Reference > Food Descriptions > S > Soup > Soups


Soups are wholesome and palatable and should form part of the meal whenever possible. It is a good plan to have some sort of vegetable or meat stock always at hand, as this renders the making of the soup both easy and economical. With milk at hand, cream soups are easily made.


The International Jewish Cook Book (1919).


Print recipe/article only

comments powered by Disqus