New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1913-09-30
High Cost of Beef Need Not
Have Disastrous Effect
on Dietary.

With the coming OF cooler weather
dish or as the first course for dinner.
Indeed. they may be made to serve as
one OF the most important parts OF the
meal, especially where II may be consid-
cred undesirable Tor one reason or an
other to provide a generous meat supply.
says a writer for The Pictorial Review"
The majority Of the meatless soups are
made nutritious by having milk or milk
and d little cream as base; but TINS IS
by 10 means necessary, as lentils, beans
dried peas, etc, can be used 10 provide
excellent food value. Let US consider first
the making OF cream soup the dlrec-
tons for which will serve as base for
many varieties. Celery IS just coming
into the market. SO We may utilize those
outer stalks and coarser parts, which are
less suitable for serving plain, in the
making OF soup.
The ingredients for this soup are one
quart Of cut-up celery, one small hay
ltAls lNO AdblNSpOOlAAbio W SN'NNN'f
cupfuls OF milk. one-half of small onion
three cupfuls OF water two tablespoontI!s
OF -four, salt and pepper or paprika ana
one teaspoonful Of chopped parsley. The
first thing 10 be done IS 10 prepare the
vegetables The celery Will need thor
ough washing and scrubbing. The care
ful cook keeps small brush for just such
operations Scrub until every particle OF
dirt is gone. Then trim away any brown
particles which mar the celery, cut II into
small pieces and place II In saucepan
with the bay leaf onion and water and
cook until tender, taking care that IL only
SINNERS and does not boil too fast, which
would cause the water 10 eyaporate. AS
soon as tender pass the whole through a
sieve rubbing as much as possible of The
pulp of the vegetables through and scrap
ing this from the under side OF the sieve.
OF course the fbres and tough portions
which do not cook tender must bs dis
carded
Set this pulp and liquid aside while con-
tlnuing the preparation Of the soup. The
next process is TO melt the butter in
saucepan. Add the flour 10 II and rub
them together with the back Of spoon
until they are smoothly blended. DO not
let them brown at all for this is TO be
white soup; all that is needed is TO mix
them smoothly. Now add the milk, lit
tie at a time. stirring all the time 1t is
being added. so as TO prevent Jumps. AS
soon as this mixture boils add the slfted
celery pulp and liquid and cook for five
minutes. seasoning to taste with the salt
and pepper or paprlka. which latter is to
be preferred, as II dissolves in the hot
soup and has a pleasant flavor of its own.
Sprinkle the chopped parsley over the
top of the soup at the moment of serv-
ing. 1t is added fully as much as gar
nish as on account of its flavor.
The same directions can be used for
spinach, in which instance a quart will
be enough TO provide soup for four per-
sons: or for c-ulifower, the stalks and
outer leaves of which will provide the
base of the soup. A few Of the remaining
flower stalks should be cooked separately
and added at serving time. Spinach.
beans, green peas or potatoes can be
utilized in just the same way-the soup,
of course. taking its name from the vege-
table which is used.
Plain vegetable soups are by no means
10 be despised. and good base for these
is the water left from cooking rice or
macaron. This is rich and nutritious.
and very much to be preferred to plain
water. Such vegetables as beans, car
rotq, onions. celery, leeks, little potato
and few peas or little corn. either
canned or fresh. can be used in such a
vegetable soup; but turnip is better