A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or material be previously retained frosty water. Clear soups must be immaculately direct, and thickened soups about the consistence of cream. To thicken and offer body to soups and sauces, potato-cement, jolt root, bread-raspings, isinglass, flour and margarine, grain, rice, or oats, in a little water rubbed well together, are used. A touch of foamed meat beat to a squash, with a touch of margarine and flour, and rubbed through a strainer, and gradually intertwined with the soup, will be found a superb development. Right when the soup has every one of the reserves of being too thin or too much slight , the front of the pot should be taken off, and the substance allowed to rise till a segment of the watery parts have vanished; or a bit of the thickening materials, already said, should be incorporated. At whatever point soups and sauces are kept from ordinary in hot atmosphere, they should be warmed up every day, and put into fresh blazed skillet or tureens, and set in a cool storm cellar. In quiet atmosphere, each other day may be satisfactory.