SOUP SECRETS
■ ipi * I Never throw away the water In which meat or vegetables are cooked — isave lt for soups. Save all left-over vegetables; they make good cream soups. Prepare your cream soup3 ahead of tlme, and reheat ln a double boiler jyst before servjng. Tbls relleves last-minute oooking. In blending ingredients, thoroughly Rilx. I MuttOij Js too strongly flavqured to be uged for spup, Bisgulse it by combjnipg vvith other meats and vegetables. Use the tougher cuts of ( meats for soup, such as shoulder, qeck, fiaqk, taii, and shin, They are better flavoured and more economleal to buy, j Keep your stock pot perfectly eweqt | and olean. Empty it often and put in 1 Ihe sun to drjrt .
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https://paperspast.natlib.govt.nz/newspapers/HBHETR19371105.2.80
Bibliographic details
Hawke's Bay Herald-Tribune, Volume 81, Issue 36, 5 November 1937, Page 7
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119SOUP SECRETS Hawke's Bay Herald-Tribune, Volume 81, Issue 36, 5 November 1937, Page 7
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