SPECIALTIES AND SOUPS. 77 



ments used* which is a mutter of training and judgment. For meat 

 soups the best packers follow the practice of holding (he cans in stock 

 for some weeks in order that they may improve on standing. A good 

 soup requires much work in its proper preparation, much more than 

 is given in the canning of fruits or vegetables. Many soups are made 

 according to formula, and while of good material, are not distinctive. 

 A list of soups includes the following: Beef, bouillon, celery, ox- 

 tail, mock turtle, veal, chicken, chicken gumbo, consomme, green 

 turtle, clam broth, clam chowder, mutton broth, tomato, tomato-okra, 

 vegetable, pea, asparagus, mulligatawny, vermicelli, and Julienne. 



ADDITIONAL COPIES of this publication 

 *- may be procured from the SUPERINTEND- 

 ENT OF DOCUMENTS, Government Printing 

 Office, Washington, D. C., at 10 cents per copy 



