puree should be nearly as smooth as thick cream and of the same
consistency.

10. CLASSES TYPICAL OF PARTICULAR COUNTRIES.--Certain kinds of soup have
been made so universally by the people of various countries that they
have come to be regarded as national dishes and are always thought of as
typical of the particular people by whom they are used. Among the best
known of these soups are _Borsch,_ a soup much used by the Russian
people and made from beets, leeks, and sour cream; _Daikan,_ a Japanese
soup in which radishes are the principal ingredient; _Kouskous,_ a soup
favored by the people of Abyssinia and made from vegetables; _Krishara_,
a rice soup that finds much favor in India; _Lebaba,_ an Egyptian soup
whose chief ingredients are honey, butter, and raisin water; _Minestra,_
an Italian soup in which vegetables are combined; _Mulligatawny,_ an
Indian rice soup that is flavored with curry; _Potroka,_ another kind of
Russian soup, having giblets for its foundation; _Soljinka,_ an entirely
different variety of Russian soup, being made from fish and onions; and
_Tarhonya,_ a Hungarian soup containing noodles.

* * * * *


STOCK FOR SOUP

USES AND VARIETIES OF STOCK

11. MEANING AND USE OF STOCK.--In order that soup-making processes may
be readily grasped by the housewife, she should be thoroughly familiar
with what is meant by _stock,_ which forms the foundation of many soups.
In looking into the derivation of this term, it will be found that the