The first step in soup making consists in drawing out the soluble juices and flavoring constituents into the water; the second step is in keeping that which has been drawn out in a wholesome and agreeable condition. Since cold water is best fitted to extract juices, cut the meat, after wiping the outside with a damp cloth, into small bits, in order that as much surface as possible may be brought into contact with the water. Break or saw the bones into small pieces, put into the kettle and add cold water as it is required. After the meat has stood half an hour, or until the water is well colored, place the kettle over the fire and gradually heat the contents to the boiling point and skim; then, in accordance with what has been said before in regard to the coagulation of albumen and other juices of flesh at a temperature below 180° Fahr., and the loss of delicacy and digestibility when cooked at higher temperature, let the contents of soup kettle gently simmer, or bubble slowly and constantly five or six hours.

A celebrated cook once said: "Let the contents of the soup digester boil but once and the soup is ruined." To some this may seem an extravagant statement; but it loses all such significance, when one stops to consider the delicate flavor, the bright sparkle, and rich clearness of a consommé, or an amber soup that has been cooked at a low temperature, while all are familiar with the strong odor and the cloudy appearance of a soup that has been cooked at a temperature such that the lid of the kettle, when removed, was found covered with particles of coagulated albumen, deposited there by the furiously "galloping" liquid.

Cook, then, meat at a low temperature; cook until it is in rags and colorless, the juice and flavor having been withdrawn. About one hour before this stage is reached add the vegetables and seasoning. Strain off the liquor from the bones, meat, and vegetables, pressing out every drop of juice, and set aside where it will cool quickly.

If the fowl, or any portion of the meat used in soup making, is to be served apart, wait until the contents of the kettle are heated to about 170° Fahr., then put in that which you wish to serve apart from the soup, and allow it to cook at this low temperature until it becomes tender, then remove at once.