27. The flavorings used most for soup include cloves, peppercorns, red,
black, and white pepper, paprika, bay leaf, sage, marjoram, thyme,
summer savory, tarragon, celery seed, fennel, mint, and rosemary. While
all of these are not absolutely necessary, the majority of them may well
be kept on the pantry shelf. In addition, a bottle of Worcestershire
sauce should be kept on hand. Celery and parsley, which are also much
used for flavoring, can usually be purchased fresh, but as they are
scarce at times it is advisable to dry some of the leaves during the
season when they can be secured, so as to have a supply when they are
not in the market. A small amount of lemon peel often improves soup, so
some of this should be kept in store. Another group of vegetables that
lend themselves admirably to soup flavoring includes leeks, shallots,
chives, garlic, and onions, all of which belong to the same family. They
must be used judiciously, however, as a strong flavor of any of them is
offensive to most persons.

28. As many of the flavorings used for soup lose their strength when
they are exposed to the air, every effort should be made to keep them in
good condition. Many of them can be kept an indefinite length of time if
they are placed in tightly closed metal boxes or glass jars. Flavorings
and spices bought from the grocer or the druggist in paper packages
should be transferred to, and enclosed in, a receptacle that will not
allow them to deteriorate. If proper attention is given to these
materials, the supply will not have to be replenished often; likewise,
the cost of a sufficient number to produce the proper flavorings will be
very slight.

29. In the use of any of the flavorings mentioned or the strongly
flavored vegetables, care should be taken not to allow any one
particular flavor to predominate. Each should be used in such quantity