The Washington herald., 1913-03-13
Topics of Interest to Every Woman
EDITED BY JULIA CHANDLER MANI
SOME DELICIOUS LENTEN
OR FASTDAY SOUPS
BY Ida AMEs WILLIS.

ON 4 ~
| By Ida AMEs WILLIS.
1t Is a mistake to consider soups made
without meat of little food value. For
such soups as come under the head Of
Lenten and fast day soups differ very
materially from the clear broths, bouil-
Ions, and consomme served with course
dinner. They are made of foods selected
especially on account of their health-giv-
ing and nutritive properties; the object
in view being to furnish simple economi-
cal diet suitable for all classes who re-
strain. for religious reasons, from meat
eating during Lent and on fast days. but
must not curtail, to an unreasonable ex-
cess. supply of nutriment necessary to
maintain health and physical strength
for the satisfactory performance of their
wage-earning duties.
| The perfection of this group of SOUPS
! is due to the ingenuity of those cooks
| who have been in training from genera
| ton to generation in families carefully
observing their religious customs and OBJ
| legations.
Vegetable Soup without Meat.
Cut into dice, or chop fine, one large
or two small carrots, the tender leaves
from a bunch of celery, one parsnip. one
turnip, two medium-sized white onions,
a large sweet potato. two small white pO-
tatoes, and a sprig each of thyme and
fresh parsley. Add a small bay leaf and
seven pints of cold water. Let the vege-
tables boil until all are thoroughly we'll
done. This will require from two to
three hours slow boiling. Then rub
through a sieve and add to the water in
which they are boiled. Let the soup boil
thicken with two tablespoonfuls each of
flour and butter rubbed together. II you
wish to add to its flavor and richness,
add half a cup of cream. fresh or con-
densed can be used. If the onion is
Drowned in a little butter and then add
ed to other ingredients, your soup will
have finer flavor
Cream of Onion Soup.
Peel and slice thin six white onions.
Put them into your soup kettle with a
tablespoonful of butter, and cook them
ten minutes, but do not allow them TO
brown. Add quart of cold water. a
pint of milk. salt, pepper, and mace. TO
suit the taste. Also add a tablespoonful
sugar. Let II cook gently for an hour,
and then press through sieve. Use
puree sieve If you have one. Return to
the fire and add thickening of -four dis
solved in a little cold water. Let il boil
up. cook two minutes, then draw to one
side of the range and add the beaten
yoIks of two or three eggs mixed with
half cup cream. Serve at once, with
chOutons
Mcatless Scotch Broth.
Put four ounces of barley TO soak In a
quart of cold water overnight. Next
morning drain, put into the soup kettle
with one onion, one turnip. one carrot, |
outside leaves of lettuce, and four table |
spoonfuls of oatmeal. Cover with two
quarts of boiling water, and let it SIM |
mer gently for an hour. Add salt and |
pepper 10 suit the taste. Strain and |
serve with croutons.
Piquant Pea Soup.
One pint of dried green peas scald
and blanch them thoroughly in n soIu-
ton of soda water, then cook gently in
two quarts of water until they are tend
er and soft enough to rub through q
sieve. Chop two onions and fry them in
two tablespoonfuls of butter. Add six
whole cloves and bay leaf, and stir all
together. Put in a teaspoonful or more
of salt, and half a pint of canned to-
matoes. Cook gently for an hour, when,
il it seems thick, add a little boiling
water, and cook a little longer. Then
add a pinch of red pepper and table,
spoon of butter. and just before serving
a coup of bread croutons fried golden
brown in butter.
Cream of Potato Soup.
Peel and boil four good-sized potatoes
and put them on to boil in quart of
boiling water for fifteen minutes Draw
off the water, and add a pint of fresh
boiling water, a bay leaf. a stalk or
root Of celery, a small onion sprig of
boil until the potatoes are done; then
press through sieve. Rub one table
SION each of butter and -four together
and stir into a quart of scalded milk
until it thickens. Pour this over the
potatoes, and salt and pepper and celery
salt to taste. Stir until smooth, and
serve at once. Do not let this soup
stand after it is ready to serve:
String Bean Soup.
Canned string beans may be used if
-ou cannot get fresh grown. When ten
Ter rub them through a sieve and add
hem to the water in which they are
ooked, or the juice in the can. Also add
potato sliced and boiled tender. with a I
talk of celery. half ap onion. a few '
loves. or bay leaf. and few leaves of l
ummer savory. Rub through a sieve ]
nd put all together in a saucepan. Add i
pint of rich milk, and thicken with G
tablespoonful each of butter and -four I
ubbed smooth. Season TO taste with salt
nd pepper. Let heat thoroughly, and a
erve very hot. /
Black Bean Soup. q
Soak pint of black beans overnight '
n the morning drain, add two quarts of :
old water, and cook about five hours
ntil tender: then rub through a sieve. /
ut four tablespoonful butter in a fry :
lg pan, put in three tablespoonfuls of ,
linced onion, and cook about five min :
ties. then stir in two fablespoonfuls
our: add the bean pulp and salt and
epper to taste. four whole cloves, y
ruised. level Tablespoonful mustard. a 9
rd-boiled egg chopped fine, and lem =
n cut in very thin slices.
Soup Maigre. N
One turnip, one carrot. half an onion.
ne tablespoonful chopped cabbage: half
can of tomatoes; half cup of un-
Doked rice; stalk of celery, chopped:
lree tablespoons of butter, cut up in
xo of flour: two tablespoons chopped b
arsley, and a quart of cold water. Sea- e
1n to taste with salt and pepper Add Z
ne teaspoon of sugar, and one cup Of s
ilk. Pare and crate turnip and carrot. Ii