SOUPS Value of soup as an article of diet Superiority of soups made from grain and legumes Economical value of such soups Digestibility of soups Cooking of material for soups Use of a colander in preparing soups Quantity of salt required Flavoring soups Seasoning of soup Chinese soup strainer Whole grains, macaroni, shredded vegetables, etc., for soups Milk in the preparation of soups Consistency of soups Preparation of soups from left-over fragments Croutons _Recipes_: Asparagus soup Baked bean soup Bean and corn soup Bean and hominy soup Bean and potato soup Bean and tomato soup Black bean soup Black bean soup No. 2 Bran stock Brown soup Canned green pea soup Canned corn soup Carrot soup Celery soup Chestnut soup Combination soup Combination soup No. 2 Another Another Cream pea soup Cream barley soup Green corn soup Green pea soup Green bean soup Kornlet soup Kornlet and tomato soup Lentil soup Lentil and parsnip soup Lima bean soup Macaroni soup Oatmeal soup Parsnip soup Parsnip soup No. 2 Pea and tomato soup Plain rice soup Potato and rice soup Potato soup Potato and vermicelli soup Sago and potato soup Scotch broth Split pea soup Sweet potato soup Swiss potato soup Swiss lentil soup Tomato and macaroni soup Tomato cream soup Tomato and okra soup Tomato soup with vermicelli Vegetable oyster soup Vegetable soup Vegetable soup No. 2 Vegetable soup No. 3 Vegetable soup No. 4 Velvet Soup Vermicelli soup No. 2 White celery soup Table topics.