The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1895-11-19
\ Word About Soup.


How many housekeepers realize the
value OF the addition % soup 20 the dinner
table, A good soup is always aecepta BE.
and On a frosty winter dav when John
and the children come IN cold and hungry
what could look more cheerful and sppe-
tiz.ng than a steaning bowl OF SOUP
Besides. * Is an aid to digestion and a
saver OF expense
II 5 especially easy for the country
housekeeper 10 always have good soup
for with vegetables Of all kinds. chicken.
etc. what del!cious soups she can always
have for the family. and also what varie-
~ II she occasionally makes soup stock
which sle can keep for five or six days
in winter and in summer; Il she bots it
up every day she can keep IL two or three
days. As il IS often difficult 10 procure
the material tor stock in the country. il
can be enjoyed only occasionally.
+ Soups made with stock require cons5d-
cradle time TO prepare. while vegetable
soups are quickly ard easily made and
for this reason would be preferred by the
busy housewife.
II judgment and thought are used in
combining the ingredients of soup. after
a little practice. one viii become skillful
in its preparation. ! give a few recipes
for plain soups. which vii he found eN-
celent. and can be prepared with little
trouble First and simplest OF all IS
Potato Soup and boil together
four medium sized potatoes and one onion;
when soft put through se-ye and return
to the water in which they We're boiled.
Add a tablespoonful Of butter. salt and
pepper to taste and a quart or milk; boil
up once and serve
Tomato Soup.-Put one pint or tomatoes
on 10 stew. also one quart Of milk: add 10
tae milk two even tab!espoOnfuls o. but
ter. which has been rubbed with a small
tablespoon Of -four. Do not mix the milk
and tomatoes until ready 70 serve. then
adj TO the tomatoes one teaspoonfui sugar
and one-fourth teaspOonful OF soda, add
the boiling milk and serve.
Bean Soup.-S0ak one pint of beans in
cod water over night. Next morning b2il
in three quarts cold water. with slice
OF ham or ham bone Cor these may he
omitted and a couple Of tablesDOonfuls
butter added when ready to serve). When
thoroughly done put through a c0londrr
and add salt and pepper to taste, small
half cup of vinegar and a tablespoonful
Of -four stirred smooth in water The vine
gar may be omitted and other seasoning
used. such as an onion. a stalk or two
of celery added 10 the beans when they
are about half done. After straining add
a large teaspoonful sweet majorim and
half teaspoonful Of thyme. \ pint OF
stewed tomatoes added 10 this is excellent.
Canned Corn Soup. Simmer one pint
canned corn pulp in pint of water flf-
teen minutes, add the MIX ana when not
add tablespoonful butter and a tea
spoonful 1our rubbed together. and stir
until thoroughly mingled.
Chicken Soup.-After cleaning a nice
fat hen simmer gently in three quarts
cold water until perfectly tender; then
remove the chicken and strain the liquor:
add three even ;ablespoonfuls rice and a
teacup stewed tomatoes. Simmer gently
until the rice is tender season with salt
and rtcprar n1 servo
Chicken Vegetable SOup.-Cook the
chicken the same as in above recipe.
When the chicken is tender remove and
add two medium sized potatoes sliced. one
large onion sliced and a tablespoonful
chopped parsley. When nearly done add
one pint sweet milk (the milk may be
omitted. When done put through seive
or not. as preferred.
Chicken Noodle Soup.-Cook the chicken
the same as IN the two preceding recipes.
When about half done add one onion sic
ed After the chicken IS removed add
the noodles and cook fifteen minutes, sea-
son with salt and pepper and serve.
Modesto one egg add a pinch OF
salt and enough -four to make a stiff
dough. roll very thin, cut in very fine
strips and add 10 the soup.