Filleting Fish
Methods of Cooking Fish
Recipes for Fish Sauces and Stuffings
Recipes for Fresh Fish
Recipes for Salt and Smoked Fish
Recipes for Canned Fish
Recipes for Left-Over Fish
Shell Fish--Nature, Varieties, and Use
Oysters and Their Preparation
Clams and Their Preparation
Scallops and Their Preparation
Lobsters and Their Preparation
Crabs and Their Preparation
Shrimp and Their Preparation




SOUP

SOUP AND ITS PLACE IN THE MEAL

VALUE OF SOUP

1. SOUP is a liquid food that is prepared by boiling meat or vegetables,
or both, in water and then seasoning and sometimes thickening the liquid
that is produced. It is usually served as the first course of a dinner,
but it is often included in a light meal, such as luncheon. While some
persons regard the making of soup as difficult, nothing is easier when
one knows just what is required and how to proceed. The purpose of this