The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1895-02-27
SOUPS WITHOUT MEAT.

Whether or not the later decree OF
physicians to the effect that soup con-i
tains little if any nourishment be
wise one, it is most delectable dish.
It may not supply food, but it GER
tainly does carry comfort in it's wake,
and no one who has tested the dinner
with and the dinner without its APP
petizing influence is at ell prepared
to accept any 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 in these
days of gas stoves, of small apart
ments and of limited slowing space
the good old stock pot is not always at
hand. Then the soup without meat
becomes boon. It requires far less
cooking. It can be added to the dim
ner, if need be, at 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. ALI ara
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-Put in stew pan
one quart can Of tomatoes and one
pint of cold water. In q frying pan
put one tablespoonful of butter, and
when warm add one large onion cut
fine. When the onion is colored stir
into the butter one tablespoonful or
-four and add all to the tomatoes
Season with one tablespoonful OF
sugar, one teaspoonful OF salt and one
saltspoonful of pepper. Put the ste.
pan on the fire and let contents boh
slowly for twenty minutes. Color
with little burned sugar, strain
through fine sieve and serve with
bread cut into dice and fried crisp
brown.
Mock Bisoue-Stew one-half can OF
tomatoes until soft enough to strain
easily; then stir into them one.haif
saltsp oonful of baking soda dissolved
in a little hot water. Put one quart
of milk in a double boiler; cook to-
eether one 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
the 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-Wssh and scrspe
one head of celery, and cut it into half
inch pieces. Put it into one pint OF
water and cook till very soft. Mash
in the 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 tha
celery. Pass all through fine stralner
and return to the fire. Cook together
one tablespo onful of butter and one Oh
-four until smooth but not brown
Stir it into the boiling soup, season
with salt and pepper, strain into the
tureen and serve.
Puree of Green Pens-Soak one
quart of dried peas over night put
them in one pint of boiling water 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 -four until smooth
but not brown. Stir into the boiling
soup, then add half teaspoonful o.
salt, one.quarter of saltspoonfuf OF
pepper, half tesspoonful of sugar and
one pint of hot milk or cream. Servo
boiling hot. New York Herald.