SAGO SOUP
Add one cupful of cooked sago to six cupfuls of stock.
SPAGHETTI SOUP
To six cupfuls of stock add one cupful of cooked spaghetti cut into half-inch pieces.
RICE SOUP
Add one cupful of cooked rice to six cupfuls of stock. Season with curry powder.
CLEAR TOMATO SOUP
Rub tomatoes, either fresh or canned, through a sieve that will keep back the seeds. Add a cupful of pulp to six cupfuls of stock, boil up once and serve.
PEA SOUP
Use one cupful of cooked peas, either fresh or canned. Add to six cupfuls of stock. The peas may be rubbed through a sieve if the pulp only is preferred.
CELERY SOUP
One cupful of celery, cut fine, is cooked until tender in six cupfuls of stock. The roots, tops, and tough, unsightly parts of celery may be used for this soup.
