Here’s a tip for preparing soups in a hundred-year-old magazine:
Soup Seasoning and a Tea Ball
In adding peppercorns and other whole flavorings to soups that are not to be strained, place them in a tea ball and drop the tea ball into the soup. It may be removed before the soup is served and the seasonings with it. All of the desired flavor is thus obtained without the chance of anyone getting a mouthful of hot pepper.
Good Housekeeping (September 1917)