The cookery-books contain multitudes of recipes for making soups. We need not repeat them. In general, a cook who has the sentiment of his art will rarely follow precisely any recipe given in a book; he will content himself with seeking ideas in books and carry them out according to his skill and feeling. Practice, experience, and work under good masters make the best cook. In Paris the women cooks often take lessons in the kitchens of the great clubs.

The life and soul of household cookery, the basis of a good, plain dinner, and of a host of stews, sauces,purees, etc., is beef bouillon.

The first thing to learn to make is the pot-au-feu.

The result of the pot-au-feu must be savory, clear, and free from grease.

The operations of skimming and straining through a sieve are most important.

In winter, bouillon may be kept for three days. In summer it must be made fresh every morning.

Directions for composing and manipulating the pot-au-feu and various bouillons and consommes will be found in "The Unrivalled Cook-Book" (Harper & Brothers), and in Mrs. Henderson's "Practical Cooking" (Harper & Brothers). In the same works will be found many hints for preparing soups, to which I beg to add the following simple soups, which are excellent if made with good materials and cooked with care.

Velvet Soup

Cook some tapioca in good stock or bouillon, being careful not to make the liquid too thick. When ready place the yolks of eggs in the soup-tureen, one yolk for two persons. Then pour over them the tapioca, stirring the whole so that it may become thoroughly mixed and uniformly creamy. A grain of nutmeg improves this soup.

Velvet Soup Maigre

This soup can be made without meat. Cook the tapioca in water, with a little pepper and salt. Put into the tureen a lump of butter and the yolks of eggs - two for three persons. Then pour over them the boiling tapioca. Stir up and serve.

I recommend to amateurs a shell-fish soup which I learned to make at Naples. The presence of garlic in its composition need alarm only the squeamish. Garlic is a noble flavor.