Lenten Soups

The Creoles excel in the preparation of Soups without Meat, or Fast-Day Soups, as they are called. The ingenuity of the cooks from generation to generation has been taxed in the preparation of these Soups, which are in great vogue during Lenten season. But many of them, such as Cream of Asparagus Soup and Cream of Celery Soup, have entered into the daily life of the city, and, like the famous Creole Gumbos, are held as dainty and elegant introductions to the most distinguished feasts.

The nutritive value of the Soups without Meat cannot be overestimated, especially those made with Red or White Beans, Lentils, Corn and other Vegetables, whose health-giving properties are beyond dispute. To the poor especially they are recommended, not only on the score of economy, but of health as well.