Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-06-11
a nd Nourishing
Dis hes Made With
Tested Recipes h e
Use of Leftovers-the
Value of Proper Sea-
soning.

| Noodles are great Improvement
to soup and are quickly made. Beat
an egg slightly, add half teaspoon
full of salt, then work in as much
-four as the wetting will take up.
Knead it we'll, empty on Toured
board and roll out as thin as paper.
| Set aside for half an hour, then roll
and cut with sharp knife into the
| finest shavings, or they may be cut
| into fancy shapes with a vegetable
cutter. Boil them in the soup for
| twenty minutes before it is sent to
| the table Croutons for soup are
easily made in corn pepper. Ihey
will crisp in moment and guam
| tity may be made at one time. Cut
the bread into squares of the desired
size, place in the long handled pepper
and thrust into a glowing furnace.
| The grease that forms on the top
| of soups can easily be removed by
sliding a clean piece of blotting paper
or ordinary brown paper along the
surface of the soup after the grease
bubbles have formed The paper Will
absorb them all and leave the soup
| clear and clean.
/ Green Soup.-One pint of green split
| peas, one pint of fresh green beans,
| one carrot, one medium sized potato
.,
4 of butter. one tablespoonful of flour.
4 one teasponful of chopped olives.
il little chopped parsley, pepper ana
i salt to taste and water enough to
Il make a moderately thick soup. WASH
il the peas and put on the fire in cold
I water with pinch of soda. When IT
II boils pour off the water and add
Il fresh warm water. After one hour
Il add the beans and carrot cut in pieces.
II After half an hour add the potato
IL cubes. When the latter are soft blend
j butter and flour over the fire and ada
II to the soup. Then add seasoning.
! Boil up and serve with croutons.
This is very palatable and satisfying
| soup.
il A Fine Mixed Vegetable Soup.
II For half a gallon of soup take the
il following: One-half a gallon of water.
Il four large potatoes cut fine, one
i large onion cut fine. one-third cup OIL
rice, two teaspoonfuls of salt and two
4 heaping teaspoonfuls of butter. Add
a cup of cabbage and small quantities
of any vegetables on hand. Make a
Il thickening with three tablespoonful
| of flour and little milk or water
4 Heat until steaminG hot ana serve
with bread croutons.
/ Pot-au-Feu: Choose good-sized
beef bone that has plenty of meat on
lit. cover it with water and boil for
three hours. Remove the bone and
cut the meat into bits. Let the stock
COOL then remove the fat, add the
meat to the stock. return 1t to the
lire, add one large onion that has had
/ ten whole cloves embedded in it and
| has then been roasted until 1t is
| brown; add one pint of cooked to-
matoes, one-half cup of rice and one
quarter cup each of chopped potatoes,
| carrots and cabbage. Cook the whole
until the vegetables are tender and
Il adI Inst before YOU
serve the soup. add one teasponful OF
white sugar burned to a good brown
color. That adds to the flavor of the
soup and gives rich color.
| Asparagus Soup: Put two dozen as
paragus stalks in boiling sailed water,
| lust enough to cover. with a small
onion, a few sprigs Of parsley and a
stalk of celery. Cover closely and
cook for twenty minutes or half an
hour. until tender. Take out the as
| the water from the other vegetables.
Press the asparagus through PURGE
strainer and return to the water In
which it was cooked Make white
sauce by cooking together one heap
| ing tablespoonful of butter and level
TABLESPOONFUL of -four. Stir until
| smooth and add the asparagus and
| water. Allow it to boil a few min
utes, then add half pint OF sweet
! cream or rich milk and season with
| salt, pepper ana llttle nutmeg, VI q
| tablespoonful of lemon juice. Do not
allow it to boil after adding the
cream, but while scalding hot grad
ually pour over the we'll beaten yolks
of two eggs Serve with croutons or
crackers.
Tomato Cream Soup.
Not all housekeepers know that to-.
mato cream soup, sometimes called
mock bisuue, can be made without
curdling the milk and without using
baking soda to prevent the curdling.
without the soda all the natural ma
yor of the tomato will be preserved
and YOU will have better and more
wholesome soup. For two quarts OF
| this soup, enough to serve seven or
eight persons, rub together in the bot
tom Of your soup kettle quarter cup
Of -four and a quarter cup OF softened
butter. Mix with these salt and pep
per to taste and, if desired, pinch
| Of sugar. Now add to the mixture OF
-four. butter and seasoning one quart
| of tomatoes. either canned or fresh.
previously sifted through a colander.
! Stir the whole over the fire until 1t
boils and let it boil up for minute
|