SOUPS
Cream soups are seasonable at any time, using any vegetable in its season. Canned goods may be used when the fresh article is not obtainable.
Vegetables that are too tough and old to cook in any other way may be used in soups to advantage. If it can be afforded, a teaspoonful of whipped cream may be dropped into each plate, and will be found very delicious.
By a puree is meant a thick soup; it differs but little from cream soup, being perhaps a trifle thicker. If properly made, cream soups and purees are dainty, delicious, and nourishing.
Fruit soups are in favor during hot weather, for dinners and luncheons; they are very easily made, and are wholesome and refreshing. Any desired fruit juice may be thickened with corn starch, sago, or arrowroot, and served with or without fruit.
Fruit soup should always be served cold, in glass sherbet cups, with a layer of chipped ice on top.