Soup and Soup Making
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Language
English
ISBN
Unknown
SOUP AND SOUP MAKING.
INDEX.
PRELIMINARY REMARKS.
HOW TO MAKE SOUP STOCK.
A STOCK POT.
SOUP STOCK.
HOW TO MAKE SOUP STOCK.
QUANTITY OF WATER.
QUANTITY OF SALT.
REMOVING THE SCUM.
SOAKING AND SIMMERING THE MEAT.
QUALITY OF THE MEAT.
BEEF TEA.
CONSISTENCY OF STOCK.
TIME REQUIRED FOR MAKING STOCK.
STRAINING, COOLING AND KEEPING STOCK.
SALTING STOCK.
COOKING VEGETABLES IN STOCK.
CLASSIFICATION OF SOUPS.
FLAVOR AND COLOR OF SOUP.
REMOVING THE GREASE.
CLASS ONE.
PLAIN SOUPS.
PLAIN CHICKEN SOUP.
CLASS TWO.
CLEAR SOUPS.
No. 1.—AMBER SOUP.
No. 2.—TOMATO SOUP.
No. 3.—JULIENNE SOUP.
CLASS THREE.
VEGETABLE SOUPS.
No. 1.—PLAIN VEGETABLE SOUP.
No. 2.—ONION SOUP.
No. 3.—DRIED PEA SOUP.
CLASS FOUR.
WHITE SOUPS.
No. 1.—CREAM OF ASPARAGUS SOUP.
No. 2.—CORN SOUP.
No. 3.—A RICH WHITE SOUP.
CLASS FIVE.
MIXED SOUPS.
No. 1.—MOCK TURTLE SOUP.
No. 2.—SAVE-ALL SOUP.
OYSTER SOUPS.
TO STEW OYSTERS.—No. 1.
TO STEW OYSTERS.—No. 2.
POTAGES, PUREES AND CONSOMMES.
HOW TO SCALD SOUP.
WHEN TO ADD FLAVORING.
ORDER OF ADDING VEGETABLES.
BROWNING VEGETABLES.
VEGETABLES, ETC., ADAPTED TO SOUPS.
TO CLARIFY SOUPS.
CARAMEL.
THICKENING FOR SOUPS.
ADDITIONS TO SOUPS.
CROUTONS.
NOODLES.
DUMPLINGS.
FORCE MEAT BALLS.
SOUP AND SOUP MAKING QUESTIONS.
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