Farina
Cook it in the same way as cream of wheat.
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SOUPS
There are two classes of soup, (1) those made with meat stock, which is the water in which meat has been cooked, sometimes in combination with other materials for seasoning purposes, and (2) those made without meat stock.
Soups made with meat stock include:
Bouillon, made from lean beef, always served clear; or from clams.
Brown stock, made usually from beef, preferably one-half lean and one-half bone and fat, with seasonings of vegetables, herbs, and spices.
White stock, made from chicken or veal.
Consommé, made from several kinds of meat, seasoned highly with vegetables, herbs, and spices, and always served clear.
Broths or beef tea, made usually from lean mutton, lamb, or beef, and not clarified.
Soups made without meat stock include:
Cream soups, made from vegetable or fish stock with milk or cream and somewhat thickened with flour or corn-starch.
Purées, made from vegetables or fish put through a strainer, often with the addition of milk or cream. They also are thickened with flour or corn-starch and are usually thicker than cream soups. White stock also is sometimes used in purées.
Bisques are made like purees, except that pieces of vegetables, fish, meat, or game are served in them in addition.