Of course, the brightest and cleanest of kettles should be used. I once saw this transparent soup served in Paris, without color, but made quite thick with tapioca. It looked very clear, and was exceedingly nice.
This soup may be made in one day. After it is strained, add the eggs and proceed as in receipt. However, if it is to be served at a company dinner, it is more convenient to make it the day before.
TO MAKE CARAMEL, OR BURNED SUGAR, FOR COLORING BROTH.
The appearance of broth is improved by being of a rich amber color. The most innocent coloring substance, which does not impair the flavor of the broth, is caramel, prepared as follows:
Put into a porcelain saucepan, say half a pound of sugar, and a table-spoonful of water. Stir it constantly over the fire until it has a bright, dark-brown color, being very careful not to let it burn or blacken. Then add a tea-cupful of water and a little salt; let it boil a few moments longer; cool and strain it. Put it away in a close-corked bottle, and it is always ready for coloring soups.
I have before recommended the making of soup the day before it is served, as this is the best means of having it entirely free from fat and settlings. Just before it is served, it may be thickened with corn starch, sago, tapioca, pearl barley, rice, etc. If a thickening of flour is used, let it be a _roux_, mixed according to directions, page 51. However, a rich stock jelly needs no thickening.
ADDITIONS TO BEEF STOCK, TO FORM OTHER KINDS OF SOUP.
It is well, just before the beef soup is sent to table, to drop into the tureen poached eggs, which have been cooked in salted water, and neatly trimmed. There may be an egg for each person at table. This is a favorite soup in Havana. Or, Put into the tureen, just before the soup is sent to table, slices of lemon--one slice for each plate. Or,
Yolks of hard-boiled eggs, one for each person. Or,
Put into the tureen _croûtons_ or dice of bread, say three-quarters of an inch square, fried in a little butter. When frying, or rather _sautéing_, turn them, that all sides may be browned. They may be prepared several hours, if more convenient, before dinner; then left near the fire, to become crisp and dry. This makes a very good soup, and is also an excellent means of using dry bread. It is a favorite French soup, called _potage aux croûtons_. Or,
