The simplest and by far the most economical method of using caramel is to buy it ready-made.

It is sold by all grocers under the name of Parisian Essence.
A small bottle, costing about eightpence, will last a year, and saves an infinite loss of time, trouble, and temper.
By far the most economical soups are the thick, where all the ingredients can be rubbed through a wire sieve.

Thick soups can be divided into two classes--ordinary brown soup, and white soup.

The ordinary brown is the most economical, as in white soups milk is essential, and if the soup is wished to be very good it is necessary to add a little cream.
Soups owe their thickness to two processes.

We can thicken the soup by adding flour of various kinds, such as ordinary flour, corn-flour, &c., and soup can also be thickened by having some of the ingredients of which it is composed rubbed through a sieve.