Excerpt from Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes In seasoning soup the general rule is to use, for every quart of water used to cover the meat, a teaspoonful of salt, one of pepper, a quarter teaspoonful of celery salt, a little parsley, and half a pint of vegetables. In making stock it is a safe rule to use a quart of water to every pound of bones. Soup should always be boiled slowly. The stock will probably be reduced nearly one-half by cooking, and may be diluted for the table. Strain through the colander, and put aside to let the fat harden before removing it. To color soups brown, add a tablespoonful of caramel (browned sugar) to a pint of stock. Clear soups are dinner soups; cream soups are more appropriate for luncheons. Part beef and veal, or mutton, combined makes a better flavored stock than beef alone. A stock stronger and more palatable than the common one we call a consomme, and it serves as the foundation of soup for a formal dinner. The following directions are intended only for a very rich soup. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.