River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1902-10-30
A CHAPTER ON SOUPS.
How to Make Them Palatab1e and
DigestibIe for Delicate or
Vigorous Appetnes.

When vegetables are made into
soups, for which almost any vegetable
is suitable, the digestibility 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
complete meal.
The percentage of proteids con-
tanned in the three mentioned pod
bearing vegetables 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 It's
ue-building-can be supplied by these,
as is proven by the physical condition
of those who, from necessity or choice,
depend largely on the legumes to fur
nish these necessary elements of food.
In order to make these soups per-
fectly digestible for indoor workers as
well as for those who live an outdoor
life and are more vigorous, the large
amount of cellulose of the tougher sort
must be subjected to thorough slow
and continuous cooking to free it from
the proteid and starch of the vegetable.
The older vegetables are usually util-
lied for such soups rs purees, so that
the skins and tough cellulose may be
eliminated by the sitting process nee
essary for these soups, says the Wash
ington Star.
These may be made entirely of vege-
tables; the broth supplied by brown
ing the vegetables in little fat or but
ter, adding water and cooking as gen
t1y as possible for at least three hours.
Or the vegetables may be cooked slow
ly in a very little water and the broth
from scraps of meat and bones added
to it.
A cream of vegetable soup is very
| thin PURGE. The vegetables are cooked
until very soft and then pressed
through collander or sieve. Peas and
beans need a very fine sieve-such as
comes for this purpose. The water in
which the vegetables are cooked with
the addition of broth or stock with
vegetable pulp and seasoning and a
! slight thickening of -four and butter
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 cream soup is
desired. The flour or cornstarch is
used to give the soups a creamy
smooth consistency and prevent their
settling. The -four or starch and butter
are thoroughly blended together and
this is called the binding" that holds
the solid and liquid parts together in
soups and sauces. Eggs beaten with
cream is often added to these soups tC
make them richer. The egg and cream
are put into the soup tureen and SOUP
| poured over them.
The general proportions are one
quart of liquid, water, stock, broth OF
milk; two cupfuls of the vegetable
pulp, two level tablespoonfuls of but
ter, two level tablespoonfuls of -four
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, as they make clearer
soup than plain flour. Cold cooked veg
etables may be used for the 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 vegetables be.
fore adding the liquid to them in or
der to determine how much to use. II
the soup recipe call for a large guam
tity of -four than butter it should be
made in double boiler, the liquid made
hot and added gradually to the mixture
of flour and butter until it is liquid anc
smooth; then return to double boiler
| and reheat