| OCR Text |
Show In I ljp JH ' - By ANNA W7 MORRISON p' J 1 PURPOSE OP SOUP IS 1 TO PREPARE STOMACH For the Heavier Foods of the Meal Consommes for -I f Dinner, Purees for the Luncheon When i ' !J I' Unexpected Company Arrives of I' ill J tf JNDER the head of quick soups Is r I I tne ln5 Ust of delicious cream tP J soups which may be prepared E without meat, but which are bet- I tcr-flavored if meat stock Is used for K their foundation Instead of water. W As the object of preceding a meal K with soup is to warm and prepare the m stomach for the heavier foods that M are to follow, the clear Eoups are the fr accepted ones for a dinner, the cream J 4, Variety usually finding place on the i luncheon-table. ; If the housekeeper Is a good pro- "v Ider and thrifty she will always keep ftf at hand a bottle or can of some stand- ard bouillon or beef extracts with I which to build a quick soup for tho meat dinner if unexpected company arrives. A dish of soup helps out wonderfully won-derfully when this happens, and many a meal has been saved when the housekeeper house-keeper has discovered such an aid, after af-ter frantically searching the larder for something to stretch out the left-over roast that was to do duty for just the family. When making a tomato cream soup, sometimes called "bisque," care should be taken to place a piece of baking soda In the tomatoes before adding them to the milk, as the soda will neutralize the acid In the vegetable which causes the milk to curdle and ruin an otherwise delicious dish For a cupful of strained tomato a piece of soda about the size of a French pea will be sufficient, as too much will also ruin the soup. Care must also be taken not to scorch the milk, and to prevent this happening happen-ing tho wise woman will prepare her cream soups In a double boiler. Especially Es-pecially Is this advised" when the cook has tovoral other matters to attend to when the milk Is becoming hot. A puree soup Is thicker than a simple cream soup. The former should never preface a dinner consisting of meats, vegetables and dessert, but may lie used when the dinner consists of pickups pick-ups and there is need of a nourishing Boup. Like everything in successful cooking, good materials and care In preparation are necessities The formulas given here are sufficient fof four people. Tomato Soup. Place ono level tcaspoonful of butter & In a saucepan, and when It bubbles 4 stir In one rounding tablespoonful of I flour and mix to a smooth paste; then f i pour in gradually, while stirring con- ' stantly, two cupruis or. strained to- mato and two cupfuls of boiling water, m to which has been added a tcaspoon- I ful of beef extract, stirred until dis-ff dis-ff Holved. Cook for not less than ten II minutes, which will prevent any taste nf raw flour; add salt and pepper to B suit and then serve. If the taste of g onion is liked, a small one may be I sliced and browned in the butter before 1 lddlng the flour. Tomato Cream Soup. 1 Place a pint of milk In a double A boiler, and when It Is scalding hot 9 Btlr Into a saucepan Into which has It been melted two tablespoonfuls of but- r tcr and two level tablespoonfuls of I flour smoothed to a paste; cook until the milk Is creamy then return to the double boiler to cook until the mixture coats the spoon instead or running off, then add two cupfuls of strained cooked tomato. Salt and pepper pep-per to suit. Baked Bean Soup. Press enough baked beans through a sieve to measure one pint, then add one quart of hot milk Fry a medium-sized medium-sized onlonl peeled and sliced, in a little butter until It is tender, but not browned; brown-ed; then add to the soup and cook for ten minutes, counting from the time it becomes hot Serve with small cubes of stale bread browned in hot butter. Asparagus Soup. Cut off the heads of twelve stalks of asparagus that aie to be used as a vegetable for dinner. Clean the stalks and cut them Into small pieces, cover with a quart of water and boll for five minutes, then throw away this water Cover the asparagus again with a quart of boiling water and cook until tender; take the pieces out and press through a sieve into the water used" for boiling. Add to this strained vegetable vege-table liquor one pint of milk, and when scalding hot stir in one table-spoonful table-spoonful of butter rubbed to a smooth paste with two tablespoonfuls of flour; then cook until creamy stirring constantly. con-stantly. Season with salt and pepper Pour Into a hot tureen, place slices of lemon over the top, then place on these slices of hard-cooked eggs and plmolas. This garnish may be omitted, excepting when an extra company dish Is needed. Cream of Pea Soup. Pres3 enough canned or fieshly-cooked fieshly-cooked peas through a sieve to measure one cupful, then add one pint of hot milk and one cupful of boiling water, to which has been added a teaspoonful of beef extract. Cook until quite hot, then add one tablespoonful of flour and one tablespoonful of butter mixed to a smooth paste, and cook for fifteen minutes longer. Cream of Clam Soup. Cover a dozen clams removed from i one tablespoon of beef ettact until the latter dissolves; hen add celery salt and paprika to suit, and cook In this any loft-over vegetable at hand. Stialn free from the Vegetables when serving. A French soup may be gained at a moment's notice In this manner by pimply adding to the beef broth a few drops of onion Juice or a te&spoonful of the grated onion, a teaspoonful ot minced Clear Beef Soup. Stir Into one quart of boiling water i ife 1 1111 IB , :H-'lgpi m Sim I -'4 i4 .- S n Vm ? -! fe k' lW . "J .. '$S?xi': - Zz& w&. . I ill i-:--: "- ' 9rv the shells with cold water and bring to the scalding point; remove tho clams and reserve them for a salad or other use. Strain the liquor and pour It gradually into a pan In which has been melted two level tablespoonfuls of butter but-ter and two level tablespoonfuls of flour, mixed to a smooth paste. There should be a pint of clam broth. When It becomes thick stlt in a pint of hot milk, and cook for ten minutes. Season Sea-son with pepper. Tho clams will make it salt enough. For company serve the soup in cups and top each with a spoonful of whipped cream, in which place a bit of sour pickle or an olive or a plmola. green parsley and half a teaspoonful of summer savory, then adding a fw into small pieces after cooking Strips of cooked carrot may be added to the plain broth Do not add more than ono -vegetable, as It does not want to be a thick soup. If there I? a little cold meat In the house, cut this Into small pieces and uso Instead of the vegetables. Leek and Potato Soup. A five-cent bunch of leeks, three medium sized potatoes cut Into smnll pieces after paring, and one hard-boiled egg cut Into slices, will be needed for this delicious soup. Place the leeks. 1 ii i i A cut Into small pieces, into a dish and cover with ono and one-half pints of milk; cook for thirty minutes. In the meantime cook the potatoes In water until tender, using just enough water to cover. When tho leeks have cooked the time allowed, strain the milk. When the potatoes are tender pass them and tho water In which they weie holled through a sieve and add to the milk. If there is more than half a pint of tho potato water left drain it off until only this amount remains. Season Sea-son with butter, pepper and salt, and V ,' r ' . .x Y ,'i 4 y , ' IFt - r rZ" I wX'm .f-v : k . -.. . -v - .. ttl - fF " , rltr-LtK f&Vv Qv. ' SomeNecessary Commodities for Quick Soups Tomatoes, Rice, Salmon, Onions, Garlic. A Chaflng-Dlsh Is Useful fop L Thick Soups Served with a Hard-Cooked Egg Yolk or Sippets of Bread. Thick Soup Garnished with Sliced Lemoons, Eggs and Plmolas servo a slice of egg In each dish. Spinach Soup. Preparo the milk and flour as for the bisque soup, ard add one cupful of cooked spinach piessed through a sieve Season with salt and pepper. If eggs are reasonable place a half or a whole hard-boiled ess yolk In the centre of each dish when serving. The whites of the eggs may be reserved for other uses. Puree of Potatoes. Boll nnd mash in two quarts of water four large white potatoes, one small cooked onion; press through a sieve RECIPES FOR ALL , 1 KINDS AND TIMES 1 Vegetable Soups and Meat Soups How to Mak I Tomato Puree Without Curdling For ' H Small Larders and Incomes ' H m and return to tho fire to cook. Add salt and pepper to suit; then pour gradually Into another saucepan where three tablespoonfuls of butter have been mixed with thiee of flour, as for tomato cream soup; stir until creamy, then add one cupful of hot cream and serve. If an onion is not at hand and there Is a bundle of chives or a bunch of parsley, mince some of these herbs and sprinkle Into the soup after pouring pour-ing It Into the tureen. As some flours thicken more than others, the cream soups and purees must bo diluted to form the consistency which the family likes best. Carrot Soup. After scraping, cook one largo or two medium-sized carrots until tender, cutting them into slices to do the work quickly. Press the vegetable through a sieve and add this pulp to a quart of milk thickened as given above. Swiss Soup. Pare and slice one turnip if large or c i j ' "T'l'iaSWi ULA v & 4fc -' ? & 9 eful for this Work. Some Dainty Ways of Serving Soups. two if small; cut into very thin slices and cook in salted water until tender enough to press through a sieve. Add the puree to a thickened milk soup, and when serving sprinkle over the top a tablespoonful of rich American cheese. Corn Soup. Often when a soup Is required milk Is missing from the larder, but canned corn is at hand. Pour over the contents con-tents of half a can one quart of boiling water, then add ono tablespoonful of grated onion and a stalk of celery, and cook for ten minutes; strain and season sea-son with butter, pepper and salt. Cabbage Soup. II Fry brown in butter any left-ovt Ifl cabbage that ,has been cooked; cove j with a quart of hoillng water and cook M for tjen minutes; then press through a ) H sieve. Thicken with a tablespoonful fl of flour and a tablespoonful of butter ' mixed to a paste, and cook for an- j M other ten minutes. If there is any J M left-over cooked tomatoes add half a M cupful, or If tho tomatoes are uncooked cook them with the cabbage and press ;H all through a sieve. Add a cupful of j -'fl hot milk or cream. , j IjjH Rice Soup. mH Suppose there is a cupful of cooked LlH rice In the house. Put It to heat In a ILfl quart of milk; then press through a fl sieve and, after seasoning with salt, rM pepper and butter, add a teaspoonful ''1 of beef extract dissolved in boiling -1 water. Or if there 1b any soup stock -'M In the refrlgeratoi, add a pint and use I'l a pint of milk. Or tne soup stock may 1 1 be used entirely, leaving the rlce-wholo. i Sometimes there is neither stock, 4jfl beef extiact or milk in the house, but Plffl a little left-over gravy. "Dilute th3 'SI with boiling water to the right con- mm sistency, then season with salt, pepper s and butter. Cook a little, macaroni or 1 I vermicelli In boiling water until per- am fectly tender; when it Is drained and fl rinsed In cold water to take off the . 9 starchy sediment, cut It into small I pieces and cook in the soup for a sec- fSI ond. Of if there are other left-over vegetables cut them Into neat pieces j and add Instead of the macaroni. , $11 Cream of Egg Soup. Ill Make the foundation as for the . ll tomato bisque, omitting the tomatoes. cm -Boil 'foureggs-untll hardy-then -press.,-- j j ka through a sieve and add to the hot milk! Season with paprika and salL i Cream of Barley Soup. I I Scald two tahlespoonfuls of barley, j I drain and cover with fresh boiling f water and cook for three hours. Then M 1 1 strain. Put one pint of milk and one t I pint of veal soup stock to boll; add f '; tho barley and season with salt and ' pepper. Beat two egg yolks together and pour into a tureen, then pour in l the hot soup. tl Macedolne Soup. II Take the unused parts of any left- II over vegetables and run them through i a sieve. Boll two potatoes, unless- j ll there are some cooked; fry one onion, im brown and chop it very fine. Put all "ITB the vegetables in a pint of water, and II when It is "boiling hot add one pint j of hot milk; season to taste and aerva I In a tureen having fried bread sippets in it, or float toasted ci ackers on top. il Salmon Soup. II Make a cream foundation as for the ( I tomato, then add a half cupful of can- ned salmon pressed through a sieve. 2fl Serve with sliced lemons on top of the ijB soup. Lobster may be substituted for rlH the salmon. Serve rolled bread fried 'H hrown in deep hot fat with these soups. y'PB |
