The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-01-26
VEGETABLE SOUP

There Is nm awful sameness usually
TO our mixed vegetable soup. Hero are
some recipes which suggest many va
riations Of this old-time standby:
Vegetable soup with stock Is made
in this way: Measure n teacupful each
OF chopped cabbage. parsnip and tur-
nips and .a oupful and a Half each OF
onion, carrot and celery. Put these
chopped vegetables In a soup kettle and
Simmer until tho vegetables are tender
and then add cupful OF canned toma-
toes and tablespoonful of chopped
parsley. Flavor with teaspoonful
OF salt and half n saltspoonful OF pep
per. Serve very hot.
Ono recipe for vegetable soup with
out meat stock is this: Boil thrcc
quarts OF water and add to II n cup
full OF chopped onions and tho same
amount each of minced turnip and
minced carrot four cupfuls OF shred
ded cabbage, u chopped leek and two
tablespoonfuls each of minced celery
and minced green pepper. Boil rapidly
for twelve minutes and then simmer
gently for an hour. Then add two to-
matoes. or two cupfuls of canned to-
mato and two cupfuls OF raw potato.
sliced. Cook for another hour and
then add two tablespoontuls OF butter
two or three teaspoonfuls Of salt and
some pepper. Do not put she cover
closely over this coup at any time dur
ing the cooking.
Another recipe for vegetable soup
without meat stock is this: Chop a
bunch OF celery. n sweet potato. n par
snip. turnip. two onions 4 carrot, n
white potato and a spring of parsley
Add n little thyme and simmer with
seven pints OF water until the Vege-
tables are tender. Rub through n sieve
and return to the fire Then add ia
blespoonful OF butter. rubbed smooth
with two tablespoonfuls of -four and
added first to a little of the hot soup
Stir over tho fire for five minutes and
serve.
Another vegetable PURGE, of which
stock is an ingredient. is made in this
way: Boil slowly until tender In stock
enough to cover half a cupful each Of
chopped potatoes. leeks. onions. car
rots. parsnips and turnips. Then add
salt, pepper and other seasoning to
taste and rub through n sieve. Melt
four tablespoonfuls of butter over the
fire, and when II bubbles. add n table
spoonful of -four. Gradually pour on
the PURGE and stir over the FIRE for
four minutes. Then reduce the heat
and add two we'll beaten eggs mixed
with little milk Serve with crou-
tons.
vegetable soup in which all the
nourishment OF the meat used Is re-
tained, Is this: Put lean meat through
the vegetable OF meat chopper and put
IT In a saucepan. Then put mixed veg
etables through the chopper to equal
tho measure OF meat-white potato.
CARROT. turnip, celery, green pepper
and tomato. Add twice as much water
ms there are meat and vegetables and
simmer until tender. Serve with salt
and pepper and celery salt for sea-
sonng, without straining.
VEGETABLE consomme is made in this
way: Melt half n 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 fve quarts
OF water and boil for few moments,
Swimming the substance that rises to
the top. Then add n 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. Simmer three hours, strain
through q fine sieve and serve hot.