The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-06-28
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SOUPS FOR HOT WEATHER.
(By Christine Terhune Herrick)

With the advance of warm weather,
soup decreases in popularity. AS first
course it is no longer welcomed with en-
thusiasm, and is eaten spafingly, If at
ALL
The housekeeper who watches the APP
petites of her family will not be slow to
recognize the change. Should she be
stickler for soup as an inevitable first
course all the year round, she will have
to try to reconcile her household to a
continuation of the dish by Offering 1t to
them under new forms.
The heavy meat soups that were popu-
lar in cold weather may now be omit
ted. In their place may be served vege-
table soups. thick or thin. with stock or
without, and fish soups and bisques that,
although a trifie heavy, may be so sea-
soned as to act as spur to the appe-
lite. Besides these. there Is the gener-
ally acceptable clam broth, made nour-
ishing, as we'll as palatable, by the ad-
dition of beaten egg or whipped cream,
while, perhaps, best of all for hot days
Is iced bouillon of beef, veal or chicken
None of these preparations will make
the strain upon the gastric powers de-
manded by ox-tail or mock turtle or
gravy soups, or by rich broths, for which
substantial meat stock is essential.
Meat stock is rather a mistake in hot
weather, for more reasons than one.
The stock cannot be kept over for sew
eral days, as in winter. A single night,
in some states of the weather, is enough
to hopelessly ruin even fresh stock.
while that which has been kept over for
day or two will sometimes sour If left
off the ice for an hour. The smell of
constant cooking is also Objectionable in
the warm days, and the long, slow SIM
mering soup meat requires is often in
convenient, especially when the house
keeper wishes to let the fire go down in
the middle of the day. The cold lunch,
so often desirable during the heated term
does away with the necessity of a con-
tinued fire, but when the stock is only
half cooked the range must be kept hot,
come what may.
Let it be borne in mind that the stom-
ach should not be overloaded in hot
weather, and that it takes less to make
burden at this season than when the
mercury is below forty. An excellent
plan just now is to dispense with the tu-
reen and p-plates, and to serve the
soup in the individual CUPS that are
usually reserved for bouillon. one OF
these, half full, will probably supply all
the ueIldDuS Ol one person 5 SlOuliCl
for soup.
CARROT CREAM SOUP.
Wash and Scrape six or eight young
carrots, put them over the fire in one pint
of sailed boiling water and cook until
tender. Turn carrots and water into
colander, pulp the carrots and put all
back in the saucepan. Cook together in
another saucepan a heaping tablespoon
fnl n III or "a nd nj HoIIr This
quart of milk and stir until it thckens,
Put with this the pulped carrot, season
with salt and pepper and serve.
A good addition to this soup is half
cup of lettuce. boiled five minutes in
sailed water, then thrown for a minute
into cold water drained and shredded
and added to the soup Just S it goes into
the tureen. Or the same quality of
green peas, or of string beans, cut fine,
! may be used
The foregoing recipe will serve for
any cream soup-asparagus, beets, eau
! liflower, peas, beans, and the like. If one
wishes to use a white stock, that and the
milk may be employed In equal parts.
CREAM OF SPINACH SOUP.
| Boil two quarts of spinach until ten
der in sailed boiling water, to which has
been added a tiny pinch of baking soda
When tender, drain the spinach, rub
| through a colander. Have ready
quart of milk thickened with a table,
spoonful each of butter and flour, stir
| the spinach with this, season and serve.
CREAM OF ONION SOUP.
Slice four or five good sized onions
and boil until tender. Turn off the water,
rub the onions through colander. Add
them to one quart of hot milk, thick
ened with a tablespoonful each of but
ter and -four, and pour this upon two
eggs beaten light, and put into the tu-
reen. tablespoonful of grated cheese
is a welcome addition.
CLAM BISQUE.
| Heat to boiling the strained liquor
| from a dozen CLANS add to 1t the clans
| chopped fine and cook slowly 20 minutes.
| Thicker a quart of milk with a table
| spoonful each of butter and flour, as di-
| rected in first recipe add the clans, a lit
| tie white pepper, and salt, If this Is need
ed, and serve.
| CREAM OF VERMICELLI SOUP.
Cook one cupful vermicelli for five min
utes in boiling water, drain, and throw
| into cold water. Put 1t in a saucepan
| with a quart of milk and bring to boil.
Beat light the yolks of two eggs, pour
on them half pint of boiling cream. add
| the milk and vermicelli salt and white
pepper, and two teaspoonfuls of mush-
| room catsup Serve at once.
| IN ySVINE TERHIINE HERRJCK