Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-01-18

summer and winter that assumes
rather unimportant place in the
list Of the days menus. Nevertheless,
soup doth become more important on
the cold days of winter. 1t can well be
the main dish at luncheon; and although
the soup at dinner must necessarily be
| somewhat simple-that is to say. not too
heavy-it can be varied according to the
imagination and ability of the housewife
and the cook. Here are some recipes for
some appetizing and seasonable soups
some of them suitable for luncheon and
some for dinner:
Almond soup can be served at dinner.
To make It cut four pounds of knuckle
of veal into small pieces and simmer II
for about four hours in three quarts OF
water. Then add little chopped pars-
ley. two stalks of celery chopped coarseiy
and some salt and pepper. Cook gently
for another hour Strain. cool and take
on the fat. Heat add a tablespoonful of
| butter rubbed smooth with two table
spoonfuls Of cornstarch and then with
some Of the hot soup and cook rapidly
for ten minutes. Then add cupful of
rich cream and a quarter Of a cupful OF
blanched almonds. pounded to a smooth
paste. Serve at once.
/
| Salmon soup is especially suitable for
luncheon. To make It boil slowly can
of salmon with a quart Of water for thir-
ty minutes. Then add two cups Of milk,
a cup Of fine bread crumbs tablespoon
full Of butter. pepper and salt to taste,
and cook about five minutes longer Serve
very hot.
Rice soup is another substantial soup.
1 IT, fA
bunch Of celery tops in two quarts Of
water for an hour. Strain this and add
half cup Of well washed rice and boil
until the rice is very soft-which win
probably take forty or fifty minutes.
Then season with salt, pepper and q
dash Of grated nutmeg. Break two eggs
into the tureen and add a cup of cream
and beat thoroughly with an egg beaten.
Pour the boiling soup over this. beating
all the time. Serve at once with crou-
tons.
| Herb soup has long been a standby in
converts and monasteries. Here is .
modernized recipe for 1t: Wash and
shred enough tender spinach to measure
half cup. quarter of pint of sor-
rel and the white heart leaves Of head
Of lettuce. Wash a leek and blanch it
and cut a quarter Of it into thin slices.
Put four tablespoonful Of butter in .
1 saucepan and add the greens. Cook for
| fifteen minutes without browning. Then
/
medium-sized potatoes. and some salt
about three level teaspoonfuls. Boil gen
tly for an hour. Then crush the potatoes
with a silver fork, add tablespoonful
| Of chervfl. simmer for five minutes and
| serve with croutons.
| Cocka leekie is another old soup. In
fact the recipe here given Is copied from
the Oldest known recipe for soup, which
| was written some time in the fourteenth
century. Cocka leekie has been a favor
lite everywhere, especially in winter.
| To make 1t, cut twelve leeks, which
| have been washed in pieces half an inch
long and cut two stalks of celery and a
scraped carrot into pieces Of the same
size. Put two tablespoonfuls of butter
| into q saucepan and put in the vegeta-
bles.' When they are brown, add six cups
of chicken broth and a cup of cooked
| chicken. cut in dice. Cover the saucepan
and simmer the mixture for two hours.
| Then add salt and pepper. Beat the yolk
| of an egg and add a little of the not
| broth to it gradually, beating it all the
| time. Add this to the soup and serve at
once.
Caulihower soup is made from head
Of fresh caulifiower. which has been
soaked for an hour in sailed water. Then
1t should be boiled until tender and then
the small top 1owerets should be cut off.
The rest should be mashed and rubbed
through a sieve and added to a quart Of
hot milk thickened with two tablespoon
fuls of flour rubbed smooth in two Of
| butter. It should be seasoned with celery,
salt and paprika, and the tiny fiowerets
should be added just before 1t is served.
Okra generally suggests chicken gumbo.
with its many and somewhat expensive
/ ingredients. There is a simple sort Of
okra soup, however, made from canned
okra, that ought to be a usual winter
soup on our tables.
This soup is made in the following way:
Heat two tablespoonfuls Of butter in
saucepan and fry brown two medium
sized onions, chopped fine. Add three
quarts Of water, can of tomatoes. three
tablespoonful Of washed rice and red
pepper pod, scraped free of seeds. II
necessary, add a little more water in the
course Of the sinmering, which should go
on for three hours Stir the mixture often
to prevent sticking. About ten minutes
before serving this soup add a can o.
New Orleans okra. Let the soup come to
boil and serve. A dozen oysters can be
added after the okra boils up and the
soup can be brought once more to the