The Washington herald., 1914-12-25
House
wives
Daily
Economy
Calendar
NOurishing Midwinter Soups.

Soup may well be chosen for the main
dish at luncheon IN winter. It Is easily
eaten and, II not too rich. Is easily d.
gested. II Is warm and stimulating. II
Is economical For the school child and
for the man home for luncheon from
business 1t is an ideal luncheon dish. To
be sure, It is not easy to prepare. but II
its making Is systematically attended TO,
1t Is not very troublesome.
To begin with, first consult the list of
left-overs in your refrigerator. II there
is ham bone. plan to have pea soup.
II there Is an end OF beefsteak and lit
tie scalloped tomato, boil them together
with a sliced onion and a couple Of car
rots, strain the result, add a few noodles.
and serve this broth in cups II there
are bits Of leftover vegetables, make a
delicious vegetable soup. Cut whatever
vegetables there are into convenient
pieces Into the soup put a soup bone or
a bone from cooked meat or a few slices
Of bacon and cold water, from a quart
TO two quarts. according to the amount
Of soup desired. Then add two raw DO
tatoes, two diced carrots and a minced
onion Simmer gently for an hour or two.
Add then-if you begin with two quarts
Of water-s pint OF tomato and some
stalks OF celery. Simmer another hour.
remove the celery, add any cooked vege-
IdOlco-bNNlub AAAlld DCdhos pcdS-
little pieces Of caulihower or shreds OF
cooked cabbage-simmer very gently for
half an hour and serve Any leftover
vegetables can be utilized in this way.
with different results according TO the
kinds of vegetables used.
Here are some recipes for soups not
made necessarily from left-overs.
CLEAR TOMATO SOUP-This requires
q quart OF soup stock. With a little Of
the shell and beat well. Heat a quart OF
soup stock. a pinch Of celery salt and
three thin shavings of lemon skin. Add
the egg and bring to the boil. stirring
constantly. Boil ten minutes. remove
from the fire. add half a cupful of cold
water, and stand aside for ten minutes
Strain through a colander, add a quart
Of cooked tomato pressfd through a
sieve, bring TO the boil point and
serve.
sAvoRY RICE soUP-This can be
made either with two cupfuls Of stock or
with the contents of a half-pint can Of
boufllon or with two beef bouiIlon cubes
dissolved in q cupful Of boiling water
The bouillon and cubes are richer than
ordinary stock. To this add a cupful Of
cooked rice, a little celery salt. a slice
Of onion and a bay leaf. Add water to
measure a quart and simmer until the
rice is very soft. Rub through a fine
sieve and heat, seasoning with salt and
pepper. Thicker with the yolks of two
eggs beaten smooth in half a cupful Of
rich milk or cream
DRIED BEAlI SOUP-wash a pint Of
dried white beans thoroughly and cover
with cold water. Soak over night and the
next morning drain and cover with two
quarts Of cold water. Bring to the
boiling point. drain. and add two quarts
OF boiling water and a saltspoonfuI OF
bicarbonate Of soda. Boil till the beans
are a pulp and then press through a col
ander and a fine wire sieve. Return TO
the fire. season with q teaspoonful of
salt and pepper to taste and stir in a
tablespoonful Of butter. Heat and serve.
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