SOUPS
GOOD HINTS
Some good hints out of the "Australian Women's Weekly" for making better soup:—
Slow cooking makes good soup.' If boiled quickly, half the goodness is lost in the steam..
Shred meat finely. Chop bones, exposing the marrow.
Do not over-season, for salt can be added, but,not taken away, v Serve soups very hot.
■ Bouquet "garni is a bunch of herbs, consisting of 3 sprigs of parsley, 2 sprigs thyme, 1 marjoram. 1 bay leaf—all tied together and;used for flavouring soups [and sauces.
. Caramel is a browning used for colouring soups, sauces, and gravies. Croutons are small squares of- fried or toasted bread.' Serve as a garnish for thick soups, i
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https://paperspast.natlib.govt.nz/newspapers/EP19350530.2.164.3
Bibliographic details
Evening Post, Volume CXIX, Issue 126, 30 May 1935, Page 19
Word Count
113SOUPS Evening Post, Volume CXIX, Issue 126, 30 May 1935, Page 19
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