Los Angeles herald., 1909-11-11
ECONOMIES IN SOUPS

Simplicity should be the rule in con-
nection with the soup tureen. STOCK
or water in many instances-is the
foundation of varied menu. Stock
that is SO excellent that it becomes a
thick Jelly when cold really needs little
or no addition to it to be thoroughly
enjoyed. A tablespoonful of fine sago,
with a little -four blended in water or
milk; the same quantity of rice, or
tapioca with an opion; or merely finely
chopped parsley, simple of itself
pearl barley, or even flour blended In
little milk, or -four Drowned in a frying
pan, lend their aid to prevent monot-
ony.
other important havorings are pro-
vided by macaroni, vermicelli and spa
ghetti, while the packet of mixed herbs
is q desirable adjunct and plays It's
small part very well in the place OF
what our French friends call a bouquet
garni; grated carrot, grated cheese ana
odds and ends of celery too coarse TO
place on the table are also good. Toast
cut in cubes, croutons, crusts Drowned
and crisped In the oven and smashed
up with the rolling pin, fried parsley
etc, add their quota to the table.
In the event of there being no bones
available for making stock, a few cents
will provide soup for two for several
QaYS. WIlllb Is IIldITOW OC pui
chased there will be a nice quantity of
good fat for other purposes which
should be SKINNED off and kept; or, If
the bones be cracked and the marrow
removed, this can be served UP as
separate dish.
Macaroni Soup
Macaroni soup is made from stock
brought to brisk boil, the macaroni
being broken into two-inch lengths and
thrown into 1t. About half an hour will
be long enough to allow for the maca-
roni to cook. The soup is improved II
served with a little grated cheese.
Many soup can be made without
stock To make rice, sago or taploca
soup take a pint to pint and half Of
the liquor in which ham, rabbit, mutton
or beef has been boiled; add an onion
and a stick of celery Qf one be at
hand), and pepper and salt; simmer
slowly till the vegetables are quite soft,
when they should be removed; boil the
liquor again, adding tablespoonful or
rice sago or tapioca.
Artichoke, celery, potato or onion
soup can be made with skim milk in
stead of stock or meat liquor The
vegetables selected should be boiled
until tender passed through a sieve,
and returned to the milk with salt and
pepper to taste, and the whole boiled
again and constantly stirred, a little
thickening or contour or household
-four being added. If desired.
To make Panado soup peel and cut
UP an onion, adda stick of celery, half
a turnip and half a carrot, and put
them in a pint to a pint and q half
of liquor in which meat has been
boiled Add one and a half to two
ounces of bread crusts, and boil slow
ly for two hours. Pass the vegetables
and crusts through a sieve. season
with salt, pepper and little moist SUI
gar, return to the liquor and boil
again.
All that is needed for potato and
carrot soup is two small carrots, three
small potatoes, an onion and a couple
of sticks of celery cut up and boiled
for two hours in a pint and a half
of water, Season with salt, moist su-
gar and a dash of cayenne pepper, |
pass through a sieve, boil again for
ten minutes and serve very hot.
When green peas are cheap, green
pea soup would come we'll within lin !,
tied means, although canned peas will |
do as we'll. To a pint or a pint and q
half of stock or meat liquor take half |
a pint of peas. Shell them, break up
the shucks and boil these with a lit |
tie mint till tender, when they should
be passed through sieve and re-
turned to a saucepan. To the peas
themselves, after they have been
boiled, add a small nut of butter, pep
per and salt to taste, put into the
saucepan containing the shucks and
boil.
One of the most economical dishes
is sleeps head-a much neglected deli
cacy in this country. The water in |
which the head is boiled will furnish |
an excellent basis for Scotch broth. |
Take about pint to pint and a
half of this, add a small carrot and
a small turnip cut into cubes, a little
barley and a small quantity of green
or dried peas along with a shredded
cabbage, and boil well.
Pea soup for two persons can be
made very cheaply,, indeed. Soak over
night two heaped tablespoonfuls of
split peas and add to a pint of stock
early in the morning when the soup
is required. Boil slowly for three hours
and if the peas are not already re-
duced to a pulp, rub them through a
sieve return to the pot, bring to a
boil and serve.
In order to make lentil soup with !
out the trouble of soaking the lentils,
it is necessary to choose the red va
riety. A quarter of pound of lentils
is sufficient for two persons. Some
carrot turnip and onion, cut into neat
pieces. should be fried for a quarter !
of an hour in dripping; add pinch OF