The Bridgeport evening farmer., 1909-07-08

IF you are trying to cook surprises
 and extra dishes for your family,
 2 you will discover that they have
 lost their relish for salads and cold desserts, and that when they come in for dinner nothing will be more welcome than well-havored soup. We are to take the soups without stock, and by that l mean the purees and cream soups with vegetable foundation, in stead of the heavier pneat soups.
 We have been talking of the values of cold dishes, and having thenr served the 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- tzl<es you may make, never forget to heat the dishes in which the soup is to De taken to the table.
 ssrvs 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 is poured or ladled from one receptacle to another, the hotter it will be when served to the person for whom 1t is intended.
 Now for the soups themselves. spltt-Psa Soup Easily Made
 Perhaps we will begin with the most old fashioned of them all, a split-pea soup This takes time to make, which seems to be true of almost every dish which was a favorite 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 softened, and may be set upon the stove in the soup thoroughly soft
 An onion cut in small pieces should be added at once. The soup should be watched and stirred occasionally as means of determining how fast the peas arc softening Also hot water should De added in case the soup boils away in its lengthy cooking. Three or four hours of sirnmering should suffice for 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, 1t does no harm to set the kettle@on tnS DdCk or tne SLOFe 10 WALL SaOflly before dinner the kettle may be brought to the front of the stove and allowed to boil before it is taken from the fire to strain
 xmpertanos q straintng
 One of the important factors in sue eessful 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 it 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 tiniest particles, which fall and make body to the liquid already in the bowl.
 When nothing remains but the shells or husks of the peas, lift the strainer, scrapc what may adhere to the bottom after having passed through the wires and then set the strainer aside The contents 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 1t carefully. Reserve one-third of cupful and with this mix heaping tablespoonful of flour. Stir until there