This section is from "Every Woman's Encyclopaedia". Also available from Amazon: Every Woman's Encyclopaedia.
Garnish | |
Clear soup a la jardiniere | Half a teacupful each of cooked peas, small balls of carrot, turnip, and cucumber to a quart of soup. Also shreds of lettuce, tarragon and chervil. |
Clear soup with macaroni | A breakfastcupful of cooked macaroni, cut in half-inch lengths, and two tablespoonfuls of grated Parmesan cheese. |
Clear soup with vermicelli | A teacupful of cooked vermicelli and two table-spoonfuls of cheese. |
Clear soup with rice | Two tablespoonfuls of boiled Carolina rice. |
 
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