Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-02
Table and Kitchen.
Tomato Soup IS Called American
AbroaS

Tomato soup 1ssSuch fayorite of the
Americans it has become known abroad in
a general way as the soup a rAmericaine.
The particular variety which is considered
the American speciality is tomato cream
soup. TaA
This is very delicious soup when made
successfully-thate IS, without allowing the
milk to become curdled by the acid of the
tomato In order to- prevent this the soup
is first made in two separate parasitic to-
matoes into a puree without spices. and
the second part composed of the milk. or
part milk and part chicken or veal stock
thickened and seasoned, and Just before
the two parts are put together ready for
serving pinch of baking soda is added to
the tomato PURGE. If the tomatoes are very
acid add a little sugar while stewing. This
soup should not stand after 1t is put to-
gether.
one variety of tomato soup is really an
expanded tomato sauce the tomatoes being
stewed with butter. little bacon or ham,
onion, cloves. parsley. bay leaf ETC.. then
passed through sieve to remove skins and
seeds, and diluted with broth or stock to
make a good soup. There are numerous
methods for preparing tomato soups and
all are appetiZng, the variety giving one
opportunities for serving tomatoes fire.
quently In this form without sameness.
Tomato Soup.
tomatoes and a small onion sliced and fried
slightly in little butter Cook until the
tomatoes are soft, then put through a
coarse sieve and return again to the boiler.
season to taste with salt and pepper. Break
six sticks of macaroni into small bits and
add to the soup and cook until soft. Then
serve.
Tomato and Corn Soup.
Use one quart Of tomatoes. either fresh
or canned; add quart of good stock, quar-
ter of small carrot, one small onion, two
cloves, piece of bay leaf. six peppercorns
and a tablespoonful Of chopped ham or
bacon. Cover and cook slowly for half an
hour then rub through a Sieve Return to
the fire and thicken with one tablespoonful
Of butter rubbed to smooth paste with
one tablespoonful Of flour. Stir until
smooth and thick, then add seasoning Of
salt and pepper and a cup Of scraped corn.
Cook few minutes longer, then serve.
Tomato PURGE With Vermice1i.
Prepare a quart Of fresh stock as for
thick soup, and when 1t boils move to the
side of the fire and simmer for half an
hour Then make a cup Of tomato PURGE.
Skim all the fat from the soup, add small
bunch of parsley and sweet herbs and then
simmer for twenty minutes. Boil half
pound Of vermicelli in sailed water. strain
the tomato soup, then add the vermicelli
and let the soup boil up again, then serve.
Cream of Tomato With Rice.
Take a pint of tomatoes; pick over and
wash half a cup of rice. Put the tomatoes
in a soup kettle with a pint of cold water
and let them gradually come to a boil. then
add another pint of cold water. and when
it comes to a boil. add the rice. two tea
spoonfuls of salt, and, a saltspoonful of pep
hoi1 10
soft enough to break, then stir in paste
made by rubbing together two tablespoon
fuls of butter and One of -four saltspoon-
full of soda and about a pint of hot milk.
or enough to make the soup as thick as
cream. Cook for a few minutes, then serve
at once.
Tomato and Tapioca Soup.
Put a pint of strained tomato into the
soup kettle, add half tablespoonful OF
beef extract. a tablespoonful of butter.
three dessertspoonfuls Of fine tapioca and
three cups of hot water, season to taste
with salt and paprica. Cook for quarter
of an hour and seryeiwith tiny croutons.-
Tomato Chowder.
Take three, pounds of soup meat or a
large soup bone, aimedium-s onion,
few small potatoes, Ave small carrots.
new turnip, bunch of soup herbs and a
quart of tomatoes. Season with salt and
pepper. When the soup Is done remove the
meat or bone and add a cup Of grated corn
or some tiny egg dumplings.
=" Tomato Bouillon.
Put a quart Of plain unseasoned beef
stock over the fire, add piece of bay leaf.
a large slice Of onion chopped. teaspoon
full of celery seed and four whole cloves.
Then add a pint of tomatoes and season to
taste with salt and pepper. Cook all to-
gether for twenty minutes, then clarity.
Beat the white and crushed shell Of an egg
together with just enough water to mix;
then add to the soup and boil rapidly Tor
ten minutes: strain through cheesecloth;
reheat and serve with toasted bread crou-
tons.
Tomato Bisque.
Stew quart of, tomatoes for half an
hour: add a teaspoonful of soda, remove
from the fire and stir while the tomatoes
foam up, then strain Return to the fire,
add two level tablespoonfuls Of butter, salt
and pepper to taste and a cup Of fine toast
ed cracker crumbs. Just before serving
add enough boiling hot milk to make the
soup the right consistency.
Celery salt little onion juice may be
added for f1avoring II desired.
Old-Fashioned Tomato Soup.
Take a quart Of tomatoes, small bay
ACdA, q quart VI WdleE VI olOShs Qudi ISh
pound of ham. a small onion. two table,
spoonfuls Of butter. q small carrot. four
tablespoonful of -four, a stalk of celery or
half a teaspoonful of celery salt and salt
and pepper to taste.
Cut the ham into small dice, slice the
onion and fry them together in a little of
the ham fat until brown; then turn into
large saucepan or soup kettle with the
water or stock. the vegetables and season.
Ing and simmer for half an hour, then add
the tomatoes and cook gently for three
quarters of an hour longer, then press
through sieve, return to the fire. Rub
the flour and butter together to a smooth
paste; add a little of the hot soup to the
paste to dissolve it, then stir into the boil
ing soup and stir until 1t boils up. See
that it Is seasoned to taste and serve with
tiny croutons of fried bread.
Pound Cake.
This is an oldtime recipe. The success OF
the cake depends almost entirely on beat
ing and baking, The oven must be OF
moderate but steady heat.