Evening star., 1918-08-09
They Are Easily Made and
Are Nourishing, Taking a
Prominent Place in the
Menu a sty Noodles
and Dumplings.


cool and remove the fat which has
accumulated on the top. This can be
easily removed by sliding clean
piece of blotting paper or ordinary
brown paper along the surface OF the
soup after the grease bubbles nave
formed. The paper will absorb them
all, and leave the soup clear and
clean. Put into the stock the whites
and shells of eggs. in the proportion
of the white and shell of one egg Tor
each quart of the soup. Let this boil
for five minutes. then remove 1t from
the stove, add half a cup OF cold
water. let it stand for half an hour
and then strain. This will make the
stock as clear as can be desired.
Consomme is made mostly with
milk added to stock and slightly
thickened. Well seasoned does not
mean over seasoned. 1t means correct
seasoning, which is an art, the add
ing of enough vegetable havoring,
such as celery. onion. chives, pay
leaf, carrot, parsley and whole spices
with a little salt and pepper to make
SOUP tasty, and to bring out and m
tensify, not to overpower or chanee
the real flavor of the soup. 1t is good
Dian TO Keep n StuCh Pots Aheo
put all the seemingly useless sristle
and bones. Stew them well ana use
thd broth to season the soup. the
bone from the beefsteak with q
spoonful of pearl barley and a bit OF
celery will make a cup OF hot brotn
soup brown. use Drowned -four or a
little burnt sugar. Spinach leaves
give a fine green color. Pound the
leaves. tie them in cloth, squeeze
out all the juice and add this to the
SOUP Ave minutes before serving.
Color red by putting in the strained
juice of tomatoes. Grated carrot gives
a fine amber color.
Noodle Soup.
Noodles are an improvement to soup.
and are easily made. Break one egg
into a bowl. then fill one-half of the
shell with water and add the water to
the egg. Beat thoroughly. Add one
pinch of salt. one-haif teaspooniui ol
baking powder and enough hour 70
make a dough that will drop easily
from a teaspoon. Dip the spoon each
time into the soup and the dougn
will not adhere to it. AS soon as the
dumplings rise to the top OF the soup
to serve. If thickened with nour.
rolled into a thin sheet and cot into
squares or strips. or fancy Shapes,
they are equally nice. though the Tor
mer method is quickest and is good
way to make drop dumplings to add
to potato or any quickly made soup.
or they may be dropped into two
quarts of boiling soup stock properly
SEASONED and thinned. Cook nfteen
minutes, keeping closely covered. A
finely minced onion makes f1ne ma
yoring for noodle soup.
Vegetable Soup.
usually mean a meat stock contain
ing as many vegetables as determined
by the preference of the cook or
Eumber of leftover vegetables thick
ened with little flour and butter
rubbed together. or with beaten egg
from the fire. A vegetable soup
should be cooked slowly for at least
three hours. Two kinds of vegetables
left over may be pressed through
sieve. seasoned and thinned with milk
or with stock and with just enough
milk added to give color. Tasty COM
binations are made from potato and
celery, oyster and celery. onions and
milk alone, peas alone. peas and to-
matoes or corn and tomatoes.
Okra combines nicely with corn or
with both corn and tomatoes. To-
mato gives a golden tinge, yet i'm
parts some acidity. Carrots look rich
in soup. as do whole peas and beans.
Cabbage does not add to the appear
ance, but tastes good. To prevent
milk from separating when adding it
to vegetable soup, heat the milk in
separate vessel. add to it the thicken-
ing and then mix it with the vege-
table material at serving time. If
clear soup is desired. add hot water
to the bulk Of strained juice taken
from a pot of boiled vegetable soup.
Freshly popped corn is good to
sprinkle over vegetable or light, thin
soups. good thickening for soups
consists of flour fried in butter to a
desired coler or blend. There are
three kinds. white. fawn-colored and
brown.
Tomato Soup With Goldfish.
Take fouS cups of tomatoes, six cups
of milk, one cup Of Goldfish, which has