Show 0 CNA LLY vv y r Jl a eo 4 G MING STOCK SOC F you arc trying to cook I IF i and extra dishes for or your funil OU oti will discover that they have n lost ost their relish for or salads and cold desserts and that when they come in for a inner nothing w will ll be more welcome than a soup We Vc are arc to take the soups without stock and b by that I mean the pur es and cream 5 with a e foundation in instead n stead of the heavier meat soups V Vc e have been talking of the values of cold dishes and having hwing them served really cold now we must learn that the essential point of hot food S souPS is is to have tl them m served at al almost most as hot as when they are arc taken I from the stove This little tittle foreword l about service will be easily understood if you have ever been served cold and lumpy soup and whatever other mis mistakes mistakes r takes you may make never forget to heat the dishes dish in which the soup is to be taken to the table I in CUpS CuP CUpSI I Since soup tureens have Flone one a little L out of style soup is serve sene In plates or cups directly from the stove stoe Although one cannot answer for the changes of fashion this difference in service has tM been made because the fewer times soup is poured or ladled from one receptacle to another the hotter it will be when I served to the person for whom it is isrI rI intended Now for the soups themselves n Soup Nado Perhaps we w will ll begin with the most of them all a soup This takes time to make which seems to be true of almost every dish r which was a favorite with our grand grandparents 1 parents i To get the most from your our peas you I should soak them over Oer night in cold coldwater water one cupful of the dried vegetable e to three pints of water rater D By morning they should be bc slightly so softened ened and b may be set upon the stove in the soup r kettle to cook slowly until ther the arc thoroughly soft I An onion cut in small pieces should 0 be added at once The soup should be watched and stirred occasIonally as a means of determining how fast the peas peasI I are arc softening Also hot water should i be added in case the soup bo boils awa awain away in its ts lengthy cooking Three or four f hours of simmering should suffice for this and if it does not you ma may know knowL L that the peas have been kept too long and have hardened beyond hope If you ou start your our pea soup c early rl and andin in et ct do not wish to serve it until late It does docs no harm to set the kettle on the back of the stove to wait Shortly bc before ore dinner the kettle may be brought to the front of the stove md and allowed to boil before it is taken from the fire u to strain or of One of the important factors in sue suc successful soup making is is careful straining Have ready a bowl a wire strainer and andI I masher and pour the soup through the strainer into the bowl The liquid w will t pass nass through easily enough but it w vill be necessary to use the masher in order to force the softened peas and bits of J onion OniOn through the wires of the strainer in the tiniest particles which fall and ip make a body to the liquid already in inthe inthe the bowl When nothing remains but the shells or husks of the peas lift the strainer scrape scrap what may adhere to the bot bottom om after having passed through the wIres wires tl nd then set the thi strainer aside The MIl of the bowl may then be re returned reC C turned umed into the ll When the soup has been returned to the fire take one cupful of oC milk and I pour into the soup stirring It carefully Re Reserve ene of a alla lla cupful and wIth tills this mix a heaping tablespoonful of flour Stir until there Y l APPETIZING are arc no lumps to be found and then add to it a few spoonfuls of the hot soup mixing well veli until the flour and milk are arc gradually warmed then pour the mixture into the kettle stirring steadily as the soup thickens the jf If the thickening is not put in just this way it is very likel likely to harm the SOUp for the flour becoming suddenly heated will lump and not only spoIl the smoothness but fail to thicken so that more flour w will ll be necessary ry If in in spite of it will vilI sometimes flour lumps strain once more and return to the stove Add to the thickened soup a tablespoonful of butter well velt stirred in a teaspoonful of salt of pepper and of celery salt Some people prefer to use meat in pea soup cooking a ham bone bonc with the peas for tIle the sake of the flavor and others USe with the peas a piece of salt pork a scant quarter of a pound in both cases omitting the butter This ho hoever ever eer removes It from the list of vege vegetable ce table pur es to a heavier and richer soup Soup If you ou have haye known knon the need of mak making making ing some hasty addition to o a dinner A 1 fiE S Dinner is ready reads Threes to dine Water the e c cHere Here come nine but our meals tire re more complicated things and we may iaia water our por porridge ridge only b by cooking an 10 additional something easy quick to make and nd one for which the ingredients are arc always at hand Such a one is the potato soup soup Without For this you may use the following ingredients and proportions To every pint of milk use three potatoes one tablespoonful of chopped onion one teaspoonful of salt a speck of white pepper tablespoonful of flour and time the same amount of butter This will make tile the best soup of course but if m milk lk is not to be spared or not easily obtainable you may use mill milk and water of equal puts parts and in inthe inthe the same way ia beef drippin ma may be substituted for butter provided It is quite pure and clear First of all the potatoes should be washed pared and boiled and while they arc cooking put on in the double boiler the milk and chopped onion onion the potatoes are arc done drain and mash them add the milk and rub through a strainer afterward putting the whole back into the double boiler and andon andon on the stove Add seasoning and your soup is then ready to thicken Soups Soup I have already given ghen one formula for thickening soups this is another to be used no liquid is being added but when butter is the medium for smoothing the flour For this you need to take a small saucepan and melt your butter bUller adding the flour by degrees and stirring constantly It will ivill tale take three or four minutes for your flour to cool cook thoroughly then add it slowly to the fr I t r r I Ir r a r s si c L i i r 4 jJ th thc c v r rj j o I I wa 7 r THE PROPER VAY TO STRAIN THE SOUP I in an emergency you will appreciate knowing how to male make a potato soup It was all ery er well for the Scotch Scotchman Scotchman man to say in ill olden tImes SOUl in fl the double boiler letting it cook for about five minutes I It gives character to the soup if a tablespoonful of parsley is added just before it is If yOU have followed my advice and pla planted ted parsley in your window garden this emergency w ill ll not find you wanting ill iii the last touch to make this soup corn com complete Tomato Soup Plain or Fancy Fanoy Of course it would not do to give an entire article on soups without stock PINEAPPLE SPONGE and not mention tomato soup which is isa isa a general favorite and very easily made It may b be said right here that all these soups are arc simple but three timings things be being being ing required in the end a smooth liquid of the consistency desired good Sea Seasoning seasoning and what I mentioned first that they the should be served sered hot All these things b by practice and fore forethought forethought thought are arc possible to the youngest cook and in a short time site she will row to find making soups an easy and pleas pleasant pleasant ant part of preparing dinner But if we are arc to make tomato soup we must be about it for after all practice is quite as much a part of our training as theor theory Take a quart of tomato either a quart can or the same amount of time the fr fresh sh vegetable when stewed Put this in your and add n a pint of boil boiling ing nr water a tablespoonful of chopped onion onion four whole cloves cloes one teaspoon ful iii of sugar one teaspoonful of salt and of a teaspoonful of pepper letting the whole bOil together from twenty minutes to half an hour This soup like all those made without the double boiler has to be carefully watched to see that it does not boil away and hot water may be added to keep the original amount of liquid Lot Let Toronto Tomato Sou Soup Simmer When the soup has reached this point it is time to strain as in the case of the pea soup but it is well to use the masher judiciously in order not to force the tom tomato seeds through tile the strainer Return tile the strained liquid to the soup kettle and put back to heat Melt m in ma ina a saucepan a tablespoonful of butter and amid add a heaping tablespoonful of flour Thicken as for th time potato soup and let leL leLIt It sImmer for ten minutes Perhaps is is no soup which it is isso isso so necessary ary for or a cook to taste as to tomato mato soup for the degree of vegetable acid differs greatly and while unpleasant If too much it is easy to counteract by addin adding a little more sugar or a salt spoonful of soda sod Salt and pepper too tooma ma may not be in right proportion time the fault being again in tIme the variableness of the theve ve vegetable Tills This is the simplest st tomato soup which one can make and because it may seem to you too cas easy and too or inary I Iam Iam am going goin to give you the recipe for mock bisk This IS more of a company soup Disk Take half a can of tomatoes and stew until soft or enough fresh tomatoes to cook down to that amount Put into the double boiler one quart of milk all but one gill which is reserved Let this cook and when it has skimmed over oer the top add one tablespoonful of cornstarch carefully mixed wIth the re reserved reserved served gill of milk As it thickens stir in two tablespoon tablespoonfuls fuls of butter butler one teaspoonful of salt I STRAWBERRY SPONGE and of white pep pcp per While this is simmering strain our tomato and return to the kettle you are arc qu quite te ready to serve the soup add a of soda sod to time the tomato and pour it into the thickened milk mixing fluxing it well vell You may wonder at this precaution and as I mean to tell you tile the re reason soll Wily why oi of everything you ma may well vell ask why the tue two parts of the soup might not ilot lie be mixed at once and and save you the trouble of in an extra something to do at atthe atthe the last The answer is not far to seek seck and perhaps you have guessed caUSe I have told you to counteract the acid of tomato with the ac action action tion of the acid in the milk might be to curdle it To avoid this illis trouble be sure that your milk has boiled that time the soda I has permeated time the entire tomato and then do not hunt for trouble by letting the two cook together And now for some ome of our weekly food suggestions It is our purpose each week to make this department one of all round practical helpfulness and as a housewife I have always found table suggestions time the most valuable I Set in a cool place until then invert into a dish and tap the bowl hard enough to allow the cake to slip out unbroken Arrange sliced or grated pineapple about it Strawberry Toast jumbles and let them become cold Then heap hep straw berry whip on top and in Center place large fully ripe berries For the whip chop one white of egg into a deep bowl bowland bowland and add SIX large berries one cupful of sugar and a quarter teaspoonful of salt Whip until the mixture will keep its shape when dropped from Crom the whIpper If the berries are not tart a few dr drops s of lemon juice should be added whIle whipping NEW EW WAYS OF PREPARING XIII TE VEGETABLES rhen the family palate tires of the common growths of Mother Earth the homely cabbage the plebeian carrot and the odoriferous onion onion as tire it will after depending on these vegetables cooked in ordinary ways ays during the winter season why not ilOt tr try serving them in uncommon ways was Take the plump and vulgar cabbage for instance did ever stuff it Jt It Itis is very verr good that way The stuffing can consist of breadcrumb dressing pre prepared prepared pared as for poultry filling and used either alone or put into the cabbage in alternate layers with chopped beef or pork the two meats that go 0 best with cabbage When the meat IS used have at hand a cupful of good gra gravy and with a spoonful of it moisten each layer of meat hut but have the crumbs dry and fluffy moistening only with melted butter Another good filling is is boiled rice rice made rich with cream and butter and used by itself or in combination with chopped nuts Sau Sausage age meat is another to he commended filling while small birds will give you a dish fit to place be bc before fore royalty Out the tho The usual Wl way of o hollowing out a cab cabbage bage for filling is to start at the top hut a reversal of that method has the obvious advantage of getting rid of the hard center stalk and the tough midribs S SERVING SOUP IN CUPS IS NOW PREFERRED BUT THE OLD STYLE SOUP PLATE IS STILL USED Put stale in a pint mold or bowl bovi pouring over oer it as much thick pineapple juice as will moisten time the cae cake Cut out a piece and with a sharp spoon uig out the interior of the I cabbage without enlarging the opening an any more than is possible When the y I filling is in replace th the plug run two or three skewers through the cabbage and tie tic with a cord Place tile the cabbage in a kettle with a arack arack rack in in the bottom for a stuffed cabbage needs to be steamed rather than boiled boileu Sprinkle the inside of the cabbage with salt and pepper before filling and sen with a rich cream sauce with Time The method of stuffing cabbage with small sinaI is it rather a mode of cooking small game in was taught me b by a Gennan of more than local culinary fame One dar dat she brought me four of the duckiest little wild ducks that ever eer swam Pinkish plump tiny butterballs they ther were ranged side by side on an oblong platter all atI ready for or the oven oren their ab absurd absurd surd legs trussed close to their equally absurd little bodIes and their apologies for wings tucked demurely behind their backs She also brought two red cab cabbages cabbages bages and a demonstration lesson was assured First she placed the ducks in a pan some sizzling hot butter and told me mc to brown them While doing this she hollowed out the cabbages and placing them in a colander poured boil mn water over oer them until the they were wilted to a state slate of pliability Then she sprinkled them inside and out with salt alt and pepper and melted butter When hen the birds were browned she laid two back to back in each cabbage and folded the leaves over and around them pinning them with small skewers In a with a rack she put one tablespoonful each of chopped onion onton I and carrot a pint of water a teaspoonful of beef extract half a teaspoonful of salt and a dusting of paprika in in her own kitchen she would have had pre prepared prepared pared a pint of stock The cabbages placed on the rack were covered with buttered paper and cooked in 10 a oven for of an hour basting occasionally Dutch CAbbage Dutch cabb cabbage is another of Frau Ms clever dishes Chop the cabbage and soak in cold salted water for three hours In a saucepan put pot two tablespoonfuls each of butter and sugar a teaspoonful of salt a pinch of paprika a ver very small onion chopped a cupful of chopped tart apples two tablespoonfuls of vinegar and the drained cabbage of which there should be about three cupfuls COVeT Cover closely and let all simmer for three hours adding a few spoonfuls of boiling I water as ma may be necessary sary to keep from burning |