A Word to the Wise by Ruth Binney

Author:Ruth Binney
Language: eng
Format: epub
Publisher: Dover Publications
Published: 2019-06-10T16:00:00+00:00

IF THE SOUP IS TOO SALTY, ADD SUGAR

The trick, which works especially well for tomato soup, is also effective for gravy. The addition of sugar seems to neutralize the taste of the salt, possibly because these two basic flavors are sensed on different parts of the tongue.

Another good tip is to put a sliced potato into salty soup, then remove and discard it before serving; the vegetable will absorb a lot of the excess salt. Adding milk can help, too, but only if the soup already has milk or cream as one of its ingredients.

Soup is one of the oldest foods and for centuries was either bread soaked in broth or broth poured over bread. Only from the 1800s was it served without the bread or “sops.” Soups made from game animals and birds were staples in the diet of early North American pioneers. In 1837 Miss Leslie, in her Directions for Cookery, in its Various Branches, advised: “Be careful to proportion the amount of water to the amount of meat. Somewhat less than a quart to a pound of meat is a good rule for common soups. Rich soups, intended for company, may have a still smaller allowance for water.”

OTHER GOOD ADVICE FROM SOUP MAKERS OF THE PAST

A good stock makes a good soup.

Don’t flavor a soup like a sauce.

If stock for soup is fatty, heat it, then strain it through a muslin cloth that has been wrung out in cold water. The fat will solidify on the cloth.

Clarify a soup by adding crushed eggshells to the hot liquid, then skimming them off.

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