The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-07-08
TWENTY MINUTE SOUPS
CBy Mrs. s. T. Rorer.)

= =. i
One naturally turns, when thinking
of quick soups, TO some form of vege-
table foods mixed with milk. slightly
thickened with a mixture of butter and
flour. All the green vegetables lend
themselves easily to this combination.
A little onion, bay leaf Give cents
worth viii last a year,, ten cents
worth Of celery seed. with salt and pep
per, give you the necessary fiavorings.
The roots, as turnips, carrots, parsnips
satisfy, beets, all require long cooking.
To utilize them in the quick SOUPS use
the left-overs. Carrots, however, can
be grated and cooked in water in fifteen
minutes. A few leftover lima beans.
kidney beans or other ordinary beans
may be converted into delicious soups
requiring only twenty minutes in max
ing from beginning to end. II house
wives would learn TO save every table
spoonful OF vegetables left over from
the meal they could make combination
soups for the next days luncheon
These soups are nutritious and cost
but little In separating the roots of
celery il is wise to put the tops and
roots and the outside stalks aside for
cream of celery soup: the water in
which the celery is boiled for stewed
celery is an exceedingly nice addition
10 an oys~er soup
CREAM OF TOMATO SOUP.
Add a pint Of water TO pint of stew
ed tomatoes, a slice of onion, a level
teaspoonful of salt, a saltspoonful of
pepper; bring TO boiling point and add
enc rounding tablespoonful of butter
rubbed with two rounding tablespoon
fuIs Of -four; stir until the soup again .
boils. strain through a fine sieve. and
serve with tiny squares of toasted
bread
Satisfy SOUP.
Scrub ana cut six roots OF satisfy in
small slices: cover with one pint of
water; cook gently for twenty minutes;
add pint of milk, a tablespoonful of
butter and two tabIespoonfuls of -four
rubbed together; stir carefully until it
reaches the boiling point: add a tea
spoonful OF salt. tablespoonful Of pep
per and a teaspoonful of grated onion.
Serve with oyster crackers i
CREAM OF POTATO SOUP.
Pare four small potatoes. cover with
boiling water. boil rapidly for five min
utes. throw the water away and cover
with a pint and half of boiling water
Add a slice of onion. a bay leaf and a
few celery tops chopped fne-the green
leaves OF the celery viii answer the 4
purpose; cover and boil for fifteen min
utes. or until the potatoes are soft
While these are boiling put a pint Of ,
milk in the double boiler add a table ,
spoonful of butter and one of -four
rubbed together: press the potatoes
through a fine sieve, using the water
in which they We're boiled; add this
mixture 10 the hot milk in the double
boiler. Stir until thoroughly heated,
and serve.
CREAM OF CORN SOUP.
Score six ears of corn down the
center; press out all the ffeshy portions.
leaving the husk on the cob. Put q
pint of milk over the fire. in a double
boiler; add one tablespoonful of butter
and one of -four rubbed together, and
stir until the MIX is smooth and hot:
then add the corn, a level teaspoon
full of salt, a saltspoonful OF pepper,
and cook for ten minutes.
CUCUMBER TAPIOCA SOUP. /
Peel three good-sized cucumbers. cut !
them in halves. scoop oIlt the seeds: :
then cut them in thin slices and cover
with a quart of white stock: simmer
gently for ten minutes, press through I
a sieve; add one pint of milk, bring Y
quickly to boil and add Two->1abIe- c
spoonfuls of graduated tapioca that !.
has been soaking for ten minutes il
half a cupful of cold water; cook for
ten minutes and add a teaspoonfui of
salt 4 SaTrSDoO0frI of reDuer and a ,