Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-21
MAKING SAvORY SOUPS
An Often Neglected House
hold Problem.
QUICK AND EASY WAYS
NoURIsHING FOODS AND VERY
PALATABLE.
Foreigners Regard the Stock Pot as a
Most Important Depend

Written for The Evening Star.

American housewives, as q RUE, 10 Hoe
appreciate the value of soup as staple
on the daily menu. In fact, it Is too fire.
quently reserved for course dinners only,
when the family circle is increased by
guests. Even then its nutritive qualities
are not considered seriously. On the other
hand, in families Of foreign extraction,
notably German, French and Russian, the
soup stock is guarded with a jealous eye
and forms the staff Of daily life. 1t is by
the foreign housewife, therefore, that the
most nutritious of soups are offered, and
the following recipes are to be depended
upon, as lending variety to that which
should be the initial course of the simple
family dinner.
A shin of beef is an excellent founda-
ton for series of clear or glace soups.
For a family of four, half shin will pro-
vide material for three soups, barley or
rice, vegetable and tomato glaca In order
that every trace of fat may be removed
from the stock, the meat must be cooked
the day before the soup is needed.
Cover the half shin with about four
quarts Of water, first making sure that the
meat is well cut and the bone cracked.
Simmer gently for three or four hours, with
a bouquet of herbs, parsley, celery, bay
leaf, etc. After removing the fat and
straining, it may be. colored by adding
half sliced onion, fried nearly black In
a.iittle butter. After this has been stirred
through the stock, strain the liquor. A few
drops of burnt sugar will give darker
shade of amber than the onion.
Vegetable Soup-Cut a. small carrot and
turnip into dice, which will cook so
quickly that they may be boiled in the
strained stock to give it flavor. Some
cooks, fearing that the stock will boil away
in cooking the vegetables. boil the vege-
tables with the meat; but treated in this
way they soon sour. A better way is to
parboil the vegetables in water, adding
them to the soup stock for flavor when
they are tender.
Rice or Barley Soup.-Boil barley or rice
separately until tender and add to the clear
stock, allowing teaspoonful for each per-
son. The grains should be whole and dis
tinct, though well done.
Glace Tomato Soup.-To three half pints
Of clear stock add half a can of tomatoes.
small teaspoonful each of sugar and salt.
Mash through a sieve and add the stock.
Bring to the boiling point and then stir
into saucepan In which tablespoonful
Of flour has been stirred into tablespoon
full Of boiling butter, which has been al
lowed to brown 'trifle. The hot butter
gives the glace effect. A tiny bit Of onion
boiled with the tomatoes adds greatly to
the flavor, but 1t must be used with discre-
ton. If the presence of onion is detected
the cooking lacks delicacy, yet without it
the soup lacks snap" The born cook
knows just how much onion to use; her
less fortunate sisters learn by experience.
Black Bean or Mock Turtle soup-Wash
and soak over night in three pints of tepid
water one cup (half a pint of black beans,
which at 121a cents quart costs 3 cents.
Next morning bring them to boil and sim
mer until they are soft enough to mash
blade of mace, a bay leaf and a pinch
of thyme, and add at the last moment a
small teaspoonful Of salt. All this may be
done early in the day, and at the evening
dinner hour heat to the boiling point and
garnish with hard-boiled eggs cut in rings.
Serve with bits of lemon. and if you want
the real turtle effect, add a glassful OF
sherry.
Green Peap Soup.-Empty can of peas
and let them air. If they are not perfectly
tender, cook until they will pass through
soup sieve. Heat three half pints of milk
spoonful of boiling butter~and an even ta-
blespoonful Of -four have been stirred
smoothly. Add salt and pepper to taste,
and stir this into the mashed peas. Strain
once more through the sieve and serve very
hot. The milk turns the soup dainty and
appetizing lettuce green and 1t ranks with
black bean soup as a favorite for an or
nate dinner.
matoes pint of water. six whole peppers,
bay leaf. three cloves and two teaspoonfuls
of sugar. Boil gently for twenty minutes,
strain, add one-half teaspoonful Of salt and
one-elghth teaspoonful of soda. Rub three
even tablespoonful Of flour and three of
boiling butter, using a large saucepan Stir
into this the hot tomatoes. strain and serve
Canned Corn Soup.-Rub through a SOM
sieve one can Of corn stewed until tender.
Add small teaspoonful each of salt and
sugar, and one-half teaspoonful of cream
Thicker slightly with -cornstarch and boil
faih1 P,,la re ohs,
or veal stock varies this recipe. If cream is
lacking, use milk with a piece Of butter the
size Of a hickorynut.
Asparagus Soup.-Cut bunch OF aspa ra-
gus into small pieces and boil in a quart Of
water until tender. Run the asparagus
through a colander saving the water in
which 1t was boiled. Heat a pint Of milk
and thicken with a tablespoonful Of butter
rubbed with one of -four. Add the aspara-
gus and the water in which it was boiled to
the milk. butter and flour. season to taste,
not forgetting dash of nutmeg, boil two
minutes and serve very hot. Canned as
paragus may be used.
into small pieces should be boiled until
tender in one quart Of water. Rub through
a sieve and add one pint Of good stock in
which one tablespoonful Of -four and the
smooth Cook thoroughly together, season
and add half pint Of cream or rich milk
Potato Soup-Cut one quart of pared no.
tatoes into dice. cover with plenty of water
and cook until soft. Strain through a sieve,
add one quart of new milk, little butter.
pepper and salt, and celery salt, or spfig
of fresh celery. Boil up once and serve hot
Dreamed Chicken Soup.-Save the broth
from boiled chicken to the amount of
three pints. Skim and strain. Boil four
eggs until hard, and mash the yolks with
q cupful of bread crumbs, moistened in
little milk. Into this stir one pint Of hot |
cream and add the entire mixture to the
chicken broth. boiling not more than five
minutes. Season to taste, and. lastly, drop
in the whites Of the eggs, chopped coarsely. |
Split Pea Soup.-Wash quart of split
peas and soak over night. In the morning
cook in four quarts Of water, adding a
ham bone. one small onion cut fine and |
After boiling gently three or four |
hours press through soup sieve and return |
to the kettle with a sliced lemon. Boil a |
few minutes and serve with croutons, small |
pieces of bread cut dice7shaped and brown |
ed In butter or boiling lard.