r on
the napkin to catch the shells and scum. Do not squeeze the cloth or
stir the liquid with a spoon to hasten the straining process. If the
cloth is clogged so that the stock does not run through well, carefully
change it in the colander so that the liquid will run down upon a clean
portion. When strained, it may be reheated, seasoned, and served as
clear soup.

_RECIPES._

ASPARAGUS SOUP.--This soup is prepared in every way like the one on
page 276, except that while stock made from veal is used instead of
milk. Green pea soup, celery soup, green corn soup, and green bean soup
may be prepared according to the recipes already given for these soups
by substituting for milk the same quantity of the stock of veal or
chicken.

BARLEY, RICE, SAGO, OR TAPIOCA SOUP.--Any kind of stock may be used
in making these soups, though chicken and mutton stock are generally
considered preferable. Prepare the grains, the sago, or the tapioca, by
steaming or boiling till well cooked, and add to the stock, which should
be at boiling temperature. Season and serve.

CARAMEL FOR COLORING SOUP BROWN.--Melt a half pint of sugar and one
tablespoonful of water in a saucepan over the fire; stir constantly
until it is of a dark brown color; then add a half pint of boiling
water, simmer ten minutes, strain, and put into an air-tight can or
bottle. When needed, mix such a quantity with the soup as will give the
desired degree of color.

JULIENNE SOUP.--Take an equal proportion of carrot, parsnip,
turnip, celery, and string beans, cut into thin pieces of inch lengths,
sufficient to make one pint. Simmer the vegetables gently in a small
quantity of water until tender, but not long enough to destroy their
shape. Heat a quart of clear stock to boiling, add vegetables, salt to
taste, and serve.

Other vegetables, as peas, asparagus, etc. may be used in the season.
Sometimes the vegetables are cut into dice or fancy shapes with a
vegetable cutter. It makes little difference about the shape, so that
the pieces are small and uniform in size. Such vegetables as potatoes,
carrots, or turnips, when used for soups, are easiest cut, after paring
in the usual manner, by taking the vegetable in the left hand, holding
it on the table or board between thumb and finger, and with the right
hand cutting downward in even slices not over one third of an inch wide,
to within a quarter of an inch of the bottom. Turn the vegetable and
repeat the process, cuttin