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To Make Soup From Stock

Put on as much stock as required; remove all sediment; add water, vegetables and seasoning to suit the taste. Prepare the vegetables, cutting them fine, boil until well done, then strain through a sieve and serve at once.

In making white soups nothing but white vegetables should be used. For thickening use pearl barley, macaroni, rice, etc. For flavoring soups, use bay leaves, thyme, celery, parsley, sweet marjoram, mint, sage, onions, cloves, and mace. As to seasoning soup, no particular rule can be given, as the soup-maker must be a good taster, and exercise judgment. Catsups and sauces are a great addition to soups. Spicing should always be used sparingly.