Soup and Soup Making

by Emma P. Ewing

CLASSIFICATION OF SOUPS.

After the stock has been properly made there is comparatively little trouble attending the preparation of any kind of soup desired; and it may be proceeded with at once, by the addition of spices, vegetables and other articles, or may be postponed till another day, and for another occasion.

The variety of soups is illimitable and can be increased almost indefinitely, as it requires but a new combination of materials to entitle a soup to a distinctive name, and as grotesque a one as its originator may choose to bestow upon it.

All soups, however, can be classified and arranged under five heads, viz.:

1. Plain soup.
2. Clear soup.
3. Vegetable soup.
4. White soup.
5. Mixed soup.

To one or the other of these divisions everything in the nature of soup belongs; and a little intelligent thought will enable the cook to select the materials adapted to, and appropriate for use in each division.