The new practical housekeeping

while the latter with only a few additional dishes makes a very sat^ isfactory and easily prepared dinner. Thick soups require more seasoning than thin ones and if wanted very delicate maybe strained and should be about the consistency of cream while clear soups should be perfectly transparent. For all soups sl pinch of sugar should always be added. The variety of soups is without limit, and by adding "here a little and there a little" one can produce a new and distinctive variety whenever wished ; but the usual distinction given them is seven divisions ; Clear, Fruit, Mixed, Plain, Thick, Vegetable and White Soups, and we give variety of the different kinds. Fruit Soups are made of any of the berries or larger fruits and are very delicious, served hot in winter or cold (iced) in summer ; they are very easily prepared, and when made of the highly colored raspberry or strawberry and served, with a spoonful of whipped cream in each dish, they make an attractive, appetizing and elegant first course. Seasoning Soups. — White Soups, mace, aromatic seeds, white pepper, cream, curry-powder, onion, potato, white turnip, celery, parsnip, salsify, rice, macaroni, etc., give the best desired results. In general soup many herbs, either fresh or dried, are used as seasoning, also different spices such as bay leaves, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, cloves, black pepper, essence of anchovy, lemon peel and juice, and orange juice, are all used. The latter imparts a finer flavor than the lemon, and the acid is much milder. Mushroom Catsup, Harvey's Sauce, Chili Sauce, and seasoning of different catsups and sauces may be combined in various proportions in an almost endless variety. Then there is cress-seed, parsley, common, lemon and orange thyme, knotted marjoram, sage, mint, winter savory and celery, or celeryseed poundea. The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable, and when used as a substitute, its flavor should be corrected by the addition of a pinch of sugar. Delicate flavors, such as aromatic spices, any fruit ex* tracts, orange and lemon juice, etc., should be added just before serving, as their flavors are evaporated by the heat, and some only put them in the tureen or individual dishes and pour the soup over them. Bay leaf is among soups and meats what vanilla is among sweets. Skillfully used it gives that flavor of French cookery that is recognized as something different from the ordinary home-made article, even by those who cannot tell wherein the difference consists. Of course there are manv others, just as there are other flavors for ice-cream besides vanilla. One large bay leaf will flavor two gallons of soup, and only a small piece is wanted in a soup for a family dinner. Poached eggs are a nice addition to some soups, roach them just before using, or drop them into the boiling soup. To shape them nicely, break one in a but-