Brandy Colored

A tablespoonful of burnt sugar dissolved in a little water will make a clear soup the color of brandy or very strong tea. To make this caramel for coloring, burn in a dry saucepan over the fire, stirring constantly until scorched.

Brown

This may be obtained by enriching the soup-stock with a piece of veal or veal bones roasted brown, and using browned flour for thickening. This will give a rich color. The flour may be browned in a dry saucepan over the fire, stirring quickly until a deep shade is obtained.

Green

Bruised spinach, the green leaves of celery, or pounded green peas will give a green color to soup.

Red

Ripe tomatoes; or, lobster coral, will color soup red.

White

Cream may be added, use white vegetables with rice or pearl barley. A teaspoonful of corn starch for thickening does not injure the clearness.

How To Clarify

Soup may be still farther clarified by removing fat from stock and boiling slowly with the whites of one or two eggs, according to the quantity of broth. The egg and the sediment will rise and may be carefully skimmed from the top.