58.—How are soups clarified?
59.—What is caramel, and how is it made?
60.—How should thickening for soups be prepared and used?
61.—What are some of the additions to soup?
62.—What are croutons and how are they made and served?
63.—How are noodles made?
64.—How are dumplings made?
65.—How are force meat balls made?
TRANSCRIBER’S NOTE: