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Browned flour is often used for coloring, but does not thicken a soup, as, in browning it, the starchy portion has been destroyed ; and it will not therefore mix, but settles at the bottom. Burned sugar or caramel makes a better coloring, and also adds flavor. With clear soups grated cheese is often served, either Parmesan or any rich cheese being used. Onions give a better flavor if they are fried in a little butter or dripping before using, and many professional cooks fry all soup vegetables lightly. Cabbage and potatoes should be parboiled in a separate water be- fore adding to a soup. In using wine or catchup, add only at the last moment, as boiling dissipates the flavor. Unless a thick vegetable soup is desired, always strain into the tureen. Rice, sago, macaroni, or any cereal may be used as thickening ; the amounts required being found under the different headings. Careful skimming, long boiling, and as careful removing of fat, will secure a broth especially desirable as a food for children and the old, but almost equally so for any age ; while many fragments, otherwise entirely useless, discover themselves as savory and nutritious parts of the day's supply of food. Beef Soup with Vegetables. For this very excellent soup take two quarts of stock prepared beforehand, as already directed. If the stock is a jelly, as will usually be the case in winter, an amount sufficient to fill a quart-measure can be diluted with a pint of water, and will then be rich enough. Add to this one small carrot, a turnip, a small parsnip, and two onions, all chopped fine ; a cupful of chopped cabbage ; two tablespoonfuls of barley or rice ; and either six fresh tomatoes sliced, or a small can of sealed ones. Boil gently at least one hour ; then add one saltspoonful each of pepper, curry-powder, and clove. If the stock has been salted properly, no more will be needed ; but tasting is essential to secure just the right flavors. Boil a few minutes longer, and serve without straining. This is an especially savory and hearty soup, and the combinations of vegetables may be varied indefinitely. A cup of chopped celery is an exceedingly nice addition, or, if this is not to be had, a teaspoonful of celery salt, or a saltspoonful of celery-seed. A lemon may also be sliced thin, and added at the last. Where tomatoes are used, a little sugar is always an improvement ; in this case an even tablespoonful being sufficient. If a thicker broth is desired, one heaped tablespoonful of corn- starch or flour may be first dissolved in a little cold water ; then a cup of the hot broth gradually mixed with it, and the whole added to the soup and boiled for five minutes. Clear or Amber Soup. This soup needs careful attention. It may be made of beef alone, but, if desired very rich for a special dinner, requires the addition of either a chicken or a knuckle of veal. Allow, then, for the best soup, a soup-bone, — the shin of beef being most desirable, — weighing from two to three pounds ; a chicken ; a slice of fat ham ; two onions, each stuck with three cloves ; one small carrot and parsnip ; one stalk of celery ; one tablespoonful of salt ; half a saltspoonful of pepper ; and four quarts of cold water.