SOUP SECRETS.
Never throw away the water in which meat or vegetables are cooked —save it for soups Save all left-over vegetables; they make good cream soups. Prepare your cream soups ahead of time, and reheat, In a double holler Just before serving. This relieves last-minute cooking. In blending ingredients, thoroughly mix. Mutton is too strongly flavoured to be used f-->r soup. Disguise it, by combining with other meats and vegetables. Use. the tougher ruts of meats for soup, such as shoulder, neck, flank, tail, and shin. They are belter flavoured and more economical to -buy. Keep your stork pot perfectly sweet nd r.|pan Empty it often and put iu lhe aun to dry.
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https://paperspast.natlib.govt.nz/newspapers/WT19370812.2.116
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Waikato Times, Volume 121, Issue 20270, 12 August 1937, Page 10
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114SOUP SECRETS. Waikato Times, Volume 121, Issue 20270, 12 August 1937, Page 10
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