Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-06-01
Table
and
Kitchen.
SOUP OF THE AMERICANS.

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SOUP OF THE AMERICANS.
Tomato soup is such a favorite of
the Americans, it has become known
abroad in a general way aB the soup
q. fAmericaine. The particular variety
which is considered the American spe-
cie.lty is tomato cream soup.
This is a very delicious soup when
made successfully, that is, without al
lowing the milk to become curdled by
the acid of the tomato. In order to pre-
vent this the soup is first made in two
separate parts-the tomatoes into
PURGE without spices, and the second
part composed of the milk, or part
milk and part chicken or veal stock
thickened and seasoned, and just be-
fore the two parts are put together
ready for serving a pinch of baking
soda is added to the tomato PURGE. If
the tomatoes are very acid, add little
sugar while stewing. This soup should
not stand after it is put together.
One variety of tomato soup is really
an expanded tomato sauce, the toma-
toes being stewed with butter, a little
bacon or ham, onion, cloves, parsley,
bay leaf, etc, then passed through a
diluted with broth or stock to make
good soup. There are numerous meth
ods for preparing tomato soups and all
are appetizing; the variety giving one
opportunities for serving tomatoes fire.
qucntly in this form without u same
ness.
Tomato Soup.
To one quart of beef stock add q
pint of tomatoes and a small onion
sliced and fried slightly in little but
ter. 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, quarter of a small carrot; one
small onion, two cloves, piece of bay
leaf, six peppercorns and tablespoon
full of chopped ham or bacon. Cover
an cook slowly for half an hour, then
rub through Il sieve. Return to the
fire and thicGcn with one tablespoon
full of butter rubbed to Il smooth paste
with one tablespoonful of flour. Stir
until smooth and thick, then add sea-
soning of salt and pepper and cup
of escaped corn. Cook Il few min
utes longer, then serve.
Tomato PURGE With Vermiceli.
Prepare a quart of fresh stock as for
thick soup, and when it boils move to
the side of the fire and simmer 70"
bo an boYr 'Thcp make a cllp of to-
mato PURGE. Skim all the fat from the
soup, add a small bunch of parsley and
sweet herbs and then simmer fol
twenty minutes, Boil half ! pound OF
vcrmicelli in sailed water, strain the
tomato soup, then add the vcrmicelli
and let the soup boil up again, then
serve.
Cream of Tomato With Rice.
Take a pint of tomatoes; pick over
and wash half cup of rice. Put the to-
matoes in Il soup kettle with a pint OF
cold water and let them gradually come
to a boil, then add another pint OF coid
water and when 1t comes to boil ADD
the rice, two teaspoonfuls OF salt anc
!; tablespoonful of pepper; boil until the
rice is tender, but not soft enough t"
break then stir in paste made by
rubbing together two tablcSpoonfuls Of
butter and one of flour, n saltspoonful
of soda and about a pint of hot milk,
or enough to make the soup as thick as
cream. Cook for Il few minutes then
serve at once.
Tomato and Tapioca Soup.
Put a pint of strained tomato into
the soup kettle add half Il tablespoon
full of beef extract, Il tablespoonful OF
butter. three dcssertspoonfulS of fine
tapioCa and three cups of hot water,
season to taste with salt and paprilla.
Cook for Il quarter of an hour and serve
with tiny croutons.
Tomato Chowder.
Take three pounds of soup meat or
q large soup bone, medium sized
onion. a few small potatoes, five small
carrots. a new turnip, Il bunch of sou"
herbs and Il quart of tomatoes. Sea-
son with salt and pepper. When tn"
soup is done remove the meat or bone
and add a cup of grated corn or some
tiny egg dumplings.
Tomato BouiIIon.
Put a quart of plain unscasoned
beef stock over the fire, add Il piece Of
bay leaf, "a large slice of onion chopped,
q teaspoonful of celery seed ana four
whole cloves. Then add Il pint of to-
matoes and season to taste with salt
and pepper. Cook all together for
twenty minutes then clarity. Beat the
white and crushed shell of an egg to-
gether with just enough water to mix;
then add to the soup and boil rapidly
for ten minutes: strain through cheese
cloth; reheat and serve with toasted
bread croutons.
Tomato Bisque.
Stew quart of tomatoes for half
an hour; add teaspoonfu of soda, re-
move from the fire and stir while the
tomatoes foam up then strain Re-
turn to the fire. add two level table
spoonfuls of butter, salt and pepper
to taste and a cup of fine toasted
cracker crumbs. Just before serving
add enough boiling hot milk to make
the soup the right consistency.
Celery salt or little onion juice may
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