In your study of Soup, you wish move to a thorough appreciation of the place that soup occupies in the meal, its chief purposes, and its economic value. All the some kinds of soups are classified and discussed, recipes for devising them, as well as the stocks used in their preparation, obtain the necessary attention. The correct serving of soup is not overlooked; nor are the accompaniments and garnishes so often required to do the soup course of the meal an attractive one. In Meat, Parts 1 and 2, are delineated the various cuts of the some kinds of meat--beef, veal, lamb, mutton, and pork--and the part of the animal from which they are obtained, the way in which to judge a nice piece of meat by its appearance, and what to do with it from the time it is purc