lumps. A sufficient amount of this thickening material should be used to
make a soup of the consistency of heavy cream.

The starchy foods that are used for thickening include rice, barley,
oatmeal, noodles, tapioca, sago, and macaroni. Many unusual and fancy
forms of macaroni can be secured, or the plain varieties of Italian
pastes may be broken into small pieces and cooked with the soup. When
any of these foods are used, they should be added long enough before the
soup is removed to be cooked thoroughly.

Purees of beans, peas, lentils, potatoes, and other vegetables are
especially desirable for the thickening of soups, for they not only give
consistency, but add nutritive value and flavor as well. Another
excellent thickening may be obtained by beating raw eggs and then adding
them carefully to the soup just before it is to be served. After eggs
have been added for thickening, the soup should not be allowed to boil,
as it is liable to curdle.

34. KEEPING STOCK.--Soup stock, like many other foods, spoils quite
readily. Therefore, in order to keep it for at least a few days, it must
receive proper attention. At all times, the vessel containing stock
should be tightly closed and, especially in warm weather, the stock
should be kept as cold as possible. Stock that is heavy enough to
solidify into a jellylike consistency when it is cold will keep better
than stock that remains liquid. The addition of salt or any spicy
flavoring also helps to keep stock from deteriorating, because these
materials act as preservatives and prevent the action of bacteria that
cause spoiling. Bacteria may be kept from entering soup if, instead of
removing the grease, it is allowed to form in a solid cake over the
top. No matter which of these precautions is taken to prevent stock from