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 are limited to those made of ingredients which are readily available. Nor will I write of oysters, shrimp, lobsters, or mussels, as their importation is not allowed; but even it were, these ingredients should not be used so as not to upset the delicate balance of trade.

For each soup I have provided single recipe for both meat and vegetables bases. This has the benefit of saving space, as the task of combining soups and sauces in a single book was admittedly difficult. Contemporary cuisine is becoming more varied. If our grandmothers—or, rather, their chefs and cooks—knew of a couple dozen good recipes, today a host must know hundreds, along with modern principles of nutrition, diet, caloric intake, etc.

I did not organize the soups and sauces into categories (meat, fish, vegetable, etc.), but rather ordered the recipes based on similar characteristics. Housewives will have no difficulty in quickly finding a recipe to suit their needs. I have attempted to provide at least one soup for every known type or occasion. I do not provide exact measurements, as soup portions vary greatly. Generally, a quart of cooked soup—or about half a bowl—is a sufficient serving; amateurs or very hungry persons may eat two full bowls. It is the housewife's duty to know her household's tastes and appetites; I can only provide guidance to taste.