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A D D LlA 1 I t I c 1 0 VEGETABLE SOUPS There are arc many ways of preparing vegetables thoy they ma may be bo cooked with fats and with milk thereby gaining in 3 food Yal value c or the they may bo be baI baked cd but 67 perhaps the best way of all from the point of nutrition is to make them into UN G n i soup Vegetable soup is not only appetizing appe appo A but it is n nutritious an and nutrition 6 ra rais is ono one of the tho things s tho the good housekeeper housekeeper house house- keeper always remembers rs when she is iss s selecting foods that have escaped the war time advance THE TIlE TELEGRAM today presents its hous housekeeper readers renders with some of Uncle I Sams Sam's choicest recipes s for vegetable soup sOUp o and hear bear ear in iii mind he has had them bem made with a view to reducing the time cost of living By MISS lISS MARIA IARIA PARLOA Food expert of the department of agriculture 2 every vegetable grown may be employed in the preparation of soups either cither as the foundation for the s soup up or as a garnish to auy any kind of meat stock A few types of vegetable soups aro are here given gl Moat Meat meat broth or beef extra extract t may be bo nd added cd to any of them if jf additional flavor is desired but a as thc they r stand they thor arc are very vcr satisfactory soups MIXED VEGETABLE SOUP o quarts water oue quart shredded cabbage one pint sliced potato one half pint minced carrot one half pint minced turnip one half pint minced onion one look leek two tomatoes two tablespoons minced celery two tablespoons green popper two tablespoons butter or drippings three teaspoons salt one half teaspoon pepper Have the tIle water rater boiling hard in a ste stepan pan and a add d all the vegetables except the potatoes and tomatoes Boil Doil rapidly for ton ten minutes thou then draw draw back where it will boil gently for ono one hour Lour At the end of this this time add the thc other in ingredients r iI i- i I cook and OI one O hour longer Have the the- thc er cover partially off t the IC stew pan dunn during the entire cooking This fills soup may mar be bc varied by using different kinds 0 of I POTATO SOUP EI Eight ht medium sized potatoes one half pint lint chopped celery four tablespoons minced onion one tablespoon butter one tablespoon flour one and one half teaspoons 5 salt tl half haU teaspoon popper one teaspoon minced chervil or parsley one quart guart milk milk- Pare Par tho potatoes put in a s tu with the tho celery and onion onion Cover with boiling water and put over o a hot fire firc Cook thirty minutes counting from the he time the pan is is put over the tho fire Reserve c half a cupful ot of tho the milk cold and put the Iho balance to heat in the double boiler Mix ix the flour with tho the cold eold milk and It stir r into inlo the boiling milk When the time potatoes etc have be been beu u cooking thirty minutes pour off the water having it to us use uso o la later Cf Mash Iash and beat the vegetables until light and fine finc then gradually beat in the water in which they were ero boiled rub through the pureo puree sieve ie an and then put back on the time fire Add tho the silt salt and popper pepper Beat with an Hn egg g whisk for three minutes then gradually beat in in hi the boiling milk Add Acid 11 the thc butter and minced herbs and serve at once GREEN PEA SOUP One quart sheU shelled d peas three pints water one quart milk ono one onion two tablespoons butter gutter one oue tablespoon flour three level teaspoons salt one half teaspoon pepper Put the tho peas 1 cas in a with tho ho boiling water and onion and nud cook until tender which will be ab about half an au hour Pour off the water sa saving for use later Mash rash th the peas fine fino then a add d water in which the they were boiled and rub ruh through a puree sieve Hie Return to tho the saucepan add flour and an and butter beaten heaten together and the salt and pepper Now gra gradually add the milk which which must must be boiling hot Beat well and cook ten minutes frequently CREAM OF BEAN SOUP Make as above aboe but n add d only enough of the tho water in which the beans were cooked to make mako tho the mixture like liko thin mush musli Have this vcr very hot an and add boiling hot milk to make malo it like thick cream about a quart of milk to three pints of the beau hean puree Boil up tip at once and servo serve It spoils a cream soup to let it cook ma many minutes aft after r the milk is added TOMATO TOl SOUP Quo One quart peeled and finely cut tomatoes one ono quart cold water one ono onion one tablespoon sugar two teaspoons salt one half teaspoon pepper two tablespoons tablespoons table table- spoons butter four tablespoons cornstarch one tablespoon flour Mix the tho cornstarch with tho the water and put into a with all an theother theothor the theother other othor ex except olt tho the butter and m flour nom the onion onion being left whole Stir fatir tr then thon cook half an au hour counting from the thc tune time frequent frequently until util the tho soup boils it begin begins to boil 1011 At time end cud of this tune time beat the Uw butter and flour together lor until light and smooth anti stir t r into the boup Cook ten minutes longer then take tak put out the tho onion and amI serve er the sou soup SO with th toasted or bread U Ii a smooth soup bOLij ia 5 desired strain through a fine sieve sie This i is the t kind ot of tomato I It maY inn be varied bv by the nd addition of ric beans peas pea and other oilier vegetables Instead of at the fried frie broad stale bread inay ipuy b be be- cut emit in small 11 pieces I and anil put nut in tIm bottom of tho thu soup soun tureen |