The Washington herald., 1913-09-30

Most people enjoy fresh vegetable soups;
but few care for steaming hot soup
| in midsummer or during dog-days. the
very time when fresh vegetables are
most plentiful and at their best But
with a nip Of frost in the air comes q
sharper appetite and We welcome ouI
fayorite ''brews," or others ''just as
good" with the additional merit OF
being new.
For luncheon and supper choose good
| rich vegetable soups. with stock basis
made from the trimmings, tough pieces
and bones which might otherwise be
thrown away. Butter a fresh soup bone
and hash meat in a savory soup, then
croduettes, which must be fried and hrst
made palatable by adding various &C
cessories to the mixture.
A tempting nutritious soup may be made
Of cheapest materials, and often includ-
ing portions of food really impossible to
use in other ways.
| Soups are most economical dishes
when economy means good management
and good judgment. Even in making
thick, rich vegetable soup, the cost OF
materials is inconsiderable. For even
for a large quantity Of soup you do not
use a large quantity Of any one kind
of vegetable. A soup bone, without
meat, will Furnish the meaty favor, and
the marrow in the bone adds the right
amount Of fat and richness. Half OF
small head Of cabbage will be
enough. OF more than enough, for
cupful of each kind Of vegetable
used, such as corn. chopped cabbage,
turnips, onions, and carrots, a cup of
lima beans one green pepper, and cup
Of young, tender okra pods, sliced well,
give you a generous quality OF soup,
TO which you add your drop dumplings,
either egg or suet or scalded -four. Thus
you see you may save enough from the
purchase Of your vegetables for your
meat dinner to furnish soup that VIII
be a complete meal in itself. satisfac-
tory for luncheon or supper.
Cream or milk soups are most suit
able for supper, and to these may be
added a small quantity of cheese or
eggs to increase its nourishing quail
ties and flavor. Meat stock or broth
is unnecessary in these soups. When
vegetables are used. usually corn. to-
matoes, or peas, they should be in a
pulp. so the soup will be smooth and
creamy.
Browning the Onion First.
II your onions are Drowned well with
out burning them, before they are added
to a meat, vegetable or tomato soup, they
give a delightful rich flavor.
Cream of Barley Soup, No. L.
Wash half a cup of pearl barley; place
in a saucepan and cover with cold wa
ter, heat quickly, boil five minutes and
drain. Cover with three pints Of veal
or chicken stock-or clear mutton broth
may be substituted. Let 1t simmer slowly
until the barley is tender. Then take
from the fire, take out two tablespoon
fuls barley and press the remainder
through a fine sieve. Return to sauce
pan with the whole barley and half a
cup of scalded cream or rich milk. II
the soup is too thick add enough stock
to reduce it to the desited consistency.
Season to taste and simmer five min
utes cup OF cooked asparagus tips or
green peas may be added IL desired, or
tiny balls of forcemeat made OF a little
leftover chicken or roast veal.
Mrs. MncHiRii's Barley Soup.
Wash two tablespoonfuls barley and
soak In cold water for half an hour; then
cook until soft. two hours, in boiling
water; then boil the barley In three
pints Of soup stock for an hour. Beat up
the yolk of one egg; TO 1t add half cup
of cream or milk and level tablespoon
full of butter; then add gradually, stir
ring all the tina. = cup Of the boiling