passed while the soup is being eaten. Plain whipped cream or whipped
cream into which a little mashed pimiento has been stirred adds much to
the flavor and appearance of soup when served on the top of any hot or
cold variety. Then, too, many soups, especially vegetable soups, are
improved in flavor by the addition of a spoonful of grated cheese, which
should be sprinkled into the dish at the time of serving. For this
purpose, a hard, dry cheese, such as Parmesan, which can often be
purchased already grated in bottles, is the most satisfactory.

[Illustration: FIG. 4]

37. In summer, clear soups are sometimes served cold, as cold soups are
found more desirable for warm weather than hot ones. However, when a
soup is intended to be hot, it should be hot when it is ready to be
eaten, and every effort should be made to have it in this condition if
an appetizing soup is desired. This can be accomplished if the soup is
thoroughly heated before it is removed from the stove and the dishes in
which it is to be served are warmed before the soup is put into them.

* * * * *


RECIPES FOR SOUP AND SOUP ACCOMPANIMENTS

NECESSITY FOR CAREFUL WORK

38. So that the housewife may put into practice the knowledge she has
gained about soup making, there are here given recipes for various kinds
of soup. As will be observed, these recipes are classified according to
the consistency and nature of the soups, all those of one class being