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By The Times Picayune Publishing Company

Published 1901

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Having given the recipes for the “Mother Soups, ” which are the bases of all Soups, a word must be said about colorings for Soups. While colorings have been extensively used in New Orleans, the good old Creoles long ago found out that coloring matter, whether in liquid form or in balls or tablets, detracted from the good flavor of the Soup, and that a properly made Soup needed no coloring. The