The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-06-09

4 Spring Tomato SCUM.
At this season. stock soups are rather
heavy. In order TO enjoy soup that is
savOry with the freshness of new veg
etables and as attractive to the eye as
| bed of tulips, take three new potatoes
cut into dice, half cup tender green
string beans. cut small and slantwise;
the same quantity of tender new peas,
as much minced raw onion as you pre-
fer, and handful of chopped parsley
Put two ounces of butter into a sauce
pan with sprinkling of salt and pepper:
add the vegetables. all but the parsley:
and simmer about ten minutes. Then add
quart Of tomato strained through
sieve; canned may be used at this sea-
son. Add a tablespoonful Of sugar two
or three whole cloves, and more salt
and pepper to taste. Cook gently for
half an hour. or until potatoes are DONE
adding the parsley last. Thicker with a
scant teaspoOnful of corn starch
mixed with tablespoonful Of butter,
and serve with bread croutons. toasted.
The vegetables should retain their color
Some prefer 10 cook the toma toes with
onion and seasoning: then rub through
a fine sieve and add the vegetables after
cooking them separately, each in as lit
tie water as possible. But you have a
finer-fiavored soup if made by first meth
cd. Do not serve the croutons in the
soup, but place a lace dolly in a deep
dish of hasket-work pattern. fill with the
crisp delicately brown croutons: place
silver server at the side, and pass with
the soup.
Printnnier SOup.
The meaning OF this word is springlike.
There are SO many ways of serving the
fresh green spring vegetables in soups
that are fair enough to tempt the artists
brush. With consomme as base, or
clear chicken or mutton broth, or the
tomato PURGE, you have a delicately tint
ed background for your vegetables. Two
important points must be observed: Not
to have the soup overcrowded with veg
etables and to preserve their color and
shape. Then cut into dainty shapes such
vegetables as fresh carrots, turnips, cell
cry, string beans, cabbage, lettuce, leeks.
peppers, potatoes, and tomatoes, when
the latter are added whole. Dice, shreds,
cubes, straws, and thin slices are the
usual FORMS In an old-fashioned thick
vegetable soup the vegetables are
chopped quite fine. Lettuce. however. is
always shredded. When meat is added
il should be cut in neat, small cubes
The beauty of rice. peas, lima beans.
and flagolet beans is in preserving shape
and color.
Never season a vegetable soup too
highly. Strike a happy medium, and
let the lover of high seasoning resort to
the salt and pepper bottles.
Green Peas with Veal.
Do YOU know why a slice of roast veal
served us in a restaurant is often more
attractive than the same, as well cooked
perhaps, at home? 1t is cut just right,
not too thick or too thin, and in one
piece, sharp knife being used, of course.
The slice is placed in the center of a
heated plate and surrounded, not covered,
with a smooth brown sauce, almost like
glaze, and perhaps a spoonful of. tender
green peas and sprig of fresh parsley.
One or two cubes of carrot may be add
ed. Other vegetables that are served
come in separate dishes. At home. where
they object to restaurant style and $50
many dishes to wash, meat, sauce, and
vegetables are all heaped on one dish,
giving sense of surfeit and grossness.
Use your little side dishes, but do not
serve more than two vegetables. Really
one is quite sufficient with the peas
added to the meat sauce, and a vege-
table salad following.