Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-06-11
Food, Health and Thrift
SOUPS, CT1OWDERS AND STEWS
PREPARED BY THE HOUSEWIFE,

or so. Then add quart of cold milk
| and stir again until the mixture boils.
All sorts Of queer happenings may
! take place In your soup kettle; the
contents may "mottle" all over; they
| may get ropy. as If the ingredients
were trying hard to make glue; they
may even pretend to curdle and
go on stirring with tranquil mind
and when the mixture comes to a Doll
again you will have a smooth, pink,
creamy soup-good to look at and de-
licious to taste.
A Good Potato Soup: Cut some ham
into pieces. making about one cupful,
ana fry slowly until cooked. Pour
on the fat and add two quarts of
water. Thirty minutes before serv-
ing add one quart of sliced or diced
potatoes and cook. Thicker this with
mixture made by rubbing one egg
ter If the soup SINNERS longer than
the necessary time before the thick
ening is added. The thickening mix
ture will keep If spread on a plate
and put In cool place. This amount
of soup serves eight persons.
Tapioca Soup: One quarter cup of
tapioca, one cup of cold water, one
pint of boiling water. one quart of
chicken or veal stock. one cup of hot
milk. the yolks of two eggs and salt
and pepper. Soak the tapioca in the
cold water for two hours. drain it,
add the boiling water and cook the
whole in a double boiler until it is
transparent: add the hot stock grad
ually and cook both for ten minutes.
then add the seasoning and the hot
milk. Beat the yolks of the eggs and
add them after diluting them with a
little of the hot mixture. Stir the
soup for several seconds, pour it into
the tureen and serve.
Onion Soup: Chop two medium
sized onions and fry them to a rich
brown in two ounces of butter over
a moderate fire, for onions burn
quickly. Add to them a quart of boil
ing soup stock of any kind, or simply
water or milk, and cubes of lightly
| toasted bread. When the soup is
| cheese and season it with salt and
pepper.
Rice Soup.
| One cup of rice. six cups of cold
water. one small onion. one green
| pepper. one teaspoonful of chopped
parsley. two cups of cream, four table
| spoonfuls of butter. two tablespoonful
OF -four one teaspoonful of table
sauce and salt, nutmeg and cayenne
to taste. Cook the rice, onion and
pepper in cold water until the rice is
tender. Press through a sieve Melt
the butter. add the -four. cream and
seasonings and boil for five minutes
then combine the mixtures.
Peanut Soup: Put into a double
boiler one tambler of peanut but
ter. one pint of water and one quart
of milk Add two tablespoonfuls OF
salt. slice or two of onion. accord
| ing to size. and one cup of chopped
celery. or one saltspoonful of celery
seed Moisten two level tablespoon
| fuls OF cornstarch in a little cold milk
When the mixture in the double boiler
reaches the scalding point add the
| cornstarch and stir for five minutes
| after which the soup is ready to serve
with croutons or crackers.
Salmon Bisque: An attractive and
| palatable soup is made by adding
three pints OF milk to two table,
This makes a white sauce. Season
| it with salt and pepper and add a
can of the best salmon, which has
first been rubbed through a sieve to
free it from bones and bits of skin.
Serve with croutons.
Marrowbone Stew: Marrowbones
| cost little and two pounds will make
delicious rich stew for six people.
Boil the bones for five or six Hours
Remove them from the water they
| have been boiled in, scrape all the
fragments of meat that may have re-
ildihSu oH Tue out.SIu6 ana remove the
| marrow from the inside of the bones.
Add three potatoes. one small yellow
turnip. three onions, one carrot, after
cutting into small cubes. and one-quar-
ter cup Of barley. Boil these together
with the meat scrapings and the mar
row for about three-quarters of an
hour in water enough to cover. SILT
to flavor. Dumplings can be added if
desired. This stew is rich and whole
some. for the marrow has nutritious
qualities.
Another Good Stew.
Scald one red pepper and remove
the seeds. Then chop the pepper. one
small onion and Glove Of garlic to-
gether fine and mix them in a pan
with one tablespoonful Of butter. Add
three tablespoonfuls Of tomato ketch-
up, one tablespoonful Of table sauce
and one and one-'half tablespoons of
water. Make this mixture into a
thick gravy, add cut-up cold meat and
heat thoroughly.