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Straining and Filtering not at all Necessary.
he fancy " Cook-Books " talk about straining soups, and some even of filtering through a hair sieve after straining. The straining will remove fully one-half of the nourishing properties used, but if "style is preferable " to the strength which would otherwise be obtained from the thicker parts of the soup, by all means both strain and filter them. One point more, and I am done with the general ideas of soup-making—it is this: for healthy people it is not essential to trim off the fat from soup meats, nor the oily particles from the top of soups; but for invalids both these must be done, either by making the day before and removing the fat when cold from the top, or by dipping off as much as possible while hot. As soups always come on the table before the other dishes, we will let them also go before "Various Dishes " in making up the book.
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