The sediment may also be bottled for immediate use, and will be found to answer for flavoring thick soups or gravies.
When mushrooms are fit to pick depends upon several conditions; for instance, whether for market or for home use, and if for the latter, whether they are wanted for soups or stews.
Mushrooms for soups should always be gathered before they burst their gills; indeed, they are mostly gathered when in a button state; that is, when they are about the size of marbles.
The free use of soups and some malt extracts may increase the quantity, but this does the child no good.
The chronic dyspeptic should use soups sparingly, for, as a rule, they are quite difficult of digestion, while they do not contain much nourishment.
By making five standard soups consecutively she would win another bead, provided the soups were favorably received by the Camp Wau-Wau Girls.
Harriet Burrell's soups delighted the girls and the guardians; many were the compliments bestowed upon the blushing Harriet.
Henderson, and to both of these gentlemen I must return my sincere thanks for their assistance and kindness), and requested him to come and taste some extra diets and soups I had prepared for the convalescents.
I there saw several excellent soups made from ration meat, compressed vegetables, and other things within reach of the soldier's means, and cooked with very little fuel.
At my first visit to the various diet kitchens, I tasted the soups made for the patients, which I found quite free from the slightest suspicion of seasoning, and consequently tasteless.
The mutton, generally bad in quality, was always very badly cooked, and the broths or soups very destitute of flavour.
Having proved the utility of the stoves, the military authorities and doctors tasted the different soups and messes, with which they were also well pleased.
I have directed the brown stock, for gravy soups only, to be cleared with eggs, as that method has been most approved, it being pleasant to the eye, and equally agreeable to the palate.
The green seed pods are much esteemed for soups and stews, especially in the South, and are growing in favor at the North.
For a late dinner, there will be time to boil it slowly all the while; and all soupsare the better for long and slow boiling.
All vegetable soups can be made in Lent without meat, if milk is substituted for water, and with butter, beaten eggs and spice, to flavor and enrich it.
Their blood-red color makes them ornamental to the table; but when cooked in soups or stews they add little to the taste, which is overpowered by that of other ingredients.
They are often added to soups and stews, when they must be put in long before the other vegetables.
Vegetable soups require a large portion of vegetables, and butter always, as a substitute for meat.
For soups and stews the nicest way is to grate them (before boiling,) on a coarse grater.
All soupsshould be boiled slowly at first, that the essence of the meat may be thoroughly drawn forth.
All fish soups should be made with milk, (if unskimmed so much the better,) using no water whatever.
The calves' feet for these soups should be boiled either very early in the morning, or the day before.
Do not put them into soupsor stews; but eat them cold with meat, like other pickles.
If the directions are exactly followed, the soups contained in the following pages will be found palatable, nutritious, and easily made; but they require plenty of good ingredients.
Browned thickening is made in the same manner; but with butter and browned flour, and is used for brown soups and gravies.
The broad-leaved sorts are not so well adapted for salads as for stews, and they take the place of Lettuces when the latter are not available for soups and ragoûts.
Soups are nearly always good in Germany, and some of the best are not known in England.
No one seems to mind thick soups that are too thick and gravies that are tasteless, and melted butter like Stickphast paste, and savouries quite acrid with over much vinegar and anchovy.
In summer the bill of fare provides soups made with wine, milk, or cider; sometimes there are curds for supper, and if they have a chicken, rice and stewed fruit are eaten with it.
When you have prepared your soups and cordials come down and meet me in the village, bringing Mabel and Janet, your attendants, to carry the baskets.
Information of any case that occurred was to be sent to the castle, where soups and medicines were to be obtained.
Some recipes are given by which first-class soups can be prepared in a short time, at a very small cost, and with but little trouble.
Although these Soups are all that can be desired, made with water according to the directions given with each packet, they can be utilised with great advantage for strengthening household stock.
These Soups are already thoroughly cooked and seasoned, and can be prepared for the table in a few minutes.
This is useful for strengthening soups and gravies, and for glazing ham, tongues, and other things.
In a case like this, or when a supplementary dish is unexpectedly required, Nelson's Soups are most useful.
At six francs, the party have their choice of two soups and three hors d'oeuvres.
The soups would then be bisque d'écrevisse and consommé Rachel.
Celery salt is a valuable addition to soupsand savoury dishes, and is preferable to common salt.
For soups it is only necessary to rub the tureen with the cut clove before the soup is poured in.
Illustration] A clove of garlic will give a very delicate and tasty flavour to many soups and other dishes.
The best stock for vegetable soups is made from haricot beans.
The water in which vegetables have been boiled should be saved for stock for soups and gravies (except in the case of potatoes).
A tasty and meaty flavour can be at once given to soups or gravies by adding some vegetable meat-extract selected from one of the varieties already mentioned.
Marmite, Nutril and Carnos make good additions to stock for flavouring soups and gravies.
These two soups (the brown and the white) are suited to dinner parties.
It is not true that French cooks have the art of producing excellent soups from cold scraps.
Meat soupsand broths contain little nutrient value, consisting as they do chiefly of water, salt, and extractives, all of which are looked upon with disfavor, and classed with the offending articles of food in the nephritic diet.
This is demonstrated in broths and soups made from the tough cuts of meat.
Milk and cream, soups and milk gruels, as well as all dishes made with milk or cream, add materially to the fat-forming quality of the diet.
The soups may be flavored with beef extract, but only a small quantity must be used, owing to the stimulating properties of these substances.
Milk, buttermilk, malted milk, and milk soups constitute the chief items in the diet.
The same machine may be used for chopping vegetables, which it will do to such perfection that they will perfectly dissolve in soups and stews, and afford most delicious made-dishes.
It is therefore useful to prevent the flatulence that might arise, especially from soups made of green or dried peas.
The Chinese use them chiefly for thickening their soups and ragouts.
They are of the same gelatinous consistency, and are made intosoups and ragouts.
The chief in the cook-house," she explained, "says that the four sets of moulds for soups have all been handed up.
Meat Soups You can make meat soup, or stock, out of almost any kind of meat, cooked or raw, with bones or without.
SOUPS The soups in the little cook-book began with those made of milk and vegetables, because they were so easy to make, and, when one was learned, all were made in the same way.
Almost all soups are better for one very thin slice of onion cooked with the vegetable.
A preparation for flavoring and coloring soups and sauces comes in small tin boxes.
If the drippings saved from meats, soups and gravies should not be enough for frying purposes, buy pure lard to use with it.
For soups and sauces the whole spice is best, as it gives a delicate flavor, and does not color.
The water in which a leg of mutton or fowl have been boiled makes a good stock for light soups and gravies.
It is used for soups and sauces and for glazing meats.
When purchasing meat always have the trimmings sent home, as they help to make soups and sauces.
After the aitchbone and steaks have been taken from the round there remain nice pieces for stewing and braising; and still lower the meat and bones are good for soups and jellies.
This should be particularly remembered with soups and bread.
The lower part of the leg is called a knuckle, and is particularly nice for soups and sauces.
His Common-Place Book contains receipts for nourishing soups made of rice and peas and flavoured with ox-cheek.
A person of more calm reflection thinks not only of what he is consuming at that moment, but of the soups of the same kind he has met with in a long course of dining, and which have gradually and justly elevated the species.
A puree of celery is equally excellent; but all these soups require an intelligent cook.
It is better to have one's cook taught to make soups by an expert, for it is the most difficult of all the dishes, if thoroughly good.
First course: soups at head and foot, removed by fish and a saddle of mutton.
The nutrition gained at a Japanese meal is largely in soups in which the bean preparations, tofu and miso, and occasionally eggs, are used.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "soups" in a variety of sentences. We hope that you will now be able to make sentences using this word.
