Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1915-02-25
INEXPENSIVE
SOUPS, EASILY MADE
Insist on Butcher Giving You Meat
Trimmings, You Paid
For Them

In cold weather the housewife thinks
about appetizIng soups Many who care
little for them in warm weather will
welcome a plate of steaming soup on
a cold day. and the cook looks about
for variety that she can serve. One
attraction is their small cost, and, like
many salads, they. may be made of
scraps of vegetables and meats left
over. Some people keep a kettle for
soup, and into this they throw every
scrap of meat and all of the bones cut
out from trimming chops and other
meats. AS the customer pays for the
chops before they are boned and trim
med, these belong to her II she will
speak of it; If not, they are thrown
into the barrel and resold by the
butcher for making soap.
If meat is purchased for making
soup, one pound of lean beef should be
put into two quarts of cold water
cover and simmer for three hours. Salt
the BROTH strain, and when cold re-
move every particle of grease. From
this foundation great variety of
Vegetable Soup = One fourth cab
bage chopped fine, two carrots, two
small tHrnips, three onions and one
Ions of soup stock and boil two hours
then add the vegetables and boil one
hour longer.
Tomato Soup - One quart tomatoes
one pint hot water, one tablespoon
sugar, one teaspoon salt. four cloves
one salt spoon pepper, one tablespoon
butter, one tablespoon chopped onion
one tablespoon cornstarch.r Put the to-
matoes, water sugar. salt and spices
on to stew. Drop the butter into
saucepan; when it bubbles put in the
onion and set aside for five minutes.
Keep the vegetables where they will
brown gradually. add cornstarch and
when smooth stir into the tomato. Let
all simmer five minutes, then strain
Tomato Soup With Milk-one cup of
cooked or canned tomato. one medium
sized boiled potato or cold mashed po-
tato and one quart of milk. Mash the
potato so 1t will be smooth. add one
half cup of water, one tablespoonful of
-four made smooth in water. the toma-
desired. and a small saltspoon of soda
to prevent the milk from curdling.
When this comes to the boiling point,
add milk. Remove from the stove just
before 1t would boil. Season with salt,
pepper and butter. This may be made
without potatoes if desired, but the
addition of them makes a more sub
Celery Soup - The leaves. tops and
tough outside pieces of celery are as
good for soup as the tender pieces. Cut
these into small pieces and place in a
dish with quart of cold water. Boil
for twenty minutes and strain, then re-
turn to the stove and thicken with a
tablespoonful of flour. Add a pint of
milk or more II enough celery was
used so It will not make 1t too weak.
Season well with butter, pepper and
salt.
Chicken or Turkey Cream Soup-Take
the bones and any meat that may be
left from the fowl. one onion cut sew
eral times, and one quart of cold water.
Cook until not more than half OF the
water remains in the dish then remove
the meat and chop very fine. Mix with
the pounded yolks of two hard boiled
eggs and rub through the colander.
Strain and skim the soup stock and re-
turn to the stove, season with pepper
and salt, add the chicken and egg mix
ture, simmer ten minutes. remove from
the stove and add one pint of hot milk