dice, break over them one whole egg, stir until each block is covered with the egg, drop them on top of the boiling stock, boil for a minute and serve. This is an excellent soup for the children when they come home, tired and hungry, from school. It is far better than bread and jam; it rests and stimulates, without flagging the appetite.
To Color Soups.
A fine amber color is obtained by adding finely-grated carrot to the clear stock when it is quite free from scum.
Red is obtained by using red skinned tomatoes from which the skin and seeds have been strained out.
Only white vegetables should be used in white soups, as chicken.
Spinach leaves pounded in a mortar, and the juice expressed, and added to the soups, will give a green color.
Black beans make an excellent brown soup. The same color can be gotten by adding burnt sugar or browned flour to clear stock.
Velvet Soup.
One quart of any kind of good white stock, one-half cup cream, season to taste and pour boiling hot on the beaten yolks of four eggs, diluted with one-half cup cream, Reheat and serve at once in bouillon cups.
To Make Clear Soup, Bouillon and Chowder.
A real consomme is a perfectly clear dinner soup, to
