plates, with a weight on the upper one; slice it thin for luncheon or
supper; or make sandwiches of it; or make a hash for breakfast; or
make it into balls, with the addition of a little wheat flour and an
egg, and serve them fried in fat, or boil in the soup.

An agreeable flavor is sometimes imparted to soup by sticking some
cloves into the meat used for making stock; a few slices of onions
fried very brown in butter are nice; also flour browned by simply
putting it into a saucepan over the fire and stirring it constantly
until it is a dark brown.

Clear soups must be perfectly transparent, and thickened soups about
the consistency of cream. When soups and gravies are kept from day to
day in hot weather, they should be warmed up every day, and put into
fresh-scalded pans or tureens, and placed in a cool cellar. In
temperate weather, every other day may be sufficient.


HERBS AND VEGETABLES USED IN SOUPS.

Of vegetables the principal ones are carrots, tomatoes, asparagus,
green peas, okra, macaroni, green corn, beans, rice, vermicelli,
Scotch barley, pearl barley, wheat flour, mushroom, or mushroom
catsup, parsnips, beetroot, turnips, leeks, garlic, shallots and
onions; sliced onions fried with butter and flour until they are
browned, then rubbed through a sieve, are excellent to heighten the
color and flavor of brown sauces and soups. The herbs usually used in
soups are parsley, common thyme, summer savory, knotted marjoram, and
other seasonings, such as bay-leaves, tarragon, allspice, cinnamon,
nutmeg, cloves, mace, black and white pepper, red pepper, lemon peel