Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

[Use of a colander in preparing soups]

[Quantity of salt required]

[Flavoring soups]

[Seasoning of soup]

[Chinese soup straine]r

[Whole grains, macaroni, shredded vegetables, etc., for soups]

[Milk in the preparation of soups]

[Consistency of soups]

[Preparation of soups from left-over fragments]

[Croutons]