Well, then, if a good, clear stock is prepared, all that is necessary to
convert it into


Clear Soup a la Royale

is to prepare a savoury custard with two yolks and either a cup of stock,
diluted "Extract," or milk. Steam in shallow, buttered tin, cut in small
squares, diamonds, &c., and put in tureen along with the boiling stock.


Julienne Soup.

Cut different vegetables--carrot, turnip, celery, &c., in thin strips about
1 inch long, boil in salted water, and add to boiling clear stock.


Spring Vegetable Soup.

Have an assortment of different young vegetables comprising as many distinct
and bright colours as possible--green peas, French beans trimmed and cut
diamond-wise, cauliflower in tiny sprigs, carrots, turnips, cooked beetroot
stamped in fancy shapes or cut in small dice, and leeks, chives, or spring
onions shred finely. Cook the vegetables separately, drain, and add while
hot to boiling clear stock in tureen.


Thick Soups.