29. In the use of any of the flavorings mentioned or the strongly
flavored vegetables, care should be taken not to allow any one
particular flavor to predominate. Each should be used in such quantity
that it will blend well with the others. A very good way in which to fix
spices and herbs that are to flavor soup is to tie them in a small piece
of cheesecloth and drop the bag thus made into the soup pot. When
prepared in this way, they will remain together, so that, while the
flavor can be cooked out, they can be more readily removed from the
liquid than if they are allowed to spread through the contents of the
pot. Salt, which is, of course, always used to season soup, should be
added in the proportion of 1 teaspoonful to each quart of liquid.
30. REMOVING GREASE FROM SOUP.--A greasy soup is always unpalatable.
Therefore, a very important feature of soup making, whether a thin or a
thick soup is being made, is the removal of all grease. Various ways of
removing grease have been devised, depending on whether the soup is hot
or cold. In the case of hot or warm soup, all the grease that it is
possible to remove with a spoon may be skimmed from the top, and the
remainder then taken up with a piece of clean blotting paper,
tissue-paper, or absorbent cotton. Another plan, by which the fat may be
hardened and then collected, consists in tying a few small pieces of ice
in a piece of cloth and drawing them over the surface of the soup.
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