The Washington herald., 1913-01-25
TOPICS OF INTEREST TO EVERY. WOMAN
GOOD SOUPS MAY BE
MADE WITHOUT MEAT
Important Recipes for the Woman Who
Serves Soup as the First
Dinner Course.
By Ida AMEs WILLIS.

Serving a soup as the first dinner
course is custom that is no longer re-
garded as essential in arranging the
daily menu, even for a somewhat cere-
Ihonious dinner en- famile. The need of
| hot, thin soup as an Introductory to
| the dinner was to act as a sort OF master
OF ceremonis, to arouse an APPETITE and
! the digestive functions for the enjoy
ment and assimilation of a dinner of
several courses, fish, meat, entrees, sal
ads, ices. and desserts; besides many
accessories. Oyster and fruit cocktails
have made soup course superfluous ex-
cept for very ceremonious occasions.
Cocktails and thin, clear soups are in
| tended for much the same purpose. and
fastidious persons have shown a decided
preference for the former, and surely
they are more to be desired from a die
titic point, as well as a matter of good
taste.
But there is a class of soups quite dis
tinct from the dinner soup that have lost
none OF their popularity with the soup
lover. These are soups that have con-
siderable body" The base of these
may be soup stock or jelly, or they
may be made entirely of vegetables
They are not at all suitable for a din
ner course unless all other viands are
rather lacking in richness and quality
II cold meat is served with two vege-
tables and plain salad and simple des-
sert, one of these soups Is not out of
order. But most Of them are better for
luncheon service, especially with canned
or smoked fish or no meat at all.
Vegetable Soup.
In making soup, every one must be
their own judges as to the amount of in
gradients to use. being governed, Of
course. by the amount of soup to be
made. A daintier soup is obtained when
the vegetables are chopped fine-someI
cooks prefering to cook these in separate
waters to get a still more delicate
soup. But, unless the liquid every vege-
table is boiled in, is added to the soup,
most of the valuable elements of these
vegetables are thrown away. A moreI
substantial soup is made by cooking the,
vegetables all together and thus retain
ing all the good and at same time
thoroughly blending the many flavors
into n very appetizing combination.
When vegetables are chopped they
should be either minced very fine or else
cut in rather large slices. cubes. &c.
Either so fine they require almost no
or else too coarse to possibly |
swallow without chewing well.
Brown Flour for Soups.
You will find this very useful for
brown soups, sauces. and quickly made
gravies. The best way to prepare It is to
spread an inch layer OF sifted -four on
pie tier or in a shallow pan, and place.
In the oven and stir with a wooden pad
die until il is an even dark brown. butt
not scorched. Let cool and then place
in glass jars or wide-mouthed bottles
Caramel or burnt sugar may be used
when there is no thickening to be added
and you desire a brown soup.
Homemade Rice and Milk soup.
Let two quarts Of good. rich milk come
to boiling point. then sprinkle in a cup
1f homemade rice. Let II boil a few min
Ites and season with salt, pepper, and
outter. The rice is made by beating one
Egg up light and adding enough -four TO
-ub into tiny fakes or grains, like rice.
Small oysters may be added to this
soup; also the oyster liquor from the
oysters, scalded and strained. few
irops of onion juice and a teaspoonful
II minced parsley will make it more ap-
'etizinG for the men folks. But this Is
good family" soup TO serve with
old sliced meats. steak. or chops and
" adding the oysters 1t gives you
ice soup for luncheon.
A White Potato Soup.
Pare enough potatoes to make a quart |
nd boil them tender in four quarts of Z
yater. Skim out the potatoes, mash fine !
id large tablespoonful butter. and salt {
nd pepper TO suit the taste. Add to the I
otatoes two mediunr-sized onions minced 8
ne or a bunch ofSwhite celery prepared T
4 the same manner. Put the onions /
r celery into the water the potatoes are I
oiled in and cook quarter Of an hour. 7
ct on the back of the stove and quickly I
tir in two fresh eggs, beaten very light. C
IiX in a cup of sweet cream or very
ch milk and let the soup heat up, but
OF boil again before serving. Z
Black Bean Soup.
:ght. In the morning put on to boil in
wo quarts of cold water with a small !.
MON and a cup OF tomato meat. Sim
Ter about five hours or until the beans c
re soft. Add hot water as 1t boils n
way. Strain and rub through a sieve: a
id a tablespoonful of -four and two of c
utter. rubbed smooth. Add some of the q
pup to it gradually until it is dissolved.
eason with one full teaspoonful of salt v
nd half a level teaspoonful of pepper. ?
NO dashes of cayenne and a saltspoon
mustard. Cut a lemon in half and
ut into a tureen with two hard-boiled a
sgs cut in thin slices.
Rice and Tomato Soup. u u
Take a can of tomatoes, third of
Ip of rice, one large onion, a large slice Fl
carrot. one quart of water three t.
butter salt and pepper to a.
Lste. and two tablespoonfuls of -four 81
hop the carrot and onion very fine, and OF
II in the frying pan with the butter, Il
nd cook slowly for twenty minutes
ut the tomato and quart of water v,
to a saucepan and bring TO a boil. c.
kim the vegetables from the butter and Ell
Id to the tomatoes and water. Put in
e flour with remaining butter in the cl
IN and cook smooth and frothy, stir CT
ng all the time. Then add the mixture m
the stewpan, and set the pan where II
contents will simmer for half an In
,ur. Then rub this mixture through a SC
eve. pressing everything through ex-
nj seeds and skins