Arizona republican., 1909-09-21

EFF you are trying to cook surprises
and extra dishes for your family,
YOU will discover that they have
lost their relish for salads and cold
desserts, and that when they come IN Tor
dinner nothing will be more welcome
than a well-havored soup We are TO
take the soups without stock, and by
that | mean the purees and cream
soups with a vegetable foundation, in
stead of the heavier meat soups.
We have been talking OF the values
OF cold dishes, and having them served
really cold; now we must learn that
he essential point OF hot food, particu-
larly soups, is to have them served al
most as hot as when they are taken
from the stove This little foreword
about service will be easily understood
If YOU have ever been served cold and
lumpy soup; and whatever other mis-
takes You may make, never forget to
heat the dishes in which the soup IS to
be taken to the table.
Serve in Cups
Since soup tureens have gone little
out of style, soup is serve in plates or
cups directly from the stove. Although
one cannot answer for the changes OF
fashion, this difference in service has
been made because the fewer times soup
is poured or ladled from one receptacle
to another, the hotter it will be when
served to the person for whom It IS
intended.
Now for the soups themselves.
split-Pea Soup Easily Made
Perhaps we will begin with the most
old fashioned OF them all, split-pea
soup. This takes time to make, which
seems to be true of almost every dish
which was a favcrite with our grand
parents.
To get the most from your peas, you
should soak them over night in cold
water, one cupful of the dried vegetable
to three pints of water. By morning
they should be slightly softe1ed, and
may be set upon the stove in the soup
kettle to cook slowly until they are
thoroughly soft.
An onion cut in small pieces should
be added at once. The soup should be
watched and stirred occasionally as a
means OF determining how fast the peas
are softening. Also hot water should
be added in case the soup boils away
in its lengthy cooking. Three or four
hours of sinmering should sufilce Tor
this, and, if it does not, you may know
that the peas have been kept too long
and have hardened beyond hope.
If you start your pea soup early and
yet do not wish to serve it until late,
it does no harm to set the kettle on
the back of the stove to wait. Shortly
before dinner the kettle may be brought
IL ~ II Ill
to boil before it is taken from the FIRE
to strain.
Importance of Straining
One of the important factors in sue
cessful soup making is careful straining.
Have ready bowl, wire strainer and
masher, and pour the soup through the
strainer into the bowl The liquid will
pass through easily enough, but 1t will
be necessary to use the masher in order
to force the softened peas and bits of
onion through the wires of the strainer
in the finest particles, which fall and
make a body to the liquid already IN
the bowl.
When nothing remains but the shells
or husks of the peas, lift the strainer,
scrape what may adhere to the bottom
altar having passed through the wires
and then set the strainer aside. The
consents of the bowl may then be re-
turned into the soup-kettle.
When the soup has been returned to
the fire take one cupful of milk and
pour two-thirds into the soup, stirring
II carefully. 2 Reserve one-third OF a
cupful and with this mix heaping
tablespoonful of -four. Stir until there