spoiling, it should be heated to boiling point once a day when it is to
be kept for several days.


SERVING SOUP

35. Soup may be correctly served in several different ways, the method
to adopt usually depending on the kind of soup. Thin, clear soups are
generally served in bouillon cups, as shown in Fig. 3, which may be
placed on the table immediately before the family assembles or passed
after the members are seated. Heavier soups may be served at the table
from a soup tureen, or each person's portion may be served before the
family comes to the table. For soups of this kind, the flat soup plate,
like that shown in Fig. 4, is found preferable.

[Illustration: FIG. 3]

The spoon to be served with soup also depends on the kind of soup, but a
larger spoon than a teaspoon is always necessary. When soup is served in
a soup plate, a dessert spoon is used, as will be observed in Fig. 4. A
bouillon spoon is the best kind to use with any thin soup served in
bouillon cups. Such a spoon, as shown in Fig. 3, is about the length of
a teaspoon, but has a round bowl.

36. To increase the attractiveness of soup and at the same time make it
more appetizing and nutritious, various accompaniments and relishes are
served with it. When the accompaniment is in the form of crackers,
croutons, or bread sticks, they may be passed after the soup is served,
or, as shown in Figs. 3 and 4, a few of them may be placed on the
bread-and-butter plate at each person's place. The relishes should be