Soup making is an art that is well worth cultivating. The expert soup maker will obtain delicious flavors by adding bits of many kinds of left overs - almost anything that is found in the refrigerator in the way of fruit, vegetables, and pieces of meat. With the coming of the gas stove, many people have given up soup making. These various left overs add much to the flavor of the soup and can be used in a thickened soup which is like the bouillon strained and thickened. The thickening may be flour, arrow-root, cold cereal, sago, tapioca, or rice. Spaghetti, vermicelli, and fancy forms of paste are sometimes served. Vegetables may be cut into dice or fancy shapes and served in the clear soup. A great variety is possible in flavoring and serving soup if one will take the trouble to make it an art.

Soup meat may be served in a soup of the old-fashioned kind, thickened and containing vegetables. In such a soup some fat is left, and the total result is a dish that makes a meal when served with bread.

When the soup is a clear soup, the meat that is left may be used for made over dishes; although some practical housekeepers think that it costs almost as much to make it palatable as to buy fresh meat. Try it in an escalloped dish with plenty of tomato, onion, and some dried herbs for additional flavor.