by the proper blending of these that appetizing soups are secured.

CLASSIFICATION OF SOUPS

7. The two general classes of soup already mentioned permit of numerous
methods of classification. For instance, soups are sometimes named from
the principal ingredient or an imitation of it, as the names potato
soup, beef soup, macaroni soup, mock-turtle soup testify. Again, both
stimulating and nutritious soups may be divided into thin and thick
soups, thin soups usually being clear, and thick soups, because of their
nature, cloudy. When the quality of soups is considered, they are placed
in still different classes and are called broth, bisque, consomme,
puree, and so on. Another important classification of soups results from
the nationality of the people who use them. While soups are classified
in other ways, it will be sufficient for all practical purposes if the
housewife understands these three principal classes.

8. CLASSES DENOTING CONSISTENCY.--As has already been pointed out, soups
are of only two kinds when their consistency is thought of, namely,
_clear soups_ and _thick soups._

CLEAR SOUPS are those made from carefully cleared stock, or soup
foundation, and flavored or garnished with a material from which the
soup usually takes its name. There are not many soups of this kind,
_bouillon_ and _consomme_ being the two leading varieties, but in order
to be palatable, they require considerable care in making.

THICK SOUPS are also made from stock, but milk, cream, water, or any
mixture of these may also be used as a basis, and to it may be added for
thickening meat, fish, vegetables, eggs, or grain or some other starchy