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POT BOILINGS

(Soups.) - (The Art Of Living In Australia)







Water in which meat of fish has been boiled should never be thrown
away, as it forms an excellent foundation for many soups and sauces
which might otherwise have to be made with water.
If a large quantity of water has been used, the boilings will be poor;
therefore, when the meat has been taken up, leave the pot on the fire
and let it boil quickly, without the lid, for an hour or so, then
strain off for use.
The water in which corned beef or pork has been cooked is generally too
salt for soups, but it should be stood away till cold, when a thick
cake of fat will be found on the top. Put this into a basin and
pour over it some boiling water; when it is cold again it can be used
for cakes and pastry. It makes an excellent and wholesome substitute
for butter in cooking.











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