Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-11-12
- THE PRACTICAL tl0USf HI Frs Own PAGE z20
Nourishing Soups


| The economical housewife who would
| have her family properly nourished begins
| giving them soup a regular diet early in
| November. Before this time soup Is only
served occasionally as the first coufee at
| dinner. bat soon as cold weather comes
| to stay there is nothing like a s;esming.
nutritious liquid to warm body mp and
break an overkeen appetite
| In order to have a good supply of SCUM
| stock always on hand the housewife should
save every bone that IS cut from every bit
of meat bought during the week. Then
! she should buy four or Gve-quart porce-
| lain Kettle and reserve it for soup making
aioBe. ironing or cooking day is the best
| time for boiling he bones and meat when
| the gas or coal stove is hot for other pur-
poses \ splendid soup 20 always keep on
| hand is the following:
Place In the kettle all the bones and any
| remnants of roasts that may remain from
| IN" weeks bill of fare. II is wei "a huy
| aiso a small shin Of beef a pound or
Two OF round steak and add TO the bones.
cover with cold water and let them simmer
Tor three hours. Al the end Of that time
add handful OF celery tops bay leaf
| TWO or three carrots cut into dice num-
| Der OF sprlgs Of parsley. an onion cut in
halves and chunk OF ham or a level IA BILE
spoonful of salt. Boil for another bour
Remove from the fire. strain Though a
tie IA which II was cooked Cover ana
Keep IN cool place. Remove the grease
winch rises to the top when cold With
inns stock as foundation there are any
number of palatable soups which can DO
served to give the family variety
When in a hurry this plain stock car be
! Favored with can of tomatoes or by
adding salt and pepper to taste stalks of
macaroni can be dropped in and boiled for
niteen or twenty minutes to make a re-
freshng soup.
TO make barley soup. wash two table,
| spoonfuls Of barley in cold water ana hon
II rapidly for five minutes Drain and co,.ar
| with boiling water, allowing il to cook for
| Two hours. Season one quart Of stock with
! ohe-half teaspoonful OF salt and n SALT
spoonful of pepper, and when piping hot
add the cooked barley
Julienne Soup-After pairing three carro,s
cut INTO long. thin strips DO the same to
small turnip. Cover with boiling water
| and simmer for thirty minutes Now add a
| quart OF stock, pepper and salt TO taste and
| a cupful of cooked peas Before serving
throw IN bits of lettuce cut fine.
| To make plain stock nourishng serve II
| with eggs and rice Allow four table
spoohiuls or rice TO simmer In one quart OF
| Stock Tor twenty minutes. Pass through a
SIEVE and return il 10 The kettle Whfn Tho
| yolks Of two eggs thoroughly and after
| mixing with little hot SOUP pour into the
kettle, removing all from the fire just be-
| and serve.
Plain Stock with Oysters.-Boil tosetber
| one can OF tomatoes, one and one-haIr
| quarts OF stock one tablespoonful of
chopped onion, a bay leaf six cloves a
| cash Of celery salt and one-half teaspoon
| ful Of peppercorns. As soon as thay- roach
| the boiling point let them simmer for
| twenty minutes. Strain and cool ParbnfJ
! one pint of oysters. place several at the
bottom OF each soup plate or bouillon cup
and cover with the hot strained stock.
| serve with tiny squares Of toasted bread.
Soup with Custard Nolds.-Reat vre,I ora
| egg and mix with one large ia bIesnoonf,t
or plain stock. Season with celery salt ana
pepper and strain into n mold Place a
piece or buttered paper over the mold and
stand in a saucepan Of boiling wafer a.
! the contents steam until the custars is 6rn,
Allow IL 10 cool and cut into shapes or slices
| with fancy cutter Place one In each
soup plate Heat together one quart of
PLAIN stock and cupful of cooked meas
| When they reach the boiling polnt nour
| over the custard mods.
II the stock kettle IS emnt,. b.u. -,
| some soups that can be made IN nuiclfv
| ana lneXpensively. Brown together in a
! irving pan two small carrots pared and cut
INTO d!ce' one potato similarly prepared.
| one onion sliced IN thin shavings and two
| tablespoonfuls of butter. As soon as fbev
| become a golden brown place them in a
| Kettle with one bay leaf and let. them sim
| mer gently in a pan of boiling water fo,
| twenty minutes. Strain and rebeat vim n
| seasoning Of salt and pepper Serve with
| egg balls, made as follows:
Pass three hard boiled eggs throre,, =
sieve and season with one saltspoonfIIl Of
saI' a dash Of cayenne pepper and n
tablespoonful of grated cheese. Stir in
slowly the uncooked white of an egg and
| form into tiny balls Drop into a mar 90
| boiling water and when warmed through
| place in the soup.
Dried Bean soup-Soak over ,iebt o,o
| pint Of white soup beans In the morning
araln ana boil up in two quarts of cold
! water. Throw this water aWay as soou %
! 1t comes to a boil and cover the beans
with two quarts Of boiling water I'm which
mas been dissolved one saltspoonful of BIZ
carbonate OF soda. When the beans are
reduced to pulp press through a sieve.
season with one tablespoonful of butter
SAT- and pepper TO taste, heat and serve.
Here are some cream SOUPS that ALWAYS
find favor with family If carefully pre-
pared:
Lettuce Soup.-wash through several
waters two good-sized heads of lettuce.
Place the separate leaves in a dry soup
kettle and stir over the fire constantly until
they are wilted and cooked. Now drain
and save the liquid that is left. Chop the
lettuce leaves fine, press through a sieve
and add the liquid and pieces of finely
chopped onion amounting to not over one
tablespoonful. Place in a pan of boiling
water over the fire and add one quart of
milk. Thicker with one Tablespoonful of
butter and two tablespoonfuls of flour
rubbed together. and stir until creamy.
Season with a teaspoonful of salt and a
dash of pepper and serve.
Beet Soup.-Into one pint of water crate
four beets that have been scraped
Cook slowly for twenty minutes Brown
a slice of onion in one tablespoonful OF
butter and cook until soft. Place In a
porcelain dish and set over the fire in a
pan of boiling water. Add the beets one
quart of milk a bay leaf and a blade of
mace. Moisten one tablespoonful of corn
starch in cold water. add TO the Ingredients
and cook until creamy Season with salt
and pepper and pass through fine sieve.
Before serving stir in one more tablespoon
full of butter.
Danton and the Clock.