The Hayti herald. (Hayti, Mo.) 1908-1922, 1920-01-29

1Prepared by the United States Depart
ment of Agriculture
For the cold, raw winter day what
is more cheerful than bowl of hot,
savory soup, steaming hot chowder,
,or well-seasoned stew2 Now Is
the time to take advantage Of the pos
sibilities 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 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 n simple dessert they make an
economical and n well-balanced meal.
Such dishes are also economical in
that they furnish an excellent use for
the small quantities of leftover meat
and vegetable. Try keeping a stock
Kettle on the back Of the range, put
into 1t the bones and meat trim
innings. the bits of meat fish or fowl
aeft 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
fin place of water will add richness
as well as flavor to soups, chowders
and stews.
In the same way If bowl is kept
I'm the refrigerator for the small guam
kities 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
khese 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 seasonlngs, with
water and milk or stock enough to
make two quarts. These soups should
,all have little flour added to them
as binder, to prevent the thick part
from settling TO the bottom. Mix
thoroughly two tablespoonfuls of fat
with two tablespoonfuls of flour, add
aittle of the hot soup, and stir un-
It'll it is smooth, then add to the re-
manning soup, stirring to prevent
Jumping, and cook for about ten min
mtes.
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 flour,
ras directed. Season with salt and
pepper. The juice OF 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 thcken with -four.
Puree or Porridge of Beans and To
pmatoes.-Instead of milk, tomatoes
may he used Add a cupful of canned
tomatoes or three medium-slzed toma-
foes which have been cooked for ten
minutes and put through 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 as usual and
cooked until soft in four quarts of
water with meat, either soup bone
or a ham bone, or one-half pound of
salt pork or any smoked meat. Re
Inove the meat and put the soup
through sieve. Season and thicken.
The cooked meat cut in small pieces
may he added to the soup. An onion,
several stalks of celery or soup herbs
are good cooked with the soup.