1910 - Gold Medal Flour Cook Book - Read online for free. 1. The document provides instructions and information for making soups, including classifications of different types of soups and guidelines for ingredients and cooking methods. 2. Key points covered include soups being made with or without meat stock, recommended cuts of meat for making stock, importance of slowly heating soups to avoid overcooking proteins, and methods for clearing and thickening soups. 3. Useful tools for soup...
