Gilpin observer., 1920-01-29

prepared by the United States Depart
ment of Agriculture.)
For the cold, raw winter day what
is more cheerful than a bowl of hot,
savory soup, n steaming hot chOwder.
or well-seasoned stew? Now Is
the time to take advantage Of the pos
slbilities offered by these dishes which
may be made nutritious enough to
serve us the main dish Of the simple
supper or midday meal and yet be
made at small cost.
All of the recipes for the dishes
given below have been tested In the
kitchen Of the department Of agricul-
ture. Served with bread and butter
and 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 meat
kettle on the back Of the range. put
into 1t the bones and meat trim
mings. the bits of meat, fish 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 if used
In place Of water will add richness
as well ms flavor to soups, chOwders
and stews.
In the same way If bowl is kept
in the refrigerator for the small quan.
titles of leftover vegetables, they may
also may be added to the soup, the
chowder or the stew. lending vari-
ETY. Of fiavors.
Soups.
Black bean soup. split pea soup,
cream of bean or pea, puree of beans
and tomatOes-you can have all Of
these and many others. They are
delicious, inexpensive and easy to
make.
Soak and cook a pint Of peas or
beans as usual, but take more water.
about two quarts, and cook until very
soft. Then put them through a 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 little flour added to them
as n binder. to prevent the thick part
from settling to the bottom. Mix
thoroughly two tablespoonfuls of fat
with two tablespoonfuls of flour. add
little Of the hot soup, and stir un-
til II Is smooth, then add to the re-
naming soup, stirring to prevent
Jumping. and cook for about ten min
utes.
Black Bean Soup or Split Pea Soup.
To the pulp from pint Of beans or
peas add enough water or stock to
make two quarts. Thicken with -four,
as directed. Season with salt and
pepper. The juice of a lemon and one
half teaspoonful mustard add to the
flavor.
Cream Of Bean or Pea Soup.-To
the cooked and mashed pulp add
enough milk to make two quarts of
soup. Season and thicken with flour.
Puree or Porridge Of Beans and To
matoes.-lnstead Of milk, tomatoes
may be used. Add cupful of canned
tomatoes or three medium-sized toma-
toes which have been cooked for ten
minutes and put through sieve. II
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 ms usual and
cooked until soft in four quarts OF
water with meat. either a 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 n sieve. Season and thicken
The cooked meat cut in small pieces
may be added to the soup. An onion.
several stalks of celery or soup herbs
are good cooked with the soup.
ChOWDERS.