The old-fashioned idea that uncooked meat must form the basis of all soups is an exploded one. Many delicious vegetable soups may be made without any meat, and the bones, scraps and ragged ends of yesterday's roast should always be saved for the soup pot, as they make quite as good soup, if properly combined with vegetables and seasoning, as the raw "soup-meat" which used to be considered necessary. So, we see that soups may be quite inexpensive, and, being nourishing and easily absorbed, make a valuable addition to a dinner. Soup should, however, be served in small portions, lest the stomach be overloaded with it and filled with gases; and as everything we eat should be masticated to some extent, soup stocks, croutons or toast, should be served with it.

In making soup, always put cold water on the ingredients and simmer long and very slowly, to draw out the juices. It is better, too, to make it the day before it is needed, or a least to prepare the stock; let it cool, and take all the grease or fat from the top.

Much depends on the seasoning of soup. Onions, carrots, tomatoes, some herbs are nearly always good. Celery is useful, and it is a good plan to save all the tops of the celery used, dry them on the plate warmer or in the oven, and keep in a glass jar, ready for use.