The Barre daily times. (Barre, Vt.) 1897-1959, 1915-08-19
Soups and Salads.

A good soup is fitting introduction
to good dinner. 1t is not .he extra
trouble" that some cooks consider it
once the knack of making it is learned
says the Farm and Fireside. 1t serves
as an appetizer, it is in form easy to as
similate and by its warmth it prepares
the stomach to digest the meal. 1t should
be served as hot as possible, and in
smaller amount if heavy meal is to
: follow than ii ii is to be of itself a main
factor in the dinner.
A thin clear meat soup, or bouilion,
has practically no nourishment, but is
lpleasing in flavor.
A meat soup with vegetables, or a
cream soup of fish or vegetables, con-
tains much real food value.
Undoubtedly, in many cases, the soup
purchased in cans is more convenient
and less expensive if soup is served only
occasionally, but many housewives like
to make use of the products of the home
garden. The recipes here given were
planned for those of us who have gar
dens, and of course most of us have.
Salads add charm 10 a meal If daint-
lily garnished. They are of great vari-
ETY..
A chicken or salmon salad can take
the place of the usual hot meat, and this
is a welcome change in summer.
A salad of green, fresh vegetables of
some sort can be made at any time
through the spring, summer, or early au-
tumn il one is careful to plant the gar
den with this in view. During the win
ter, potatoes, canned beets and peas and
string beans, onions, celery, apples, and
nuts are available as salad makers.
Fruit salads may be served as des.
serts. All salad ingredients should be
cold and dry, so that they may not thin
the dressing with water. Dressings /
should be added at the last moment be-
fore serving.
The dinners shown below present some
tasty soups and salads whose recipes l
am here giving. All measurements in
the recipes are level.
Tomato-0yster Soup-Strain a pint Of
stewed fresh or canned tomatoes through
wire sieve 20 remove seeds. To the
pulp add a pinch of soda 20 counteract
a part OF the aeidity and keep the milk
from curdling. Into the hot tomatoes
pour a pint and a half Of hot milk
Thicker slightly, using a tablespoonful
OF -four moistened with water. Season
with salt, pepper, and lump Of butter.
Add last a pint Of scalded oysters
salmon Salad-Flake a can Of salmon
with q fork, removing bones and skin.
A pound OF fresh salmon. previously
cooked. NAV b. used instead. Mix with
The iish chopped celery and sour pickles.
In summer use lettuce instead Of eel
~. Chopped olives may also be added
4 liked. Nix with cream dressing and
zarnish with lettuce, parsley, hard-boiled
'ers. OF slices of lemon.
Cream Dressing This IL made Of the
rolks Of three eggs. one tablespoonful Of
.upar. one-half cupful Of vinegar, two
q blespooufuls Of -four, one tablespoon
III 81 butter. one tsaspo0nful each Of
ait and dry mustard. and = sprinkling
4 biaek pepFef or paprika. Nix the dry
Ingredients. then moistsn them with the
eaten srg yoik. Add the vinegar and
GA until stiff. stirring constantly. Add
sitter isst and remove from the Ere
ms wfn keep q long time IN q cDol
laoe When ready ~ use. thin with
'hirpsa ~ plain cream, either sweet
= Mewar
Cream -rf Corn Sour.-Ise one ran ~
ORA either chopped ~ pressed fhronghl
sssFe. MAKE a saues ~ one quart If
aHk. tires tsbiespoorfuls 81 -Four. and
nnf tsblesuoorfuis ~ ifutter. then adit
p earu, and season With sait and Ts.p
- A. mik SOUPS seurch easily u ~
- - efeIk them in q dDriile builer.
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.nfss1 f.tfaertn Mn Nitt t-eam dress :
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= 81 saFeadef latfnes
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