Salt Soup

Directions

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   The equation to find the elevated boiling point is as follows: M = k(w/eW), where M is the relationship between the molecular weight of the dissolved substance, k is the ebullioscopic constant, w is the weight of the solute (salt), and W is the weight of the solvent (water), and e is the elevation in boiling point. Remember that atmospheric pressure also affects the boiling point of water. For a rough measurement, a handful of salt in a pan of water raises the boiling point about a tenth of a degree.
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   Method:
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   1. Take a large pot fill with 4 quarts water. (Using ice brought to room temperature will triple the prep time.)
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   2. Place pot carefully over burner on stove.
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   3. Turn on the stove.
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   4. Wait patiently. (If patience grows thin, check to see if burner is lit).
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   5. Do not watch closely as a watched pot never boils.
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   6. When water and/or salt gets hot enough, it will boil.
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   7. Water is boiling when large bubbles come to the top and it makes a boiling sound (it is not yet boiling when tiny bubbles come up).
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    8. Further heating will only result in evaporation and (heaven forbid) burning water.
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    9. Add salt.
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    10. Always add your salt after the water begins to boil to avoid pitting your cookware.
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    11. Heating the water to a gentle boil improves the final dish.
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    12. Serve hot or at room temperature.
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    13. Freezes well.