The better soups are ready made with a blending of galore flavors. Don't be afraid of experimenting with them. Wherever you do one mistake you wish be amazed to find the number of booming varieties you can produce. If you like a spicy flavor, try two or three cloves, or allspice, or bay leaves. All soups are improved by a dash of onion, unless it is the white soups, or purees from chicken, veal, fish, etc. In these celery may be used.

In nothing so well as soups can a domestic be economical of the odds and ends of food left from meals. One of the better cooks was in the habit of saving everything, and proclaimed one day, once her soup was especially praised, that it contained the crumbs of cake from her cake box!

Creamed onions left from a di