Evening star., 1916-10-01
VEGETABLE SOUPS.

THE secret of making good SOUP is
persons save the grease from boiled
beef, chicken and turkey and keep II in
a jar for quick soup making. The soup
is strong, never as good as when It is
fresh and one soon grows tired Of the
very name. Brisket is good soup
meat. and when thoroughly cooked the
liquid can be chilled, freed from the
lard which rises to the top and made
into palatab1e soup. The grease that
forms on the top of soups can be easily
removed by sliding a clean piece of
along the surface after the grease bub-
bles have formed. The paper will alb
sorb them all and leave the soup clear
and clean. Do not add spinach to soup
until about five minutes before remov-
ing it from the fire. Tie it with q long
string. then 1t can be taken out of the
soup and will not boil through It,
A quick dumping is made as follows:
Beat one egg to froth. add half an
esgshell of water. a pinch of salt. a
teaspoonful of baking powder and fiour
sufficient to make dough just thick
enough to drop from a teaspoon, or
thicken it with -four to a dough, roll
very thin and cut into tiny strips.
and are easily made. Beat an egg
slightly, add half teaspoonful Of salt.
then work in as much -four as the wet
ting will take up. Knead 1t well, empty
on a Toured board and roll out as thin
as paper. Set aside for half an hour.
then roll and cut with a sharp knife
into the finest shavings, or they may be
cut into fancy shapes with a vegetable
cutter. Boil them In the soup for
twenty minutes before it Is sent to the
table. When making soup, you will
find that it can be made more quickly
by chopping the ingredients into meat
cutter. Such soup must be carefully
watched, or it will scorch. Never add
milk or cream to soup until 1t is ready
to serve.
Mixed Vegetable Soup.
Take one-half gallon of cold water.
five medium sized potatoes cut fine, two
medium sized onions chopped fine, one
third cup of rice, two teaspoonfuls of
salt, two heaping tablespoonfuls of but
ter and cup of shredded cabbage.
Put this on to boil until the vegetables
are tender and the richness is extracted,
then strain. Mix three tablespOonfuls
of flour with four tablespoonfuls of
cream and stir in the soup, set it on the
stove and let 1t boil up once.
Asparagus Soup.
Put two dozen asparagus stalks in
boiling water, just enough to cover,
with small onion, a few sprigs OF
parsley and a stalk of celery. Cover
closely and cook twenty minutes or half
an hour until tender. Take out the as
paragus with skinner and strain the
water from the other vegetables Press
| the asparagus through a puree strainer
and return to the water in which 1t
was cooked. Make white sauce by
cooking together one heaping table,
spoonful of butter and level table,
spoonful of -four. Stir until smooth and
add the asparagus and water. Allow
1t to boil a few minutes. then add half
pint of sweet cream or rich milk and
| season delicately with salt. white pep
per and grating of nutmeg, or
tablespoonful of lemon juice. as pre-
ferred. Do not allow 1t to cook after
hot pour gradually over the well beaten
yolks of two eggs. Serve with croutons
or crackers.
Lentil Soup.
Take one-half cup iof lentils. four
quarts of cold water. three pounds bris-
ket Of beef, ne-fourth cup of celery.
one small onion, two tablespoonfuls OF
| -four and salt and pepper. Soak the
| ientils in cold water overnight, drain
| and put them in a kettle with the beer.
| Add the cold water and let 1t boil stead
and boil until the meat is tender. Re.
\ move the meat and serve the dinner.
! Cook the lentils until they are tender
! Skim the fat or tho top OF tho SOUP.