Читать книгу The New Galt Cook Book - Various - Страница 7

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The whites of two eggs to about four quarts of stock or soup; two pints and a half of cold water. Whisk the whites of two eggs with half a pint of water for ten minutes; then pour in very gently the four quarts of boiling soup or stock, whisking it all the time. Place the stew-pan over the fire, skim it clear, and when on the point of boiling whisk it well together, then draw it to the side and let it settle till the whites of the eggs become separated. Strain it through a fine cloth placed over a sieve and it will be clear and good. For coloring soups: For brown soup burnt brown sugar is used; green soup, leaves of green spinach, parsley or celery with the juice squeezed out and put into the soup a few minutes before serving. To color soup red use the juice of tomatoes. To give an amber color use grated carrot, boil it for three-quarters of an hour in the soup. For white soup use white vegetables and chicken, veal or lamb. A delicious savor is imparted by putting into beef soup a whole onion with a dozen white cloves stuck into it. Peel the onion, but don’t trim off the top so the layers will break apart in boiling. Leave out in serving.