The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-06-03
sonp of the Americans.


Chicago.
Soup Of the Americans.
Tomato SOUP is such a fay0rite of the
Americans. 1t has become known abroad
fin a general way as the soup lAmer-
icaine. The particular variety which is
considered abe American speciality is to-
mat0 cream soup.
This is very delicious soup when
made successfully. that is. without al
lowing the milk to become eurdled by
the acid of the tomato In order to pre-
vent this the SOUP is first made in two
separate Harts-the tomatoes into a
PURGE without spices, and the second
part composed of the milk OF part milk
and part chicken OF veal stock-thicken-
ed and seasoned, and just before the two
parts are put together ready for serv-
ing a pinch of baking soda is added TO
the tomato puree. If the tomatoes are
very acid add little sugar while stew
ing. This soup should not stand after
it is put together.
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 a sieve to re-
move skins and seeds. and diluted with
broth or stock to make good soup
There are numerous methods for pre-
pairing tomato soups and all are appe-
tizine. the variety giving one oppor-
tunites for serving tomatoes frequent
j. in this form without a sameness.
TOMATO SOUP.
To one quart of beef stock add pint
OF tomatoes and small onion sliced
and fried slightly in little butter.
Cook until the tomatoes are soft, then
uut through coarse sieve and return
again 60 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.
3D. Nf
fresh or cannel add quart Of good
stock. quarter of a small carrot; one
small onion, two cloves, piece of bay
Leaf. six peppercorns and Tablespoonful
of chopped ham. or bacon Cover and
cook slowly for half an hour then rub
through a sieve. Return to the fire ana
thicken with one tablespoonful of but
ter rubbed TO smooth paste with one
tablespc 0nful of flour Stir until smooth
and thick. then add seasoning of salt
and pepper and a cup Of scraped corn.
Cook "a few minutes longer then serve.
TOMATO PURGE WITH NERMI-
CELL
Prepare quart OF fresh stock as for
thick soup. and when il bolls move TO
the side of the fire and simmer for half
an hour. Then make cup of tomato
PURGE. skim all the fat from the soup,
add "a small bunch OF parsley and sweet
herbs and then simmer fer twenty min
utcs. Boil half a pound Of Nermieeli in
salted water. strain the tomato soup.
AAlEl HtAN ll4k NHAililtEltA ana AEt lAAG Sup
BON up again. then serve.
CREAM OF TOMATO WITH RICE.
Take "a pint Of tomatoes. pick over
ana wash half a cup of rice Put Che
tomatoes i'm soup kettle with a pint of
cold water and let them gradually come
to boil, then add another pint of cold
water. and when it comes to a boil add
the rice. two tablespoonfuis Of salt and
tablespoonful OF pepper; boil until the
rice is tender. bur not soft enough to
break. then stir in @ paste made by rub
bling together Two tablespoonfuls of but
ter and one of flour. a saltspoouful of
soda and about pint of hot milk, or
enough to make the soup as thick as
cream. Cook for few minutes then
serve at once.
TOMATO AND TAPIOCA SOUP.
Put pint of strained tomato into the
soup Kettle add half a tablespoonful of
beef extract, a tablespoonful OF butter
three oesscrtsp0Onfuls of fine tapioca
and three cups of hot water. season to
taste with salt and paprica Cook for
q quarter of an hour and serve with tiny
croutous.
TOMATO CHOWDFR.
Take three pounds Of soup meat or
large soup bone medium-sizad onion,
a few small potatoes five small carrots,
new turnip bunch of soup herbs and
a quart of tomatoes Season with salt
and pepper. When the SCUM is done re-
move the meat or bone and add cup
Of grated corn or some tiny egg dump
lings-
TOMATO EOUIIION
Put quart of plain unseasoned beef
stock over the fire, add piece of bay
lear, large slice Of onion chopped
teaspoonful of celery seed and fOar
whole cloves Then add a pint of to-
matcHs and season to taste with salt and
pepper. Cook an together 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 for ten min
utes- strain through cheesecloth. reheat
ana serve with toasted bread croutons.
TOMATO BISQUE.
SteN a quart OF tomatoes for half an
hour add teaspoonfui of soda. remove
from the fire and stir while the tomatoes
foam mp, then strain Retura to The fire,
add two level tablespoonfuls Of butter
salt and pepper TO taste ana a cup Of
fine toasted cracker crumbs Just be-
fore serving add enough boiling hot
milk 60 make the soup the right con-
sistency.
Celery salt or little onion Juice may
be added for navoring if desired
OLD-t'ASHlONE ED TOMATO SOUP
Take a quart of tomatoes. a small
bay lcaf,a quart of water or stoclxquar
ter pound Of ham. a small onion two
tablespO0nfuls Of butter a small car
rot, four tablespoonfuls Of -four. a stalk