Keep celery and parsley seed in the store-room for flavouring soup and making parsley sauce. The seed boiled giving the flavour.

Liebig's extract of meat can be flavoured by boiling vegetables, herbs, etc. in water first, and making the soup with this flavoured boiling water. A preparation of vegetables - i.e., of finely shred carrots, turnips, onions, celery, etc. is sold in packets by La Compagnie Francaise d'Alimentatiort for flavouring this soup also, but the vegetables boiled and the water used will be found the better way. As an addition to stock made from bones alone, flavoured with vegetables, Liebig's extract is most useful; a capital and most nutritious tureen of soup being produced from the admixture of a very small quantity of the extract.