The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

from these combinations, both from the variety of flavors, and because, with few exceptions, reheating develops richer flavors in foods. “Our Famous Soups” are some that we have made, at different times, after this plan. Under the head of soups are classed, bouillons or consommés, bisques, purées and chowders; though some of them are not soups in the strictest sense. For instance, a chowder is often made of the consistency of a stew, with a small proportion of liquid, and, as Francatelli says, “a purée is a kind of pulpy maceration of legumes, vegetables, etc., which have been passed through a fine colander,” but both of these are sometimes made with a larger proportion of liquid and served as thick soups. The word “bisque” means rich soup, so in using it we do not say “tomato bisque soup” because the word soup is comprehended in bisque. Bouillons (_boo-yon´_ or _bool-yon´_) or consommés are broths. Suggestions Do not put everything through the colander, (celery and oyster plant, never). Mastication in connection with soups is an aid to their digestion as well as being more satisfying. Use potatoes seldom in any but potato soups; potato water, not at all. The addition of potatoes to an otherwise wholesome soup might convert it into a fermentable combination: as well as to remove it from the dietary of those who cannot use starchy foods. Cook turnips and carrots by themselves and drain before adding to soups. The flavor of turnip in soup is often disagreeable. Utilize the food cutter in preparing vegetables for soups. As a rule, use oyster plant in slices, ¼ in. thick in the largest part and a little thicker toward the end; but if desired fine, grind it before cooking. In this way it retains its characteristic flavor. Often the best way to thicken a soup is to heat the flour in oil or butter (without browning) and add some of the hot soup to it as for gravy, so avoiding a scorched taste. Dried mushrooms washed well, soaked 2 to 4 hours, simmered 5 m., cut fine and added, with