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NELSONS HOUSEHOLD LIBRARY.

MODERN COOKERY.

NELSONS' HOUSEHOLD LIBRARY.

Just Published, Foolscap 8vo.

THE

NEW HOUSEHOLD RECEIPT-BOOK:

CONTAINING

MAXIMS, DIRECTIONS, AND SPECIFICS,

FOR PROMOTING

HEALTH, COMFORT, AND IMPROVEMENT IN THE HOUSEHOLD.

By Mrs. Sarah Hale.

MODERN

HOUSEHOLD COOKERY: :

A NEW WORK FOR

PRIVATE FAMILIES;

CONTAINING

A Great Variety of Valuable Recripts ;

WITH

DIRECTIONS FOR THE PREPARATION OF FOOD FOR INVALIDS,

AND FOR CHILDREN, &c. &o.

BY A LADY.

London:
T. NELSON AND SONS, PATERNOSTER ROW

AND EDINBURGH,

MDCCCLIV.

268. C, 155,

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MODERN COOKERY.

GENERAL DIRECTIONS FOR SOUPS AND STOCK.

SOUPS. The perfection of soup is, that it should have no particular flavour; this can only be secured by careful proportion of the several ingredients.

The kettles in which the soups are made should be well tinned, and kept particularly clean, by being washed in hot water and rubbed dry before they are put away; otherwise they will have a musty smell, which will give a disagreeable taste to all things afterwards cooked in them. If they are not kept well tinned also, the taste as well as the colour of the soup will be liable to be affected by the iron; and if the soup-kettle be made of copper and the tinning not quite perfect, everything cooked in it will be in a greater or less degree poisonous, as everything which is sweet, salt, or sour, extracts verdigris

from copper.

Lean, juicy, fresh-killed meat, is best for soup; stale-meat will make it ill-flavoured; and fat meat is

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