AUTHOR'S INTRODUCTION
Chapter One
GENERAL INFORMATION
Chapter Two
HOT CONSOMMES
Bouillons and Broths
Chapter Three
CHILLED AND JELLIED CONSOMMES AND SOUPS
Chapter Four
"CHILLED, HOT, AND JELLIED BEER, FRUIT, NUT, AND WINE SOUPS"
Chapter Five
CANNED SOUP COMBINATIONS
"Consommés, Cream Soups, Broths, and Potages"
Chapter Six
CREAM SOUPS
"Vegetable, Poultry, Nut, and Game"
Chapter Seven
BISQUES
Fish Cream Soups?also called Coulis?including Fresh-Water and Salt-Water Fish and Crustaceans
Chapter Eight
CHOWDERS
"Fish, Game, Meat, Poultry, and Vegetable, including Fish Stews considered as soup, and Bouillabaise"
Chapter Nine
MISCELLANEOUS SOUPS
Chapter Ten
BALL GARNISHES FOR SOUPS
Chapter Eleven
CUSTARD GARNISHES FOR SOUPS
Chapter Twelve
DUMPLING GARNISHES FOR SOUPS
Chapter Thirteen
MISCELLANEOUS SOUP GARNISHES
