CONTENTS.

Remarks on Soups,[7]
Artichoke Soup,[12]
Asparagus Soup,[12]
Barley Soup,[12]
Beans, Puree of,[33]
Beef Stock,[9]
Beef Tea,[13]
Bouille-Abaisse,[15]
Cauliflower Soup,[16]
Celery, Cream of,[20]
Chestnut Soup,[16]
Chicken Broth,[17]
Chicken Soup,[17]
Chicken Soup, no. 2,[18]
Clam Broth,[18]
Clam Chowder,[19]
Clam, Puree of,[33]
Consomme,[20]
Consomme Colbert,[20]
Crab, Bisque of,[13]
Cream Soup,[21]
Croutons for Soup,[11]
Fish Chowder,[22]
German Soup,[23]
Giblet Soup,[23]
Glaze for Soup,[11]
Green Turtle Soup,[23]
Gumbo Soup,[26]
Julienne Soup,[26]
Lentil Soup,[27]
Liebig's Soup,[27]
Lobster, Bisque of,[14]
Macaroni Soup,[27]
Marrow Dumplings,[11]
Mock Turtle Soup,[28]
Mulligatawny Soup,[29]
Mutton Broth,[29]
Onion Soup,[30]
Oxtail Soup,[30]
Oyster Soup,[31]
Pea Soup,[31]
Pea Soup, Economical,[32]
Potato Soup,[33]
Rabbit Soup,[34]
Rice, Cream of,[21]
Scotch Broth,[35]
Soup Stock,[8]
Sorrel Soup,[35]
Spring Soup,[36]
Tomato Soup,[36]
Turkey Soup,[37]
Veal Stock,[10]
Vegetable Soup,[37]
Vermicelli Soup,[37]

REMARKS ON SOUPS.

Soups, like salads, present an excellent opportunity for the cook to display good taste and judgment.

The great difficulty lies in selecting the most appropriate soup for each particular occasion; it would be well to first select your bill of fare, after which decide upon the soup.

The season, and force of circumstances, may compel you to decide upon a heavy fish, such as salmon, trout, or other oleaginous fishes, and heavy joints and entrées.

Under these circumstances it must necessarily follow that a light soup should begin the dinner, and vice versa; for large parties, one light and one heavy soup is always in order.