Mohawk Valley Cook Book e-bog

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. 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 flavoring, 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.