About Soups
The First course of all dinners should be a soup. It has as appetizing
and refreshing effect upon the stomach, which is thus fittingly prepared for
the work if digesting the more solid foods that are to follow.
Soups should not be taken while hot as they soften the
stomach and lay foundation for neuralgic conditions of that organ. They should
be allowed to cool to moderate temperature.
Neither beverage nor food should be taken into the stomach
while hot. This organ is more sensitive ti heat and cold than then mouth, and
protests against abuse will be entered for presentation at some future time.
Vegetable oils, such as cotton seed, olive or coconut added
to soups will give finer flavors than animal oils and finely chopped or ground
nuts greatly surpass oxtails and shinbones for making soup stocks.
Ketchup is one of the best condiments for use in flavoring
soups, but black pepper or an excess of salt should be strictly avoided. Celery
salt is to be used.
An endless variety of soups will suggest itself as we learn
to use our own judgment in preparing them, for the preparation of a good soup
is indeed an art, the reason most people do not care for soup is indeed an art,
the reason most people do not care for soups is because they have tasted the
fine oil soups which give strength and stamina.
To further vitalize the soups some fresh uncooked vegetable
juice such as spinach juice, celery juice, lettuce juice, onion juice, tomato
juice, carrot juice and so forth, can always be added just before serving.
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