It is well to cook meat the day before the soup is wanted, that the grease may be cooled and removed easily. Grease may be easily removed from hot soup by adding a little cold water.
Miss Ray Mayer
GUMBO SOUP
Have bouillon quantity required for family. Take giblets, end of wings, and necks of poultry. Then add sliced gumbo, also one tomato, one or two Chili peppers. Stew all this for a few moments, then add little by little bouillon, and let boil one and one-half hour. Serve soup with a bowl of dry rice.
E. L. S.
MOCK BISQUE SOUP
One good lump of butter, one big tablespoon flour; let this brown. Add milk as much as is needed for soup. Now take one can of tomatoes; boil; pass through a colander; season with salt and pepper, and sweeten with a pinch of soda; before serving, mix with milk.
E. L. S.