I'd like to be a baker, and come when morning breaks, Calling out, "Beeay-ko!" (that's the sound he makes)-- Riding in a rattle-cart that jogs and jolts and shakes, Selling all the sweetest things a baker ever bakes; Currant-buns and brand... Read more of THE BAKER at Children Stories.caInformational Site Network Informational
Privacy
Home Recipes Cook Books Food Categories Featured

HOW TO MAKE CREAM SOUPS

(Soups) - (The International Jewish Cook Book)







Cream soups are all made by blending two tablespoons of butter with two
tablespoons of flour and then adding slowly one cup of cold milk or half
cream and milk. One cup for a thin soup or purée, to one quart of
liquid. More according to the thickness of soup desired. Any cooked
vegetable or fish may be added to the cream sauce. Less milk is used
when the water in which the vegetables are cooked is added.
Purées are made from vegetables or fish, forced through a strainer and
retained in soup, milk and seasonings. Generally thicker than cream
soup.
Use a double boiler in making cream sauces and the cream sauce
foundation for soups.
To warm over a thick soup it is best to put it in a double boiler. It
must not be covered. If one does not have a double boiler set soup
boiler in a pan of hot water over fire.
Cream soups and purées are so nutritious that with bread and butter,
they furnish a satisfactory meal.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1891 times.

Home Made Cookies.ca