38. So that the housewife may put into practice the knowledge she has
gained about soup making, there are here given recipes for various kinds
of soup. As will be observed, these recipes are classified according to
the consistency and nature of the soups, all those of one class being
placed in the same group. As it is important, too, for the housewife to
know how to prepare the various accompaniments and garnishes that are
generally served with soup, directions for the making of these are also
given and they follow the soup recipes.
39. In carrying out these recipes, it will be well to note that
exactness in fulfilling the requirements and care in working out the
details of the recipes are essential. These points cannot be ignored in
the making of soup any more than in other parts of cookery, provided
successful results and excellent appearance are desired. It is therefore
wise to form habits of exactness. For instance, when vegetables are to
be cut for soups, they should be cut into pieces of equal size, or, if
they are to be diced, they should be cut so that the dice are alike. All
the pieces must be of the same thickness in order to insure uniform
cooking; if this precaution is not observed, some of the pieces are
likely to overcook and fall to pieces before the others are done.
Strict attention should also be given to the preparation of other
ingredients and the accompaniments. The meat used must be cut very
carefully rather than in ragged, uneven pieces. Noodles, which are often
used in soup, may be of various widths; but all those used at one time
should be uniform in width--that is, all wide or all narrow. If
different widths are used, an impression of careless cutting will be
given. Croutons and bread sticks, to be most satisfactory, should be cut
straight and even, and, in order to toast uniformly, all those made at
one time should be of the same size.