At a formal dinner a consomme or light cream soup should always be served unless the courses are very few and rather light, then a bisque or puree is admissible. It should be served from the side table or butler's pantry, in ten-inch soup-plates, a scant ladleful in each, a (able-spoon or soup-spoon being already on the table. Terrapin soup is an exception, as plates for terrapin are about eight inches, and a terrapin-spoon or dessert-spoon may be used. Chowders and oyster soups are often served in these small plates, as they are so rich and thick that a small quantity suffices.

At the informal dinner any of the soups are served from the butler's pantry, or at the home dinner by the hostess from a tureen on the table, a ladleful in each plate. In removing this course, take the tureen first, then the plates. At a luncheon, bouillon or any of the cream soups, bisques, or purees are served in bouillon-cups. They are always served from the

"side." They are placed on the service-plate after the guests are seated, the bouillon or small spoon being already on the table in the place of the table spoon or soup-spoon at the right of the knives. Sherry should be poured after this course, and the bread-sticks or bread-slices replenished.

Celery and the salt-cellar, with spoon, may also be passed if it is used at all.

Crouton Sticks No. 730 (Crouton Sticks), or slightly browned wafers, may accompany this course.

Recipes given in the following section are divided into :

Clear or consomme, a thin soup from beef, chicken, or veal stock.

Cream, a slightly thickened soup from white or chicken stock and cream, or milk and vegetables.

Puree, a thick, smooth soup from stock, milk, or water, and minced meat and vegetables.

Bisque, a thick, smooth soup from stock, milk or water, and fish or shell-fish.

Chowders and thick soups, from stock or water and small pieces of meat, fish, shell-fish, and vegetables.

Garnishings for soups.