Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-01-20
iio. chowder for Cold Winter Nights.
SOUPS AND sTEws ARE CHEAP AND
NUTRITIOUS.

SOUPS AND srEws ARE CHEAP AND
NUTRITIOUS.
For the cold, raw winter day what ID
more cheering than bowl Of hot, savory
soup, q steaming hot chowder, or we'll.
seasoned stew? Now is the time to take
advantage of the possibilities offered BY
these dishes which may be made nutri-
tious enough to serve as the main dish
of the simple supper or midday meal and
yet can be made ct small cost.
All of the recipes for the dishes given
below have been tested in the kitchen OF
the Department of Agriculture. Served
with bread and butter and simple des.
sert they make an economical and we'll
balanced meal.
Such dishes are also economical In
that they furnish an excellent use for
small quantities of leftover meat and
vegetables. Try keeping . stock kettle
on the back of the range, put into 1t the
bones and meat trimmings, the bits OF
meat, 6sb, or fowl left on the serving
platter, the small amount of gravy left
in the roasting pan, the bones from the
roast, or the steak, or the roasted fowl.
All of these combined make rich stock
when cooked together, which IL used In
place of water will add richness az we'll
az flavor to soups, chowders, and stews
In the same way If bowl is kept In
the refrigerator for the small quantities
of leftover vegetables, they may also be
added to the soup, the chOwder, or the
stew, lending variety Of favors.
SOUPS
Black bean soup, split pea soup, cream
of bean or pea, PURGE of beans and toma.
toes-y0u can have ell of these and many
others. They are delicious, inexpensive,
and easy to make.
Soak and cook pint Of peas or beans
as usual, but take more water, about
two quarts, and cook until very soft
Then put them through sieve. These
mashed beans or peas are ready to be
made into all kinds Of soups by adding
the various sessonings, with water and
milk, or stock enough to make two
quarts. These soups should all have Q
little flour added to them as q binder to
prevent the thick part from settling to
the bottom. Mix thoroughly two table
spoons fat with two tablespoons -four,
add little of the hot soup, and stir un-
til 1t is smooth, then add to the remain
ing soup, stirring to prevent Jumping,
and cook for about 10 minutes.
Black bean soup or split pea SOUP
To the pulp from one pint beans or peas
add enough water or stock to make to
two quarts. Thicker with -four az di.
rected. Season with salt and pepper.
The juice of Q lemon and one.hslf tea-
spoon mustard adds to the flavor.
Cream of bean or pea soup.-To the
cooked and mashed pulp add enough
milk to make two quarts Of soup. Sea-
BON and thicken with -four.
PURGE or porridge of beans and toma-
toes.-Instead of milk, tomatoes may be
used. Add cup of canned tomatoes or
ihree medium. sized tomatoes which have
been cooked for 10 minutes and put
through a sieve. If the porridge Is too
thick, add water or stock. Season and
add the flour as directed.
Bean or pea soup with meat.-The
peas or beans are soaked az usual and
cooked until soft in four quarts of water
With meat, either soup bone or ham
bone or one-half pound of salt pork or
my smoked meat. Remove the meat
md put the soup through sieve. Sea.
ION and thicken. The cooked meat cut
n small pieces may be added to the
'oup. An onion, several pieces of eel
Try, or soup herbs are good cooked with
he soup.
FISH CHowDER
IL pounds fish (fresh, salt or can
ned)
potatoes, peeled and cut in small
pieces
onion, sliced
Q cups carrots cut in pieces
IA pound salt pork
cups milk
Pepper
3 tablespoons -four
Cut pork in small pieces and fry with
he chopped onion for five minutes. Put
'ork, onions. carrots, and potatoes in
ettle and cover with boiling water.
,ook until vegetables are tender. Mix
hree tablespoons of -four with one half
up of cold milk and stir In the liquid in
be pot to thicken 1t. Add the rest Of
be milk and the fish which has been
emoved from the bone, and cut In small
eces and cook until the fish is tender,
7hich will require about 10 minutes.
erve hot. You can omit salt pork and
sc tablespoon of other fat II preferred.
alt Goldfish or smoked fish, rabbit, fowl,
T any meat may be used instead Of fresh
sh, or tomatoes instead of milk. Any
esired vegetables may be used in place
I carrots.
VEGETABLE CHowDER
Here is mixed vegetable ohowder
hat is good. 1t makes Q substantial
ish. Rice and okra may be substituted
,r potatoes and carrots, indeed almost
ny vegetables may be used with or In |
lace of those mentioned.
potatoes
8 carrots
3 onious
pint canned tomatoes
2 teaspoons salt
2 tablespoons fat, or a piece OF salt
pork
8 level tablespoons -four
2 cups skim milk
Cut potatoes and carrots In small |
ieces, add enough water to cover, and
Dok for 20 minutes. Do not drain off |
he water. Brown the chopped onion in |
be fat for five minutes. Add this and |
ne tomatoes to the vegetables. Heat TO
oiling, add two cups Of skim milk, and |
,icken with -four Celery tops or
reen peppers give good flavor to the
howder If you happen to have them, 80
0 finely chopped chives.
OF POT OF MUTTON AND BARLEY STEW |
pound mutton
IL cup pearled barley
Tablespoon salt
4 potatOes
8 onions
Celery tops or other seasoning herbs
Cut the mutton in small pieces, and
rown with the onion in fat cut from the
leat. This will help make the meat
'nder and improves the flavor. Pour
lis into q covered saucepan. Add two
narts water and the barley. Simmer