Excerpt from Popular Recipes: In Complete Harmony With Milton's Words, as Quoted Below, This Little Book Is Dedicated to You
The art of soup-making has ramifications which puzzle even a connoisseur. The cook-books contain a fearsome array of formulae, each more complicated than the last. The safest thing for the housewife to do is to provide herself with a supply of Armour's Extract of Beef and stick to that. With it as a foundation soup may be prepared in a remarkably short time compared with the old-time methods, and the expense will be far less than that which attended the antiquated, complex ways.
A few general rules must be borne in mind in using Armour's Extract of Beef. The Golden Rule is: Never use too much of it. Armour's Extract of Beef is very highly concentrated. It is about four times as strong (hence four times as economical) as most of the other brands on the market. If too much is used, the result is likely to be a slightly burnt flavor which will not be desirable. A little of it is delicious. Too much spoils the broth, like too many cooks.
For a clear soup, such as bouillon, rice or spaghetti, use one teaspoonful of Armour' 5 Extract of Beef to every quart of water.
For a puree, bisque, or a soup which has substance or body, use one-half teaspoonful of Armour 5 Extract of Beef to every quart of water.
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