oses better than lard. If the stock is to be
kept several days, leave the fat on till ready to use it.

Fresh and cooked meat may be used together, and all remains of poultry or
game, and trimmings of chops and steaks, may be added, mutton being the
only meat which can not as well be used in combination; though even this,
by trimming off all the fat, may also be added. If it is intended to keep
the stock for some days, no vegetables should be added, as vegetable
juices ferment very easily. For clear soups they must be cooked with the
meat; and directions will be given under that head for amounts and
seasonings.

The secret of a savory soup lies in many flavors, none of which are
allowed to predominate; and, minutely as rules for such flavoring may be
given, only careful and frequent _tasting_ will insure success. Every
vegetable, spice, and sweet herb, curry-powders, catchups, sauces, dried
or fresh lemon-peel, can be used; and the simple stock, by the addition of
these various ingredients, becomes the myriad number of soups to be found
in the pages of great cooking manuals like Gouffee's or Francatelli's.

_Brown soups_ are made by frying the meat or game used in them till
thoroughly brown on all sides, and using dark spices or sauces in their
seasoning.

_White soups_ are made with light meats, and often with the addition of
milk or cream.

_Purees_ are merely thick soups strained carefully before serving, and
made usually of some vegetable which thickens in boiling, as beans, pease,
&c, though there are several forms of fish _purees_ in which the
foundation is thickened milk, to which the fish is added, and the whole
then rubbed through a common sieve, if a regular puree-sieve is not to be
had.

Browned flour is often used for coloring, but does not thicken a soup, as,
in browning it, the starchy portion has been destroyed; and it will not
therefore mix, but settles at the bottom. Burned sugar or caramel makes a
better coloring, and also adds flavor. With clear soups grated cheese is
often served, either Parmesan or any rich cheese being used. Onions give a
better flavor if they are fried in a little butter or dripping before
using, and many professional cooks fry all soup vegetables lightly.
Cabbage and potatoes should be parboiled in a separate water before
adding to a soup. In using wine or catchup, add only at the last moment,
as boiling dissipates the flavor. Unless a thick vegetable soup is
desired, alwa