The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-12-01
Ten Quick Soups

(By Mrs. S. T. Rorer.)

Under the head of quick soups comes
the long list of delicious cream soups
which are so easily made without meat
With one or two exceptions they are
truly luncheon soups, as they usually
contain more nourishment than one
needs at the beginning of a dinner.
Vegetables of all kinds lend themselves
readily to a mixture of milk. Many are,
however, quite palatable when made up
partly with water or stock. In fact,
stock makes all kinds of soups much
better and at less cost If the house
wife is of the modern kind she will al
ways have in her refrigerator a goodly
quantity of stock, made from the left
overs, which will enable her to have
even a clear soup in fifteen or twenty
minutes. Stock soups are not usually
considered, however, in the list of
"quick soups and will be omitted
here.
In the following recipes, canned
1 vegetables may, in winter, be substi-
s4~&uted for fresh ones.
u OATMEAL SOUP FOR INvALIDS.
Add half pint of cold cooked oat-
meal to quart of water; add slice of
onion, quarter of a cupful of chopped
celery, bay leaf, rounding teaspoon
full of salt (unless the otmeal was salted,
then add d level teaspoonful), and
saltspoonful of pepper. Cover, and boil
slowly for ten minutes; add, If you have
it, teaspOonful of beef extract, or, if
you have stock, you may omit the ex-
tract, and use it in the place of water.
Press the whole through sieve; return
it to the fire; add half a pint of good
milk anH nvhpO hot WbpYp HIS
is to be served to the sick or to children
for luncheon, after taking it from the
fire the yolks of two eggs may be beaten
with the half pint of milk before 1t IS
added, being careful not to let it boil
after the egg has been added.
CREAM OF POTATO SOUP.
Select three large potatoes weighing
about pound. Pare, wash and cover
with boiling water; boil for five min
utes; drain and throw the water away.
Cover with a pint of fresh boiling
water; add an onion sliced,'a bay leaf,
a stalk of celery chopped, or quarter
of teaspoonful of celery seed; cover,
and boil until the potatoes are tender.
Press the whole through a sieve. Put
one quart Of milk in a double boiler.
Rub together one tablespoonful of but
y-ter and two of flour; add to the milk,
: stir until thick and smooth. Add the
> potato, rounding teaspoonful of salt
and tablespoonful of white pepper. Stir
over the fire for five minutes, and serve
. at once. This soup is not good If re-
heated.
A GOOD SOUP SOUBISE.
Slice very fine one good-sized Spanish |
onion, or three ordinary onions; cover |
with a pint of cold water; add round /
ing teaspoonful of salt and a saltspoon- |
full of pepper; cover, and simmer for
twenty minutes. Press through a col |
ander Put one quart of milk in a |
double boiler; rub together two table |
spoonsfuls of butter and two of flour;
add to the milk, ana stir until smooth
and creamy Add the onion mixture; |
press through a fine sieve; reheat, and
serve with croutons an inch square.
CREAM OF PEA SOUP.
Press through a eolander pint of |
cooked peas; put them into a double
boiler with one quart of milk; add bay |
leaf and teaspoonful of onion juice or
grated onions. Rub together two table |
spoonfuls of butter and two OF flour;
add to the mixture, stir and cook until
thick and smooth-about ten minutes
will suffice Add rounding teaspoon
full of white pepper, and serve with |
eroutons immediately.
QUICK EGG SOUP.
Stir teaspoonful of beef extract into
one quart of boiling water; add grated
onion, an eighth of a teaspoOnful Of
I celery seed or little celery chopped,
half teaspoonful of salt. and a salt
spoonful of pepper; stir constantly until
III reaches the boiling point; strain
-fhrough a fine sieve, and pour 1t winnie
hot into the well-beaten yolks of two
eggs Add four tablespoonful of care
fully boiled rice, and serve very hot.
TOMATO BOUTLLON WITH BREAD
FINGERS.
Put twelve tomatoes cut into slices IN
to a saucepan, or use one can or toma-
toes; add a pint of water, an onion
sliced. bay leaf, a rounding teaspoon
full of salt, saltspoonful OF white pep
per: boil rapidly for ten minutes; press
through a colander. using as much of
the flesh as possible. Add one pint of
boiling water and, IL you like, half
teaspoonful of beef extract and the
whites of two eggs slightly beaten
Stand this over the fire, and boil rapid
" for five minutes; strain through TWO
thickuesses of cheesecloth. The tomato
that remains in the cloth may be put
aside for sauces or the fiavoring OF other
soups. You will have one quart OF
beautiful, clear, strong soup. Serve
with this toasted bread fingers.
PURGE OF CUCUMBER.
Soak two tablespoonfuls of granu- ;
lated tapioea in pint of milk IN a cool
place for ten minutes. Cut three good
sizer cucumbers into halves, and scoop
ont the seeds; then cut them into slices,
and add a quart of water or stock
simmer gently for twenty minutes, and
press through sieve. At the same time
cock the milk and tapioca in double
boiler for ten minutes Add teaspoon !
full of salt. a small onion grated, salt
spoonful of white pepper. Rug together
two tabIespoonfuls of butter and one OF {
flour: add TO the cucumber mixture, and
stir until smooth and as thick as cream
now add the milk. Beat the yoIks OF :