Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1895-04-05
SOUPS WITHOUT MEAT.


Whether or not the later decree Of
physicians to the effect that soup con
tains little if any nourishment be
wise one, it is Il most delectnblc dish.
Tt may not supply food, but it Ger.
tainly does carry comfort in its wake,
and no one who has tested the dinner
with and the dinner without its ap.
petiziug influence is Mt all prepared
to accept my argument against its
use. The one drawback in the mind
Of the housewife is the time the
proper making consumes. When
stock can be made in quantity, even
that does not hold, but i'll these
days of gas stoves, of small apart.
ments and of limited slowing spnce
the good old stock pot is not always nj
hand. Then the soup without moat
becomes boon. 1t requires far less
cooking. 1t can be added to the din.
ner, if need be, ut only few minutes
notice, and withal it is, when rightly
made, SO delicious as to become its
own excuse for being. The recipes
given below are all good. All IRE
tried and all can be trusted. AS will
be seen at glance some few require
only fifteen minutes cooking and no
one over an hour:
Tomato Soup-Pnt in stew pm
one quart can of tomatoes and one
pint of cold water. In frying pan
put one tablespoonful of butter, and
when warm add one largo onion cut
fine. When tho onion is colored stir
into the butter ono tablespoonful OF
-four and add all to tho tomatoes.
Season with one tablespoonful OF
sugar, ono teaspoonful of salt and one
saltspoonful of pepper. Put the stew
pan ON tho fire and let contents boil
slowly for twenty minutes. Color
with n little burned sugar, strain
through fine sieve and serve with
bread cut into dice and fried crisp
brown.
Mock Bisque-Stew one-half can OF
tomatoes until soft enough to strain
easily; then stir into them one-hal
saltspoonful of baking soda dissolved
in little hot water. Put one quart
of milk in double boiler; cook to.
gether ono tablespoonful of water and
one of corn starch add enough of the
hot milk to make it pour easily; then
stir carefully into the remainder of the
milk and boil for ten minutes. Add
tho remainder OF one-third of cup OF
butter, one teaspoonful of salt and
half saltspoonful of white pepper.
Then stir in the strained tomatoes and
serve very hot.
Puree of Celery-Wash and scrape
one head of celery, and cut it into half
inch pieces. Put it into one pint oil
water and cook till very soft. Mash
in tho water in which it is boiled
Chop fine one tablespoonful of onion
and cook it in one pint of milk for ten
minutes; then add the milk to the
celery. Pass all through fine strniner
and return to the fire. Cook together
one tablespo onful of butter and ono OF
flour until smooth but not brown.
Stir it into the boiling soup, season
with salt and pepper, strain into the
tureen and serve.
PURGE of Green Peas-Soak one
quart of dried peas over night, put
them in ono pint OF boiling wnter and
cook until soft. Mash them in the
water in which they were boiled and
run through strainer, gradually add.
ing one pint of hot water, which will
help to separate the pulp from the
skins. Return to the fire to boil again.
Cook together one tablespoonful of
butter and one of flour until smooth
but not brown. Stir into the boiling
soup, then add half teaspoonful OF
salt, one-quarter of saltspponful OF
pepper, half teaspoonful of sugar and
ono pint of hot milk or cream. Serve
boiling hot. New York Herald.