The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-10-18
DOMESTIC SCIENCE NOTES.
CBy Mrs. Alice Gitchell Kirk.)
Nourishment in Soups.

NOur1SnInenU III SOupS.
While We eat soups more or less dur
ing the summer on cool days, the real
nourishing soups do not always receive
as much attention in the home as
they should.
Milk, water or stock is the founda-
ton for these soups or combination
of any of them. These soups should
be palatable, nutritious and economical
and no one should complain of being
hungry after eating them, wrich Is
sometimes the case with soups which
are too much skinned and strained
hungry after eating them, which IS
used as a foundation is more flavor
than nourishment and contains much
less food value than milk. So would
advise using more milk for these sat
isfying and healthful soups or when
stock is used the main food value may
be in the vegetables which are put
into it.
The names of some of these soups are
'Lentil Soup" which, by the way, is
one of the very best; Split Pea Soup"
a dried, white or black Bean Soup;
Vegetable Puree,' which can not be
excelIed for food value, flavor or looks
either for that matter. Then a long
list of cream soups which are most al
ways made of all milk or part thin
cream, sometimes served with little
whipped cream on top or stirred lightly
through it at the last minute. One rec
1pe is almost all that Is necessary IOT
these and they are made from a thin
white sauce foundation such as a quart
of milk, two tablespoons of flour. two
tablespoons butter, one teaspoon salt
and cook slowly in a double boiler.
More butter may be added when
cooked. To this may be added three
cups of any vegetable PURGE, such as
celery, asparagus, etc. The cream soup
then takes the name of the vegetable
used-Cream of Almond Soup, Cream
of Asparagus, Cream of Beans, Cream
of Celery, Cream of Chestnuts, Cream
of Chicken, Cream of Corn, Cream of
Cheese, and many others.
Remember a double boiler is abso-
lutely essential in making all soups
made with milk.
Material-Water or stock one quart:
green portion of celery, three or four
stalks; carrot, one; tomatoes, two:
onion. one; turnip, one; bay leaves,
two; rice, two tablespoons; butter, two
tablespoons; flour, two tablespoons;
salt, one teaspoon; pepper.
Utensils-Colander, saucepan, vegeta-
BILE knife, potato masher.
Directions-Scrape carrot and cut in
dice. Peel and slice the onion. Put
butter into saucepan; add carrot and
onion and shake until golden brown. |
Add everything else Lut the flour and |
butter. Cover the kettle and simmer |
gently one hour until the vegeta bles |
der Rub butter and flour together |
add and bring to the boiling point. |
Nutritious and wholesome. Half stock |
and consomme and half water may be |
used. If some milk is used the vege- |
tables must be cooked in some water |
first.
Cream of Cheese Soup.
Material-American cheese, one
fourth pound; ~nion juice, one tea
spoonful; milk, one quart; yoIks of |
eggs. two; butter. one tablespoonful: |
flour, two tablespoonful; salt, cayenne. |
Utensils-Double boiler, bowl, egg
beater, slotted wooden spoon
Directions milk on in the double |
boiler, add grated cheese, salt, cayenne
and onion juice. Rub butter and flour
together, add it to the cheese mixture.
stir and cook until you have a smooth
soup. Beat yolks, add a little hot soup
and pour into the tureen also toasted |
slices of bread. Pour soup over all and |
serve. This has fine meat value for
children.
Yellow Split Pea Soup.
MISUNDERSTANDING split peas one cup:
milk, one quart; small onion, one;
cloves, three; bay leaf, one; chopped |
parsley, one tablespoonful; butter two |
tablespoonfuls; salt. pepper, celery |
salt
UtenSils-Sauce pan, colander meas |
uring cup, measuring spoon, double |
boiler, puree sieve, bowl, pairing knife, |
tablespoon
Directions-Wash the peas. cover
with cold water and soak over night. |
In the morning turn into the saucepan. |
DO not drain, but add two cups of wa |
ter and the salt, pepper, bay leaf and |
onion with cloves stuck into it. Sim |
mer until peas are tender-about two