SOUP A thick soup should be about the same consistency as cream, but a clear soup can never be too transparent. To obtain this transparency, begin to skim directly it begins to boil and skim until no scum remains. 1/2 teaspoonfull salt added as soup comes to boil, also a cup of cold water thrown in when it boils, makes scum rise more freely. Add ketchup at last moment, as boiling dissipates the flavour. In hot weather, soups and gravies, if kept from day to day, should be warmed every day, and kept in cool larder, in freshly scalded tureens. If stock is to be kept several days, leave fat on till ready to use. Stock boiled with vegetables is more apt to turn sour than when made from meat alone. Broth will keep longer fresh if a cauliflower has been one of the vegetables used. Soyer says a little vinegar and brown sugar should be added to all vegetable soups. Before serving clear soup, add a lump of sugar. This improves its appearance. Boil soup steadily but not too rapidly, or vegetables will harden and the nourishment be kept from flowing out into water.
To skim soup: if cold, dip spoon in warm water and skim; if hot, with paper drawn over top. When there is no time to boil meat, bones, etc., and stock is wanted, take 2 tablespoonfuls Plasmon powder, add gradually 2 breakfast-cups tepid water. Stir till it boils, add large pinch of salt, and boil 2 minutes.
To remove acidity from soup, put soup in pan to boil, add 1/2 teaspoonful bicarbonate of soda, boil a minute. Skim carefully and serve. It is not so delicate in flavour, but quite fit for use.
Oversalted Soup.--lf you discover this in time, add one or two unsalted potatoes and your soup will get all right, or stir in a little coarse sugar.
When making stock, and it looks greasy, and there is no time to cool, strain it and heat it again. Then pass through a clean white cloth wrung out of cold water. The coldness of cloth will coagulate the fat and prevent the pure grease getting through. Boiled meat used in making soup is often dry and tasteless. If left in soup overnight, some of the juices will return to it.
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Acknowledgements:
TRIED FAVOURITES Cookery Book, by Mrs. E. W. Kirk, 1926
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