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Soup, unless it is a thick cream or puree, contains little food value. Rather, it is stimulating to the stomach and causes a free flow of the digestive juices. Thus the food taken in after the soup has stimulated the stomach is quickly absorbed and thus gives the body immediate nourishment without distressing the digestion.

The French lay great stress upon two essentials in making soup successfully. First, it must not go below the boiling point, just a gentle bubbling, and, second, after once started, no water should be added. In making soup always use cold water to start with. Do not use salt or any seasoning, and heat slowly, keeping the pot closely covered.

Protein, which is the chief constituent of meat, is drawn into the liquid, making it very nutritious. Rapid boiling destroys the fine aroma and volatile oils, which escape in the steam.

Soups are divided into three classes: First, stock; second, cream; third, fruit soups.

Soups made from meat and bone are called stock; those without stock are called cream, such as cream vegetable, clam and oyster soups, and, lastly, those made from meat and bones, cooked by long and slow boiling, which dissolves the soluble elements of the meat and bones into the water and makes a very rich soup.


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Mrs. Wilson's Cook Book (1920).

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