South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-08-05
Soup Recipes
For Summer
Fresh Vegetables Make De-
hcious Soups to Serve
Either Hot or Cold.

Summer is a good time 10 make
soups and broths from vegetables and
fruits in season. Most of them may
be served hot or cold. as one wishes. If
the meat is to be cold one does not in
the least object 20 a warm soup before
il. and il is not heavy like a winter
soup. Here are a few recipes which are
simple and easily tried by the cook
who has had limited experience in
changing foods with seasons.
FRESH PEA SOUP - Shell two
Quarts of fresh peas and put them in
stew pan, cover with water and boil
until they are very tender; then drain
them. saving a cup of the water they
were boiled in, and rub them through
a PURGE sieve. Take a tablespoon or
butter. pepper, salt, and "A teaspoon of
sugar. mOisten with a little of the
water, and mix TO a smooth paste; then
add slowly, stirring all the time, one
pint of hot cream. If the soup seems
too thick. heat the rest of the cup OF
water and add il. Have ready little
croutons that have been toasted IN the
oven TO serve with the soup.
VEGETABLE MARROW SOUP -
Pare and slice four medium marrows,
cover them with two quarts of white
stock; let them boil until they are very
tender. then strain and press them
through a PURGE sieve, add pepper, salt
a dash OF sugar. a grating OF nutmeg
and the juice OF an onion. Just at
serving add a half pint of hot cream.
Toast sippets that have been fried
in butter and carefully drained are
nice with this soup.
FRESH TOMATO SOUP-Take one
dozen fresh smooth tomatoes and chop
them fine. chopping them with a stalk
of celery, two onions, two peppers and
a bunch of fresh sweet herbs. Add
half slice of lean ham and cover with
a quart of cold water. Boil evenly for
an hour, then add a little cornstarch
to thicken slightly and add a table
spoon of tomato catsup, pepper salt,
tablespoon of sugar and a tablespoon
of Chutney sauce. When cold. remove
all particles of grease and serve with
a teaspoon of finely chopped cold
boiled carrot in each cup.
CORN SOUP-Split the grains of
one dozen ears OF corn, then scrape IL
down with the back OF knife. Throw
the cobs into the saucepan with
enough water TO cover them and let
them boil 10 minutes; then strain the
water, saving a quart. Add TO IT
slowly one quart of cream, then the
corn; let il come TO the boiling point,
then boil slowly ) minutes, add pep
per. salt, a tablespoon of sugar and
thicken TO the consistency of cold
honey with a little butter and flour
rubbed to paste. Serve az once.
ASPARAGUS SOUP-Wash and boil
one bunch OF green asparagus until
very tender. Drain. but save a pint of
the water. Rub through a PURGE sieve.
add the water and one cup of not, rich
milk lump of butter. pepper, salt
and thicken slightly with butter and
flour mixed TO a paste. Just before
serving add a cup Of hot cream and
pour over toast sippets in the bottom
OF the tureen. Chop enough tarragon
leaves TO make a tablespoonful and
sprinkle over the top of the soup.
PARSNIP PURGE - Pare and boil
six good sized parsnips until soft
enough to mash, drain and put them
through a pure sieve: add one cup OF
milk in which a tablespoon OF corn
starch has ben dissolved, two table
spoons of melted butter, pepper, salt
and a dash OF sugar. mix smooth. add
a half pint of cream and let boil up
once, stirring carefully. then add a
half pint of hot cream. 1t is then ready
To serve Use toast squares that have
been fried in butter and drained. and
rub the inside Of the tureen with a
little niece of garlic