Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-10-14
I 1OUSE=
HOLD
hints

Even at this day of high meat prices
there are too many housekeepers who do
not understand the art of making soup
part of every days dinner. There are no
items on the family bill of fare so expensive
as steaks and chops, and yet in many homes
where the income does not warrant such
outlay they are in constant use. While good
soups help out nightly in reducing the
butchers bill (for far less meat will be re-
quired after timely prelude of soup, they
are also to be recommended on the score of
digestlbilty. Soup says Brillat-Savarin,
the greatest of all gastronomic authors,
''rejoices the stomach and disposes 1t to re-
ceve and digest food
For an old person particularly bowl Of
hot soup, we'll made and absolutely free
from grease, furnishes requisite nourish-
ment In one OF It's most easily assimIlate ed
forms. AZ for expense, soups served daily
for Il year TO q large family need not ex-
coed $50 all told.
In a family of any size Il IL seldom neces-
tary to buy meat expressly for soups, ex-
cepting Tor consomTnes or other clear soups
which are not family everyday soups For
a rich beef soup or mutton broth ten or
tifteen-cent shank soup bone, cut In pieces
or split, or tho same moneys worth OF neck
of mutton when combined with neup
greens, vegetables and barley, make hour-
ishiug soup that will give two or three
meals, There are no hard and fast lines
regarding what shall 80 into the stock pot.
In buying roasts, steaks or chops from the
butchers have all the trimmings In. In
boiling any meat, fowl fish save tho
liquor In which they were cooked, us we'll
as the water In which caulitower, peas,
cabbage rice or macaroni are boiled. While
the thrifty French housewife seasons these
and serves them for soup with merely an
accompaniment of bread, the American ap-
petite would find this the personification OF
ha rrra bon 70 a
upon this and of her the American might
well take lessons She, for instance. has
cooked carrots and cabbage for dinner.
When they are done and the water turned
off she makes ready her soup. Into her
trying pan goes a generous tablespoonful Of
butter. AS soon melted she stirs in two
tablespoonfuls and half of flour, and when
blended she adds the water, which has re-
tained the flavor of the vegetables cooked
in 1t. The soup is then cooked two or three
minutes until smooth and thickened Now
she adds few bits of the vegetables. cut
in slightly shapes, or little chopped pars-
ley or fine cut mushrooms. Thus, out of
almost nothing she has an attractive-look
ing and appetizing soup, which has taken
hardly ten minutes in its preparation and
cost almost nothing.
Cream SoupS-Cream soups are also mex
pensive and quickly made. Their dainti-
ness makes them suited to even a course
luncheon, where they are served with souffie
balls or croutOns of toasted bread.
All the cream soups are made in the same
general way, and few recipes will serve
as pegs on which others may be hung.
Cream of Corn Soup.-Cut from the ear
enough corn to make a pint or use its
equivalent In canned corn. For the fresh
corn, use sharp knife scoring the rows
OF Kernels, and then pressing out the pulp
from the Kernels with the back of the knife,
leaving the hulls on the cob. Add to the
corn pint OF plain white stock or simply
cold water, let 1t come TO a boil and cook
in ten minutes. Meantime add sliced on
m In fha 40 hni1
and heat to the boiling point In a third
saucepan, If you have room on the stove,
put the cohs with cup of water and let
them simmer, to extract any flavor remain
ing. When the milk reaches the boiling
point add 1t to the cooked corn and thicken
with tablespoonful of flour blended with
tablespoonful of butter and cooked to a
creamy consistency, with little of the hot
soup. Stir 1t in, together with the hot IL
quld. In which the cobs were steamed; cook
Tor ten minutes, then strain through Il
pufee sieve, pressing through much of
the corn and onion as will go. Add ia Bile
spoonful of cream or butter and cupful
OF half-lnch cubes of Drowned croutons or
souftie balls, and serve as hot as possible
Soutne Bails.-To make the soutfie balls
pol together a half cup of milk and a
tablespoonful of butter. The moment 1t
rea ches the boiling point add a rather scant
half cup of well-sffted flour and stir well
until the paste can be pressed with the
niger without its sticking. Take from the
fire and cool about ten minutes then add
TWO eggs, beating them in one after the
other Dust the moldng board with flour
as lightly as possible, lay the paste upon 1t
and roll out until a little thicker than YER
n1ceIH Cut into balls the size of large
marrowfat peas, and fry in boiling hot fat
They will swell up into tender hollow souf-
lies, that are delightful to use in any of the
cream soups. They should be a delicate
brown.
Cream OF Celery Soup-This can be made
from the outer tough stalks of the celery
head that are not suitable to eat on the
table. Do not use the green stalks but
those that have been at least partially
hieached. Wash and scrape, and when you
have the equivalent of two heads cut in
inch pieces. using few of the leaves, and
cook slowly for three-quarters of an hour
in a quart of water water and white
stock When tender press through PURGE
sieve. Add quart of hot milk and when
IL comes to the boiling point thicken with
two tablespoOnfus of flour blended with
the same amount of butter and cooked with
Il little of the boiling soup. Stir the soup
constantly until smooth and thickened, add