18.—How long will stock keep?
19.—Should vegetables be cooked with meat in making stock? Why not?
20.—How many classes of soups are there?
21.—What are they?
22.—What flavors should predominate in soup?
23.—What kinds of spices should be added to soup?
24.—Does the same rule that governs the flavor hold good in regard to the color of soups?
25.—When and how should the grease be removed from soup?
26.—What is plain soup?
27.—What effect on a plain soup has the addition of grain or grain products?