Soup and Soup Making
Free

Soup and Soup Making

By Emma Pike Ewing
Free
Book Description
Table of Contents
  • 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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