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