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The New Zealand Railways Magazine, Volume 10, Issue 2 (May 1, 1935)



Soup is most tempting and appetizing during the winter months—in fact regardless of the season it adds variety to the menu. It is nourishing, economical and easy to prepare.

Stock for the foundation of soups is the liquid in which meat, bones, poultry, fish or vegetables have been boiled.

To make meat stock, wash the meat and cut into pieces. Break up the bones. Put into cold water, allowing about one quart to each pound of meat. Bring to the boil, then simmer for four or five hours. Odds and ends of meat (cooked or uncooked), bones, ham bones, bacon rinds, etc., may be put in the stock pot.

The stock pot should be cleaned daily. No stock should be left to stand after being cooked. Strain and allow to cool before covering it in the safe. Unused stock should be boiled up every day. Stock for soup should be made the day before it is to be used so that all the fat may be removed.

Vegetables and flavouring should not be added until the soup is required.

Save vegetable water and add to the stock.