The twice-a-week Twin Falls times. (Twin Falls, Idaho) 1916-1918, 1917-11-27
YOU MIGHT TRY
Recipes for NOurishing Soups


minced turnips, tablespoons minced
carrot tablespoons minced celery,
tablespoons salt, l tablespoon pepper,
1 tablespoon minced parsley, 8 quarts
cold water
Remove the bones and all the fat
from the mutton cut the meat into
small pieces, and put into a stew pan
with the water, chopped vegetables,
barley, and all the seasoning excepting
the parsley. 1t will be found conven
lent to tie the bones in piece of thin
white cloth before adding them to the
other ingredients. Bring the stew TO
a boil, quickly skim it, and allow it to
simmer for three hours, thicken with
the flour, and add the chopped pars-
ley.
Dried Fish Chowder - One-half
pound salt fish, cups potatoes, cut
in small pieces, 2 ounces sal pork, L
small onion chopped cups skinned
milk. ounces c~1cKers.
Salt codf.sn smoked halibut, or
other dried fish may be used in this
chowder Pick over and shred fish,
holding it under lukewarm water. Let |
it soak while the other ingredients Of |
of the dish are being prepared. Cut |
the pork in small pieces and fry it |
with the onion until both are deli |
cate brown, add the potatoes, cover
with water, and cook until the pota-
toes are soft Add the milk and fish
and reheat Salt if necessary. 1t is
well to allow the crackers to soak in
the milk while the potatoes are be-
ing cooked, then remove them, and
finally add to the chowder just be-
fore serving.
Milk and Cheese Soups cups milk,
or part milk and part stock; 1 IL
tablespoons flour; 1 cup grated
cheese; salt and paprika.
Thicker the milk with the flour,
cooking thoroughly. This is best done
in a double boiler, with frequent stir
rings. When ready to serve, add the
cheese and the seasoning.
The protein in this soup is equal in
amount to that in five-sixth of pound
Of beef of average composition; its
fuel value is higher than that OF
pound of beef.
Milk and Vegetable Soup quart
skim milk l cup bread crumbs, or z
large slices stale bread, small slice
onion, small amount spinach or other
leave lettuce mot more than ]
lounces); salt.
Cut the vegetables into small pieces
and cook with the bread crumbs III
the milk in a double boiler. If large
Quantity is being prepared for use in 0
school, for example, put the vegeta-
bles through a meat chopper. In this
case slices of bread can be ground
with the vegetables, in order to alb
sorb the juice.
Cowpea Soup-I tablespoon butter
or pork fat l tablespoon finely
= chopped onion; l stalk celery finely
chopped; / cup dried cowpeas; salt
Soak the peas s or 10 hours in wa
ter enough to cover. Fry the vege
tables in the fat, add the peas, in the
water in which they were soaked, anC
cook preferably in a double boiler
lluntil the peas are tender. Put thu
III mixture through sieve and add wa
ter enough to bring it to the desired
| consistency Reheat. If this soup Il
| thickened with l tablespoon of flou
mixed with a little water, the pea pull
| will be prevented from sinking. Drie'
navy or lima beans, peas, soy Ctogo
beans, or other legumes may be USE
instead of the cowpeas.
Split-Pea Soup pint dried peas
quarts water, l large onion, mlnce
fine, tablespoons sweet drlpplnS'
. or butter, which gives better flavor
III 3 tablespoons flour, tablespoo
| minced celery or a few dried celer
III leaves. one-half teaspoon pepper,
y teaspoons salt.
Wash the peas and soak them over
night in cold water. In the morn
pour off the water and put them i
the SOUP pot with quarts Of cold we
ter. Place on the fire and when 10
water comes to the boiling point pou
it off Throw this water away) Add
- quarts of boiling water to the pea
and place the soup pot where the cor
tents will simmer for four hours. ga
the celery the last hour OF COOKING
Cook the onion and drippings slowl
-. in a stewpan for half an hour. Drai
the water from the peas (save th1
water) and put them in the stewpa
with the onions and drippings. The
add the flour and cook half an hou
stirring often. At the end OF thi
time mash fine and gradually add IN
water until the soup is like THO
cream. Then rub through seive an
return to the fire; add the salt an
pepper and cook 20 minutes or NOR
Beans can be used in the same way
peas.
Mixed Vegetable Soups quarts {
water, quart shredded cabbage; on
half pint mixed carrot, L pint snVe
potato, one-half minced turnip, on
- half minced onion, leek, Q tomatoe
- tablespoons minced celery, tabl
spoons butter cd drippings, tabl
spoons green pepper, teaspoons sal
one-half teaspoon pepper.
Have the water boiling hard in
stewpan and add all the vegetables e
| cept the potatoes and tomatoes. BE
rapidly for 10 minutes, then dra
back where it will boil gently Il
one hour At the end of this time az
the other ingredients and cook Oh
hour longer. Have the cover partial
off the stewpan during the emit
cooking. This soup may be varied