Extracting the juice
Temperature of the water to be used
Correct proportion of water
Time required for cooking
Straining the stock
To remove the fat
Simple Stock or broth
Compound stock or double broth
To clarify soup stock
_Recipes_:
Asparagus soup
Barley
rice
sago
or tapioca soup
Caramel for coloring soup brown
Julienne soup
Tomato soup
White soup
Vermicelli or macaroni soup
Puree with chicken
Tapioca cream soup
Table Topics.

FOOD FOR THE SICK
Need of care in the preparation of food for the sick
What constitutes proper food for the sick
Knowledge of dietetics an important factor in the education of
every woman
No special dishes for all cases