New-York tribune., 1918-11-17
Some Satisfying { Soups

slices of the bean curd are put in each
portion 1t is delicate ard very rich and
nourishlng. Still another idea from the
ar East IS to make tiny fritters, holding
one boiled shrimp each, serving two or
three II each plate of soup. In Russia a
favorlte soup has sliced apples poached
on top just before serving.
Most people are too familiar with
the usual dumplings and other ordinary
edible garnishes used in soups to require
further instructions as to their making
but the unusual foreign recipes suggsst-
ed are sure to be of interest to those who
enjoy enlivening war economies with
food adventures
Russian Oushhi.-Make a stiff paste
of two cups of sifted Victory flour, a
pinch of salt, saltspoonful of baking
powder, tablespoonful of butter and
enough cold water to make the paste.
Roll the paste out thin, then cut it into
three inch squares. Fry three table
spoonfuls of fresh cooked rice and a
quarter cup Of chopped mushrooms in
OIL (adding pepper, salt and grated on
lon) until they are a delicate brown.
Place teaspoonful Of the mixture on
each square, then wet the edges and fold
IN triangle shape, pinching the edges to-
gether firmly. Have three pints of good
clear soup boiling and put the little
cushN on top to poach fifteen minutes.
Serve one or more in each soup plate.
The filing may be varied to suit the
taste OF occasion. Sardine paste, caviar.
minced vegetables or meat, oysters.
shrimp or minced fish may be used. If
used with chicken soup a teaspoonful. of
fried apple cubes may be used in the
oushki
Mexican Soup Balls.-Add to a pound
OF chopped meat two grated onions, pep
per, salt, teaspoon of chopped mint,
sage and parsley, two beaten eggs and a
tablespoon of butter or fat. Roll into
balls the size of walnut and dip in
flour, then drop them on top of the boil
ing soup
Siberian Tsorbassi.-Cut two pounds
OF white fish in pieces, put them in soup
, pot with a carefully washed and cut
soup bunch. Add three pints of water
and cook. gently for one hour, then strain
through fine strainer, season well and
add two tablespoons Of washed rice.
Cook half hour and add a cup of boiled
shrimp, broken into pieces just before
serving
Le6ereis.-Scald and chop fine two
| slices Of calfs liver, add it to a slice of
bread soaked in milk and squeezed dry,
then rub to paste with two tablespoons
| OF good suet fat, or part butter Add a
tablespoon each OF crumbs and flour,
salt, pepper, and a teaspoon of onion
| juice Roll into small balls and drop
on top Of the boiling soup. Cook ten to
fifteen minutes, but do not cook to pieces.
Potato Dumplings. - These are of
! scandinavian origin. Crate enough DO
tato to make three small cups, add salt,
/ pepper, teaspoon of onion juice and
enough flour TO make soft dough.
Mould into little balls, placing a bit of
fresh pork in the centre Of each Drop
| lnem onto the hot soup and boil for an
hour.
Nested .Sausogcs small sau-
sages and lay each on big spoon of
mashed potato, place on buttered baking
pan and bake long enough to cook the
sausage. Place nest in each soup plate
and turn soup over it,
Seasoned cottage cheese sandwiches.
cut IN four inch squares, dipped in batter
and fried, are excellent in onion soup.