Evening star., 1914-01-22
To Make Vegetable Soup.

There is an awful sameness usually to
our mixed vegetable soup. Here are some
recipes which suggest many Tarlauons Oh
this old-time standby:
Vegetable soup with stock is made IN
this way: Measure a cup each of chopped
cabbage parsnip and turnips, and cup1ui
and half each of onion, carrot and celery.
put these chopped vegetables in a soup
kettle and add quart each OF stoch anu
water. Simmer until the vegetables are
tender and then add cupfui OF Sannea
tomatoes and a tablespoonful OF 'choppeu "a
parsley Flavor with teaspooilul "
salt and half saltspooniul VI PSpP'
Serve Sery hot
one recipe for vegetable soup withoLt
meat stock is this: Boil three quarls/o,
water and add to it a cup OF choppeo
onions and the same amount eacn OF
minced turnip and minced carrot, four
cupfuls of shredded cabbage. chopped
leek and two tablespoonfuls each OIL
minced celery and minced green pepper.
Roll rapidly for twelve minutes ana thsn
simmer gently for an hour. Inen aou
two tomatoes, or two cups of canned
tomatoes and two cups Of raw potato
sliced. Cook for another hour and then
add two tablespoonfuls of butter. two or
three teaspoonfuls of salt and some pep
per. Do not put the cover closely over
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Another recipe for vegetable soup with
out meat stock is this: Chop bunch oil
celery, sweet potato. parsnip, tuI
nip, two onions, carrot, Il Wnite potato
and a sprig of parsley. Add little thyme
and simmer with seven pints of wafer
until the vegetables are tender. Rub
through sieve and return to the hre.
Then add tablespoonful of butter rub
bed smooth with two tablespoonfuls OF
flour, and added first to little OF the hot
soup. Stir over the fire for five minutes
and serve.
Another vegetable puree, Of which stock
is an ingredient is made in this way
Boil slowly until tender in stock enough
to cover half a cupfui each OF chopped
potatoes leeks. onions, carrots, parSnlps
and turnips. Then add salt, pepper and
other seasoning to taste and rub through
a sieve Melt four tablespoonfuls of but
ter over the fire, and when it bubbles add
! tablespoonful of flour. Gradually pour
on the puree and stir over the fire for
four minutes. Then reduce the heat and
add two well beaten eggs mixed with a
little milk. Serve with croutons.
4 vegetable soup in which all the nour-
ishment of the meat used Is retained is
this: Put lean meat through the veSe-
table OF meat chopper, and put 1t in a
saucepan. Then put mixed vegetables
! through the chopper to equal the measure
of meat4white potato, carrot. turnip, eel
cry, green pepper and tomato. Add twice
as much water as there are meat and
vegetables, and simmer until tender.
Serve with salt and pepper and celery
salt for seasoning, without straining.
Vegetable consomme is made in this
way: Melt half a pound Of butter in a
saucepan and add two pounds each Of
carrots and onions, sliced. Flavor with
thyme, parsley and celery salt and fry
until slightly colored! Add FIVE quarts
of water and boil for. a few moments,
skimming the substance that rises to the
top. Then add a quart of white beans,
that have been soaked for ten hours. a
quart of canned or fresh green peas, salt,
pepper. grated nutmeg and cloves. Sim
mer three hours, strain through a fine
sieve and servl hot.
Copyright. 1914'