SOUP-MAKING SECRETS.
"When making soup, remember the maxim: Soup boiled is soup spoiled. Tho Soup should be cooked gently and evenly. All seasonings should bo added very gradually, or tho flavour may be too strong. Root vegetables should be freed from all dirt, and grit; thoso of the green variety should be allowed to soak for a few minutes in cold water, to which a generous pinch of salt has been added. Keep all vegetables in cold water until required for the soup. If soup has been over-salted add a teaspoonful of sugar, or a few small' pieces of raw turnip, and simmer a little longer. This will neutralise the salt flavour. Bones required for making soup will keep in good condition for a considerable time during warm weather, if they have been allowed to remain in a hot ov.en for a few minutes.
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Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20650, 23 August 1930, Page 7 (Supplement)
Word Count
144SOUP-MAKING SECRETS. New Zealand Herald, Volume LXVII, Issue 20650, 23 August 1930, Page 7 (Supplement)
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