Cassell's dictionary of cookery

As it is very important that no fatty particles should be left to float on the surface of the soup, this should be made, if possible, the day before it is wanted, so that the fat can be removed after it has gone cold. If the soup has been thickened with white or brown roux it should be simmered by the side of the fire until it has thrown up the fat which the liquor still contains. Soup should be simmered very softly till it is done enough. A large fire and quick boiling are the great enemies of good soup. In flavouring soup the cook should be careful to add the seasoning ingredients in moderation and gradually, especially such things as garlic, onions, shallots, spices, herbs, salt, and cayenne. An overdose of salt has spoilt many a dish of soup, while a deficiency thereof has again and again nullified the effect of the most delicate combination of flavours. As a general rule, two ounces of salt will suffice for a gallon of soup stewed with large quantities of vegetables ; an ounce and a half only will be needed if the vegetables are omitted, or if a small quantity only is used. It should be remembered that salt and all seasonings can be added when they cannot be taken out. For flavouring purposes. Aromatic Seasoning of Herbs and Spices, and Herb-powder for Flavouring Soups, will be found of great use. Whatever ingredients are added to soup, whether farinaceous articles, such as rice, vermicelli, macaroni, &c., or vegetables, all should be partially boiled in plain water before they are put into the liquor. This will ensure their being perfectly clean and bright. The flavour of rich brown soups will be brought out better if a small piece of sugar be added to it. This must not be used for white soups. Cream or milk when put with soups should be boiled separately, strained, and added boiling. If, instead of cream, milk and the yolk of an egg are used, the egg must on no account be boiled in the liquor. Either it must be mixed thoroughly with a little of the soup which has cooled for a minute, then be stirred into the rest ; or, better still, it must be put into the soup-tureen, a spoonful of the soup mixed with the milk stirred into it, and the rest added gradually. If soups are to be kept for a day or two, they should be boiled up every day, or every other day, according to the state of the weather, put into freshly-scalded dry earthenware pans, and kept in a cool place. A piece of gauze may be thrown over the pan to keep out dust and flies. Soup should never be kept in metal vessels, and it should be stirred and well skimmed with a wooden spoon. It should always be served as hot as possible. Soup, Cheshire. — The following is a very old Cheshire recipe for a good and inexpensive soup. It dates back as far as the sixteenth century. Put a hock of beef into a gallon of cold water, simmer it gently for six hours,, j taking care that it is well skimmed. Put in some thyme, sweet marjoramm, and celery, all tied in a bunch, as also a couple of onions cut I fine. Skim off all the fat, and season with pepper and salt and a little ketchup. By omitting the above seasoning, this soup may be turned into all kinds of soups, by adding the vegetables to give the flavour required. Soup Flavouring, Onions for {see Onions, Coloured, for Soup Flavouring).