SOHO SAUCE.— Soho sauce is a very nice and delicious sauce, sold in bottles containing half-pints, pints, and quarts. It is very nice when eaten as a relish to cold meat, but it is better adapted to be served with hot meats, such as chops and steaks. It is also very useful for giving a tone to stews and hashes. The cook, of course, will exercise her discretion, and not put in too much. Soho sauce is also served with fish, both fried and boiled. With fried fish it is very nice served plain by itself, and with boiled fish a little added to the melted butter gives it an agreeable relish. SOISSON’S HARICOT BEANS. — See Haricot Beans. SOLUBLE CAYENNE PEPPER.— See Cayenne Pepper. SOUPS, VARIOUS. — A very large number of soups are now sold ready made in tins. Housekeepers should re- member that palates are apt to differ, and that the majority of ready-made soups possess one good quality — namely, no one flavour particularly predomi- nates. I would, however, remind them that with a little ingenuity any one flavour that is liked can be imparted to these tinned soups after they have been opened. For instance, the majority of thick soups will bear the addition of a little extract of meat, a little brown roux or brown thickening, and half a glass of wine. On the other hand, nearly all clear soups will bear the addi- tion of a little of Crosse and Blackwell’s extract of meat, but wine should be added to clear soup \yith considerable caution. Should the soup be clear and nearly devoid of colour, a little sherry or madeira can be put in, but when the clear soup is of the nature of julienne no wine whatever should be added. An- other improvement to all these soups is, of course, the addition of a little pepper. Pepper is easily added, but it is impos- sible to be extracted. The majority of these soups are consequently easily adapted to suit the tastes of all indivi- duals. The cook should, however, taste 144 CROSSE AND BLACKWELL’S the soup, and she will soon discover whether a little additional pepper is re- quired or not. This, of course, depends on the tastes of those persons for whom she daily cooks. The following soups are now to be obtained in tins, and of nearly all the principal ones descriptions of the best way to use them will be found under their respective headings: — Real turtle soup, game soup, grouse soup, hare soup, thick soup, hodge-podge, kidney soup, mulligatawny soup, mock turtle soup, ox-cheek soup, ox-tail soup, chicken soup, tomato soup, venison soup, Cressy soup, gravy soup, green- pea soup, julienne soup, mutton broth, Palestine soup, vegetable soup, vermi- celli soup, etc.

AI-modernized reading of the original text

SOHO SAUCE.— Soho sauce is a very nice and delicious sauce, sold in bottles containing half-pints, pints, and quarts. It is very nice when eaten as a relish to cold meat, but it is better adapted to be served with hot meats, such as chops and steaks. It is also very useful for giving a tone to stews and hashes. The cook, of course, will exercise her discretion, and not put in too much. Soho sauce is also served with fish, both fried and boiled. With fried fish it is very nice served plain by itself, and with boiled fish a little added to the melted butter gives it an agreeable relish. SOISSON’S HARICOT BEANS. — See Haricot Beans. SOLUBLE CAYENNE PEPPER.— See Cayenne Pepper. SOUPS, VARIOUS. — A very large number of soups are now sold ready made in tins. Housekeepers should remember that palates are apt to differ, and that the majority of ready-made soups possess one good quality — namely, no one flavour particularly predominates. I would, however, remind them that with a little ingenuity any one flavour that is liked can be imparted to these tinned soups after they have been opened. For instance, the majority of thick soups will bear the addition of a little extract of meat, a little brown roux or brown thickening, and half a glass of wine. On the other hand, nearly all clear soups will bear the addition of a little of Crosse and Blackwell’s extract of meat, but wine should be added to clear soup with considerable caution. Should the soup be clear and nearly devoid of colour, a little sherry or madeira can be put in, but when the clear soup is of the nature of julienne no wine whatever should be added. Another improvement to all these soups is, of course, the addition of a little pepper. Pepper is easily added, but it is impossible to be extracted. The majority of these soups are consequently easily adapted to suit the tastes of all individuals. The cook should, however, taste the soup, and she will soon discover whether a little additional pepper is required or not. This, of course, depends on the tastes of those persons for whom she daily cooks. The following soups are now to be obtained in tins, and of nearly all the principal ones descriptions of the best way to use them will be found under their respective headings: — Real turtle soup, game soup, grouse soup, hare soup, thick soup, hodge-podge, kidney soup, mulligatawny soup, mock turtle soup, ox-cheek soup, ox-tail soup, chicken soup, tomato soup, venison soup, Cressy soup, gravy soup, greenpea soup, julienne soup, mutton broth, Palestine soup, vegetable soup, vermicelli soup, etc.

The housekeeper's guide to preserved meats, fruits, vegetables, &c