Economical value of such soups
Digestibility of soups
Cooking of material for soups
Use of a colander in preparing soups
Quantity of salt required
Flavoring soups
Seasoning of soup
Chinese soup strainer
Whole grains, macaroni, shredded vegetables, etc., for soups
Milk in the preparation of soups
Consistency of soups
Preparation of soups from left-over fragments
Croutons
_Recipes_:
Asparagus soup
Baked bean soup
Bean and corn soup
Bean and hominy soup
Bean and potato soup
Bean and tomato soup
Black bean soup
Black bean soup No. 2
Bran stock
Brown soup
Canned green pea soup
Canned corn soup
Carrot soup
Celery soup
Chestnut soup
Combination soup