West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1915-12-23
Although Highly Nourishing Soup
Is Losing In Popular Favor--Di-
reetions Given for the - ...fa-
ton of Dishes With Which the
Housekeeper Can Vary Mems

Why do we consider it almost so-
cial blunder to omit soup from our
daily dinnerf
why have we adapted this ono time
very substantial dish. which still n
the staple of diet Of many peasant
nuts, to our modern system, wherein
1t serves only as an appetizer? And
why do we consider II almost social
blunder not TO eat soup3
We dont'--not nowadays, the KAN
sas City Star woman's page editor
says. I'm answering the question. There
was a time when every middle class
family In the land began dinner with
soup, excepting on holidays. like
Christmas and Thanksgiving, when
raw oysters preceded the soup.
But lots OF people don't like soup.
Moreover, II is considered fattening
and so many foreswear II. Others
pass IL by because I'm its richer forms
IL In too rich for the ordinary diges-
tion. And 80 I'm many households
soup Is served only occasionally, or
else for luncheon and not for din
ner.
Instead OF soup an appetizer or an
entree Is served for dinner. Hero arc
some suggestive ideas about the sort
OF thing to begin dinner with if you
don't have soup:
a fruit appetizer Is often tempting.
Grape fruit In any form, In it's own
shell, garnished with n maraschino
cherry or cut I'm dice and served In
cups or mixed with q little orange
or pineapple, is always good. Diced
pineapple, with sugar and a little
lemon Juice sprinkled over It, 10 also
good.
Then there are the various sorts OF
canapes-tiny strips OF toast spread
with some tidbit. Any OF the fish
pastes can bo used and garnished with
sliced hard-boiled eggs or sliced olives.
flashed leftover meats can be mois-
tened with a little mayonnaise and
spread on strip of hot buttered toast,
or meat minced and heated In little
cream or stock. Use olives or hard
boiled eggs or little minced parsley
for garnish.
Various vegetables can be used for
canapes. A slice OF ripe tomato. top
ped by spoonful of mayonnaise and
placed on round or buttered toast of
the same size is delicious. A long
strip OF toast an inch wide can have
thin slices OF cucumber Tapped one
over the other its entire length, each
dotted with bit OF mayonnaise. Or
a few diced beets moistened with melt
ed butter, very hot, can be piled In
neat little mounds on rounds of but
tered toast and garnIshed with min
ced hard boiled eggs.
All sorts OF entrees are suitable for
beginning dinner when, in this new
American fashion, soup is omitted.
Here are some of them:
A tiny individual pot of Boston
baked beans. served with small slice
OF Boston brown bread.
Rice a la Creole-rice cooked with
chicken stock, with bits OF red and
green pepper In it--served I'm rame-
kins.
Macaroni, baked brown with grated
cheese and white sauce over Il I'm in
diyidual dishes.
Croquettes of any leftover meat,
with white sauce or caper sauce.
Deviled crabs or Holsters.
Fish croquettes with tartar sauce.
Eggs In many forms. A Spanish
omelet or boiled egg cut in quarters
In an individual ramekin. covered witl4
white sauce and Drowned.
Hash made OF ieft-oyers~SY meat
minced with sweet green pepper.
stewed in little stock, aud then
Drowned and cut into neat squares or
Drowned I'm ramequins.
Something with cheese In it--a
white sauce in which grated cheese is
melted, poured over a slice OF toast,
or a white sauce with grated cheese
and minced green peppers poured
over square OF toast or a piece OF
short bread.