Bohemian-American Cook Book/Soup

The amount of water used is governed by the amount of meat. A pound of meat requires a quart of water.

If you wish to have good soup, place the meat in cold water, and let it simmer gently. If you do not care for very strong soup and wish the meat to have a better flavor, you may place it in boiling water.

Some cooks prefer to skim soup, but this is not necessary, in fact, it will be stronger if the scum be left in it and the soup be strained before putting in the rice, noodles or whatever you are going to use.

Two quarts of soup is considered enough for six or eight people and the average recipe is figured out accordingly.

Soups are divided into two kinds: meat soups and Lenten soups. Both kinds may be clear or thick. Clear, thin soups are usually served with croutons, etc.