Thin
HIN clear soups, such as consommé and bouillon, which are used as a dinner course, are valuable advance agents of the meal, preparing by their warmth and stimulation for the heavier courses to follow. Soups containing bits of meat and vegetables, and cream soups, are far more nutritious than clear soups, and may be made the basis of a luncheon or supper. The wise housekeeper is able to serve soup at a moment's notice by having soup stock always on hand.