A half-cup of rice is sufficient for from three to four quarts of soup. It should be well washed, and boiled in the broth for at least half an an hour; the same quantity of sago is needed, but will boil in half the time. If herbs are used for ?avoring, they should be tied in small bunches if fresh, or in a small piece Of soft cloth if dried. If not wanted for immediate use the soup or stock will keep for several days, if set away in a very cool place.
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Publisher - Forgotten Books
Language - English
Author(s) - St. Mark''s Lutheran Church
Published Date - August 27 2019
ISBN - 9780265723326
Dimesions - 22.9 x 15.2 x 0.9 cm
Page Count - 107
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