Page:Zupy i sosy.djvu/6

From Wikisource
Jump to navigation Jump to search
This page has been proofread, but needs to be validated.


are limited to those made of ingredients which are readily available. Nor will I write of oysters, shrimp, lobsters, or mussels, as their importation is not allowed; but even it were, these ingredients should not be used so as not to upset the delicate balance of trade.

For each soup I have provided single recipe for both meat and vegetables bases. This has the benefit of saving space, as the task of combining soups and sauces in a single book was admittedly difficult. Contemporary cuisine is becoming more varied. If our grandmothers—or, rather, their chefs and cooks—knew of a couple dozen good recipes, today a host must know hundreds, along with modern principles of nutrition, diet, caloric intake, etc.

I did not organize the soups and sauces into categories (meat, fish, vegetable, etc.), but rather ordered the recipes based on similar characteristics. Housewives will have no difficulty in quickly finding a recipe to suit their needs. I have attempted to provide at least one soup for every known type or occasion. I do not provide exact measurements, as soup portions vary greatly. Generally, a quart of cooked soup—or about half a bowl—is a sufficient serving; amateurs or very hungry persons may eat two full bowls. It is the housewife's duty to know her household's tastes and appetites; I can only provide guidance to taste.

 

Zupy i sosy page06.png

4