The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-01-04

seasoning and a slight thickening of flour
ton of milk or cream to these makes the
cream OF vegetable soup. Peas, beans
without the addition Of milk: a little
cream may be added if cream soup is
desired The flour or cornstarch is used
to give the soups a creamy, smooth con-
slstency and prevent their settling. The
blended togethe s.t ana this is ealIed the
binding that holds the solid and liquid
parts together f, ,. in soups or s SAUCES; Egg
soups to make them richer. The egg and
soup poured over them
THE PROPORTIONS TO BE USED.
The general proportions are one quart
Of liquid, water, stock, broth or milk;
level teasp pod of butter f twp level
tablespoonfuls. of flour, a level teaspoon
using starch flour mix NIX it with cold water
instead of butter. Corn or wheat starch
is used in cream of tomato soup. as they
make a clearer soup than plain flour.
Cold cooked vegetables may be used fog
with hot liquid so they can be rubbed
water in which they were boiled has been
thrown away use fresh broth, or stock,
before adding the liquid to them IN order
soup recipe calls for larger quantity
a double boiler the liquid made hot and
a a6d b gadqa nf to the od an9 OF 8Sr
then return to double boiler and reheat.
WHITE BEAN SOUP.
Soak one cup of white beans over night
in Il lukeTarm :, water In the MORNING
pints of boiling water Cover and let
them cook gently for five hours, or until
them through a sieve: add table
spoonful of tapioca-if the pearl is used
stock to make the soup of proper con-
siistency Y, az and a tiny pinch Of Powdered
piece OF butter the size OF walnut, Let
cook gently for half an hour.
VEGETABLE SOUP.
Put any bones left from roast beef in
ham cut into strips Cover with as much
water as is. needed for quantity of soup
it boils add potatoes, carrots, celery, a
small onion, small head Of cabbage and
except the onion into small pieces. Cook
remove the bones; season to taste and
serve
ANOTHER VEGETABLE SOUP.
Chop fine three onions, three carrots,
three turnips; put into a soup kettle with
three quarts of boiling water and simmer
fine and a pint of stewed tomatoes. When
green vegetables are in the maRket add
99n n or tW9 green bel peppers ch399gged
bunch of sweet herbs and let the soup
simmer T, Tor twenty MINUTES or until the
sieve, return to kettle, bind with the
a teaspoonfuI Of sugar and a cup of
sweet cream if you have it and let it
boil up; season to taste with salt and
JULIENNE SOUP.
Cut one medium sized carrot into shreds
or fancy shapes with a vegetable cutter,
also a small turnip; chop a stalk of cell
cry. a core of lettuce and onion rather
fine. Fry the onion a delicate brown in
a. little butter then add the carrot. tur-
nip and celery. Add to them a teaspoon
full 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 a few green lettuce leaves
shredded; season and heat very hot and
serve.
TOMATO SOUP.
Cut quarter of a pound of raw ham
into small pieces and fry brown with a
small onion: add of tomatoes, a
small bay leaf and stalk of celery.
Simmer for fifteen or twenty minutes.
Then press through a sieve: add a quart
of stock and let it boil up; then season
with salt and pepper and a teaspoonful
of sugar. If the tomatoes are very sharp
add much soda as you can put
ten cent piece, dissolved in a little warm
water.
ONION AND CUCUMBER SOUP.
Take three good sized cucumbers and
two white onions; peel and slice them.
Cover with pint of boiling water and
pint of white stock, chicken or veal and
simmer for one hour: then rub through
a. sieve. Keep hot while you sca1d a pint
of milk in a double boiler. Pour this over
a paste made of two tables pOonfuIS of
-four and one of butter; return to double