Remarks On Soups Recipe

Soups, like salads, present an excellent opportunity for the cook to

display good taste and judgment.

The great difficulty lies in selecting the most appropriate soup for

each particular occasion; it would be well to first select your bill of

fare, after which decide upon the soup.

The season, and force of circumstances, may compel you to decide upon a

heavy fish, such as salmon, trout, or other oleaginous fishes, and heavy

joints and entrees.

Under these circumstances it must necessarily follow that a light soup

should begin the dinner, and _vice versa_; for large parties, one light

and one heavy soup is always in order.

There is as much art in arranging a bill of fare and harmonizing the

peculiarities of the various dishes, as there is in preparing the colors

for a painting; the soup represents the pivot upon which harmony

depends.

Soups may be divided into four classes: clear, thick, purees or bisques,

and chowders. A puree is made by rubbing the cooked ingredients through

a fine sieve; an ordinary thick soup is made by adding various

thickening ingredients to the soup stock; clear soups are, properly

speaking, the juices of meats, served in a convenient and appetizing

form.

Chowders are quite distinct from the foregoing, being compounds of an

infinite variety of fish, flesh, fowl, or vegetables, in proportions to

suit the fluctuating ideas of the cook; the object sought is to prepare

a thick, highly seasoned compound, without reducing the ingredients to

the consistency of a puree.

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