For Vegetable Soups it is prepared from sago, tapioca, arrowroot, salep, and Irish moss. ... Clear Soups. 2. Opaque or Thickened Soups. ( 1.) Clear Soups. 490. Make a good clear broth by any one of the methods (485, 486, or 487), then add aanbsp;...
|Title||:||The principles and practice of vegetarian cookery. By the author of 'Fruits and farinacea the proper food of man'.|
|Author||:||John Smith (of Malton.)|