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Italian Green Minestrone Soup

The basis of all good soups is the stock or liquid in which bones, cooked or uncooked meat or vegetables have been boiled.

The proportions for soup stock are generally one pound meat and bone to four cups of water. The meat should be cut into small pieces and put into kettle with bones, covered with cold water and cooked slowly for four to five hours.

Gravies and browned pieces of meat are often added to the soup kettle for color and flavoring.

The stock should be strained, quickly cooled and all fat removed.

Cream soups are usually made with a cream sauce foundation to which is added strained pulp of vegetables or fish.

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Helpful Tips

Keep a wide-mouthed bottle of brandy in which to throw lemon peel. Often you will have use for the juice of lemons only. Then it will be economical to put the lemon peel in the bottle to use for flavoring. A teaspoon of this is sufficient for the largest cake.

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