Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1920-01-16
THE HOUSEWIFE AND HER BUSINESS
Especial Service Department Agrculture)
Hot ChoWder Makes Appeal
On Cold Winters Night
Nuritous-Thy
Exceen Main for Simple supper Midday
Meal in WeaI

For the cold, raw winter day what
is more cheering than a bowl of hot,
savory soup, a steaming hot chowder,
or a well-seasoned stew? Now is the
time to take advantage of the posi-
blites offered by these dishes which
may be made nutritious enough to
serve as the main dish of the simple
supper or midday meal and yet can
be made at small cost.
All of the recipes for the dishes
.;iyen below have been tested in the
kitchen of the Department of Agri-
culture. Served with bread and but
ter and a simple dessert they make
an economical and well-balanced
meal.
Such dishes are also economical in
that they furnish an excellent use for
the small quantities of leftover mea!
and vegetables. Try keeping stock
kettle on the back of the range, put
into it the bones and meat trimmings,
the bits of meat, fish or fowl left or
the serving platter, the small amount
of gravy left in the roasting pan, tn
bones from the roast, or the STEAK or
the roasted fowl. All OF these com
bined make a ri h stock when cooked
together, which if used in place OF
water will add richness as we'll as
flavor :. SOUPS, "nowders, and ste~s.
In the same lay If bowl is KEEP,
in the refrigerator for the sinai!
quantities of leftover vegetables,
they may also be added to the soup
the chowder, or the stew, lending
variety of fiavors.
Soups.
Black bean soup, split pea SOUP
cream of bean or pea, PURGE OF beans
and tomatoes--you can have all OF
these and many others. They are de-
iicious, 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 seasonings, with
water and milk, or stock enough to
make two quarts. These soups should
all have a little -four added to them
as binder to prevent the thick part
from settling to the bottom. Mix
thoroughly two tablespoons fat with
two tablespoons -four, add little OF
the hot soup, and stir until it is
smooth, then add to the remaining
soup. stirring to prevent Jumping, and
cook for about 10 minutes.
Black Bean Soup or Split Pea Soup
To the pulp from one pint of beans
OF peas duu CuOu6h "osSi VI SWIM "
make two quarts. Thicker with
-four as directed. Season with salt
and pepper The juice Of lemon
and one-half teaspoon mustard adds
to the flavor.
Cream of Bean or Pea Soup.-To
the cooked and mashed pulp and
enough milk to make two quarts OF
soup. Season and thicken with -four.
PURGE or Porridge of Beans and To-
matoes of milk, tomatoes
may be used. Add cup of canned
tomatoes or three medium-sized to-
matoes which have been cooked for
10 minutes and put through sieve.
II the porridge is too thick. add water
or stock. Season and add the -four
as directed.
Bean or Pea Soup With Meat.-The
peas or beans are soaked as usual and
cooked until soft in four parts of
water with meat, either soup bone
or a ham bone. or one-half pound of
salt pork or any smoked meat. Re-
move the meat and put the soup
through a sieve Season and thicken.
The cooked meat cut in small pieces
may be added to the soup. An onion,