As cream soups are a means of utilizing whatever vegetables are left over from a previous meal, or day, so many a soup made from stock furnishes an opportunity to use up the "odds and ends" of meat and bone that accumulate from day to day. Indeed, if we are to get all the nutriment possible from our various food supplies, it is absolutely necessary to take a part of our food in the form of soup.

Now, by this we do not wish to imply that the stock pot, or the soup kettle, should be steaming over the fire all the time. Except on some of the hottest summer days, the various odds and ends may be kept on hand for several days, until a sufficient amount is collected, then they may be cooked at once, and the liquor strained and set aside. On no account keep the kettle over the fire day after day. Soups in perfection cannot be drawn from such a source.