Directions for Soup – The Auxiliary Cookbook

Iron, agate, or porcelain kettles should be used for making soups.

Meats for soups should be put to cook in cold water, boiled gently, and the required quantity of salt added at first, to extract the juices of the meat and cause the scum to rise.

Allow one quart of water, one teaspoon salt for each pound of meat.

Remove all scum carefully before vegetables are added.

All grease should be removed before the vegetables are added.

It is well to cook meat the day before the soup is wanted, that the grease may be cooled and removed easily.