material. Soups of this kind are often made too thick, and as such soups
are not appetizing, care must be taken to have them just right in
consistency.

9. CLASSES DENOTING QUALITY.--When attention is given to the quality of
soup, this food divides itself into several varieties, namely, _broth,
cream soup, bisque, chowder,_ and _puree._

BROTHS have for their foundation a clear stock. They are sometimes a
thin soup, but other times they are made quite thick with vegetables,
rice, barley, or other material, when they are served as a substantial
part of a meal.

CREAM SOUPS are highly nutritious and are of great variety. They have
for their foundation a thin cream sauce, but to this are always added
vegetables, meat, fish, or grains.

BISQUES are thick, rich soups made from game, fish, or shell fish,
particularly crabs, shrimp, etc. Occasionally, vegetables are used in
soup of this kind.

CHOWDERS are soups that have sea food for their basis. Vegetables and
crackers are generally added for thickening and to impart flavor.

PUREES are soups made thick partly or entirely by the addition of some
material obtained by boiling an article of food and then straining it to
form a pulp. When vegetables containing starch, such as beans, peas,
lentils, and potatoes, are used for this purpose, it is unnecessary to
thicken the soup with any additional starch; but when meat, fish, or
watery vegetables are used, other thickening is required. To be right, a