Parsley, or
the green leaves of celery put in soup, will serve instead of spinach.

Pound a large handful of spinach in a mortar, then tie it in a cloth,
and wring out all the juice; put this in the soup you wish to color
green five minutes before taking it up.

Mock turtle, and sometimes veal and lamb soups, should be this color.

Okras gives a green color to soup.

To color soup red, skin six red tomatoes, squeeze out the seeds, and
put them into the soup with the other vegetables--or take the juice
only, as directed for spinach.

For white soups, which are of veal, lamb or chicken, none but white
vegetables are used; rice, pearl barley, vermicelli, or macaroni, for
thickening.

Grated carrot gives a fine amber color to soup; it must be put in as
soon as the soup is free from scum.

Hotel and private-house stock is quite different.

Hotels use meat in such large quantities that there is always more or
less trimmings and bones of meat to add to fresh meats; that makes
very strong stock, which they use in most all soups and gravies and
other made dishes.

The meat from which soup has been made is good to serve cold thus:
Take out all the bones, season with pepper and salt, and catsup, if
liked, then chop it small, tie it in a cloth, and lay it between two
plates, with a weight on the upper one; slice it thin for luncheon or
supper; or make sandwiches of it; or make a hash for breakfast; or
make it into balls, with the addition of a little wheat flour and an
egg, and serve them fried in fat, or boil in the soup.

An agreeable flavor is sometimes imparted to soup by sticking some
cloves into the meat used for making stock; a few slices of onions
fried very brown in butter are nice; also flour browned by simply
putting it into a saucepan over the fire and stirring it constantly
until it is a dark brown.

Clear soups must be perfectly transparent, and thickened soups about
the consistency of cream. When soups and gravies are kept from day to
day in hot weather, they should be warmed up every day, and put into
fresh-scalded pans or tureens, and placed in a cool cellar. In
temperate weather, every other day may be sufficient.

HERBS AND VEGETABLES USED IN SOUPS.

Of vegetables the principal ones are carrots, tomatoes, asparagus,
green peas, okra, macaroni, green corn, beans, rice, vermicelli,
Scotch barley, pearl barley, wheat flour, mushroom, or mushroom
catsup, parsnips, beetroot, turnips, leeks, garlic,