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Directions for Cookery, in its Various Branches

Directions for Cookery, in…

Leslie, Eliza, 1787-1858
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Always use soft water for making soup, and be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat, is a good rule for common soups. Rich soups, intended for company, may have a still smaller allowance of water.
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