latter point of view.

We think these few preliminary observations necessary as we have to
overcome a very strong English prejudice, which is too apt to despise
everything of which the remark can be made--"Ah! but there is very little
nourishment in it." Vegetarian soups, as a rule, and especially the thin
ones, must be regarded as a light and pleasant flavouring which, with a
small piece of white bread enables the most obstinately delicate stomach to
commence a repast that experience has found best adapted to its
requirements.

The basis of all soup is stock, and in making stock we, of course, have to
depend upon vegetables, fruit, or some kind of farinaceous food. To a
certain extent the water in which any kind of vegetable has been boiled may
be regarded as stock, especially water that has boiled roots, such as
potatoes; or grains, such as rice. It will not, however, be necessary to
enter into any general description as to the best method of obtaining
nutriment in a liquid form from vegetables and grain, as directions will be
given in each recipe, but a few words are necessary on the general subject
of flavouring stock. In making ordinary soup we are very much dependent
for flavour, if the soup be good, on the meat, the vegetables acting only
as accessories. In making stock for vegetarian soups we are chiefly
dependent for flavour on the vegetables themselves, and consequently great
care must be taken that these flavourings are properly _blended_. The
great difficulty in giving directions in cookery-books, and in
understanding them when given, is the insuperable one of avoiding vague
expressions. For instance, suppose we read, "Take two onions, one carrot,
one turnip, and one head of celery,"--what does this mean? It will be
found practically that these directions vary considerably according to the
neighbourhood or part of the country in which we live. For instance, so