48.—How can a good save-all soup be made?
49.—How does an oyster soup differ from an oyster stew?
50.—How are oysters stewed?
51.—What are potages, purees and consommes?
52.—What is the distinction between them and ordinary soups?
53.—How should soup or stock be scalded?
54.—When is the proper time for adding flavorings and spices to soups?
55.—How should vegetables be added?
56.—How should vegetables for soups be browned?
57.—What different vegetables, herbs and spices are adapted to different soups?