Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1902-11-05
A CHAPTER ON SOUPS.
no" TO Make Them Palatable and
D1EeStible for Delicate or
Vigorous Appetites.

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. Ihls 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 tbs.
sue-Du1ld1nss-c 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
nlsh these necessary elements of food.
IN order to make these soups per-
fectly digestible for indoor workers az
well as for those who live an outdoor
lie and are more vigorous, the large
amount OF cellulose of the tougher sort
must be subjected to a thorough slow
ana continuous cooking to free it from
the prote1d and starch of the vegeta BILE.
The older vegetables are usually util-
lzed Tor such soups as 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.
Ihese may be made entirely of vege-
tables; the broth supplied by brown
ing the vegetables in little fat or but
ter, addlng water and cooking as gen.
tly as possible for at least three hours.
Or the vegetables may be cooked slow
~ In a very little water and the broth
from scraps of meat and bones added
to It.
"A cream of vegeta BILE 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
slight thickening of flour 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; a little
| cream may be added if a cream soup is
desired. The flour or cornstarch is
used to give the soups a creamy.
smooth consistency and prevent their
settling. The flour or starch and butter
are thoroughly blended together and
this is called the "binding" that holds
the solid and liquid parts together III
soups and sauces. Eggs 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 general proportions are one
quart of liquid, water, stock, broth or
milk; two cupfuls of the vegetable
pulp, two level tablespoonful of but
ter, two level tablespoonfuls of flour,
a 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 -four. 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. If
the soup recipe call for 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 unit it is liquid and
smooth; then return to double boiler
and reheat