Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-12-28
Table and Kitchen.
Vegetable Soups aud Purees and the
Comfort They Give.

When vegetables are made into soups,
for which almost any vegetable is suita-
BILE, the digestiblity is greatly increased,
while the food value is not lessened. The
most highly nutritious of this class Of foods
are made from the leguminous vegetables,
which are known under the general term OF
pulse, including peas, beans, lentils etc.
This class of vegetables require fat only to
make them sufficient for a. complete meal.
The perez ntase of proteids contained in
the three mentioned pod-bearing vegeta-
bles is much larger than that of meat.
While the quality is not the same it is in
no wise inferior, and the proteid needs Of
the body-the ue-buiidng-can be sup
piled by these. as is proven by the physical
condition of those who, from necessity
choice, depend largely on the legumes to
furnish these necessary elements of food
The Disestibility of Vegetable Soups.
In order to make these soups perfectly d.
gestible for indoor workers as well as for
those who live outdoor life and are
more vigorous, the large amount of cellu-
lose of the tougher sort must be subjected
to a thorough slow and continuous cooking
to free it from the proteid7 and starch of
the vegetable.
The older vegetables are usually utilized
for such soups as purees SO that the skins
and tough cellulose may be eliminated by
the sitting process necessary for these
soups.
Plain Vegetable Soup.
These may be made entirely Of vegeta-
bles the broth supplied by browning the
vegetables In a little fat or butter, adding
water and cooking as gently as possible
for at least three hours Or the vegetables
may be cooked slowly in a very little water
and the broth from scraps Of meat and
bones added to it.
Cream of Vegetable Soups.
A cream Of vegetable soup is a very thin
PURGE. The vegetables are cooked until
very soft and then pressed through col
ander or sieve. Peas and beans need a
very fine sieve-such comes for this pur-
pose. The water in which the vegetables
are cooked with the addition of broth or
stock with vegetable pulp and seasoning
and slight thickenng of flour and but
ter make the PURGE, and the addition Of
milk or cream to these makes the cream of
vegetable soup. Peas, beans and lentils are
sufficiently nourishing without the addition
of milk; little cream may be added If a.
cream soup is desired. The flour or corn
starch is used to give the soups a creamy,
smooth consistency and prevent their set
Ting. The flour or starch and butter are
thoroughly blended together and this is
called the binding" that holds the solid
and liquid parts together in soups or
sauces. Egg beaten with cream is often
added to these soups to make them richer.
The egg and cream are put into the soup
tureen and soup poured over them.
The Proportions Used in Making These
Soups.
The general proportions are one quart Of
liquid, water, stock, broth or milk; two cup
fuls of the vegetable pulp, two level table
spoonfuls Of butter two level tablespoon
fuls Of flour, level teaspoonful of salt and
pepper to taste. When using starch flour
mix it with cold water instead Of butter
Corn or wheat starch is used in cream Of
tomato soup, they make a clearer soup
than plain flour. Cold cooked vegetables
may be used for these soups. They should
be moistened with hot liquid so they can be
rubbed through the sieve or colander. If
the water in which they were boiled has
been thrown away use fresh BROTH or
stock or hot milk. Measure the cold vege-
tables before adding the liquid to them in
order to determine how much to use. If
the soup recipe calls for a larger quantity
of flour than butter it should be made In a
double boiler, the liquid made hot and add
ed gradually to the mixture of flour and
butter until it is liquid and smooth; then
return to double boiler and reheat.
White Bean Soup. -r
Soak one cup of white beans over night In
lukewarm water. In the morning drain,
place in a baking dish with five pints Of
boiling water. Cover and let them cook
gently for five hours, or until they are very
tender. When done rub them through a
sieve; add tablespoonful of tapioca-if the
pearl is uSed-SOak over night. Add enough
water or stock to make the soup of proper
consistency and tiny pinch of powdered
thyme with salt and pepper to taste and a
piece of butter the size of a walnut. Let
cook gently for half an hour.
Vegetable Soup.
Put any bones left from roast beef in a
soup kettle with small, thin slice of ham
cut into strips. Cover with as much water
as is needed for quantity of soup to be
served Set over the fire and when it boils
add potatoes, carrots, celery, small onion,
a small head of cabbage and yellow tur-
nip. Cut all the vegetables except the
onion into small pieces. Cook gently for
two hours and half, then remove the
bones; season to taste and serve.
Another Vegetable Soup.
Chop fine three onions, three carrots,
three turntps; put into a soup kettle with
three quarts Of boiling water and simmer
half hour, then add a cabbage chopped
fine and pint of stewed tomatoes. When
green vegetables are in the market add one
or two green bell peppers chopped fine,
carefully removing the seed Add a bunch
OF sweet herbs and let the soup simmer for
twenty minutes, or until the vegetables are
tender. Press through a sieve return to
kettle, bind with the -four and in proper
tons given above; add a teaspoonful of
sugar and a cup of sweet cream If you
have it and let it boil up; season to taste
with salt and pepper.
JuIienne Soup.
Cut one medium sized carrot into shreds
or fancy shapes with a vegetable cutter;
also small turnip; chop a stalk of celery,
a core of lettuce and an onion rather ..ne.
Fry the onion delicate brown in little
butter, then add the carrot turnip and eel
cry. Add to them teaspoonful of sugar |
and cover with a pint of boiling water and
simmer until tender. Then add one quart |
of brown stock, a cup of peas and few |
green lettuce leaves shredded; season and |
heat very hot and serve
Tomato SOup.
Cut quarter of pound of raw ham into |
small pieces and fry brown with small |
onion; add a can Of tomatoes, a small bay |
leaf and a stalk of celery. Simmer for fif- !
teen or twenty minutes Then press |
through sieve; add a quart of stock and
let it boil up; then season with salt and |
pepper and a teaSDOOnful of S1par IF ha