Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-06-13
SUGGESTS SOUP RECIPES
As 4 ADDITION TO TABLES
Expert Gives Advice on Tasty and
Palntablc Connections to SAVIOR
tho Home Mem.
ny LORETTO e. LYNCH.

Who is there that does not enjoy
s a.delfcious plate OF nome made soup?
he.or she does not care FOL, soup of
q any kind. l am quite sure that their
opinion OF soup has been based upon
tho poor soups It has been their mis-
fortune to have been served.
Yet II does not take great Gull
mary artist 10 make n plate of good
Is soup, and the average housewife can
4 provide her family with some good
soups that will stimulate their APP.
suppose you try to make old
fashioned vegetable, soup? Buy two
rinse OF the meat with running wa
ter and cut some of the meat from
tho bones. Put meat and bones into
cook pot. Add minced onion. a
& sley,, some celery leaves or root, or
O. celery stalk cut into pieces. and
: three quarts of cold water. Heat
slowly to the boiling point; and then
boil, or. rather simmer. slowly, for
half an hour.
AT the end of this time add a cup
full of diced carrot and two cupfuls
Of canned tomatoes. Also add one
how. the family likes this good. old
Fashioned soup when nothing else
pleases.
While the meat has lost most OF
z theless 1t may be sliced and served
with horseradiSh or tomato sauce.
II potatoes au Eratin or baked mac
( aronf with cheese is served with the
s soup meat the meal Will be fairly
IS we'll balanced.
Any other meat may be substituted
for beef Mutton. lamb or veal may
be substituted tor the beef Where
81 IS desirable to make clear.
grcaselcss broth. as is often required
8 for the sick> or convalcsccnt. the
meat or poultry Is cut into small
4 pieces and covered with cold water.
= Salt is omitted. because some diets
call for salt-free diet. Salt may
he, added just before the patient
drinks it If the physician allows it,
The water is brought slowly to a
boil and allowed TO simmer three
hours. or until the meat falls in
shreds from the bone. Strain the
! cold remove the cake OF fat which
+ forms on the top. This fat should
he saved. 1t may be used for saute-
ing: cold potatoes or it may be used
us shortening in biscuit and the like.
For n Clearer Soup.
III II n clearer soup is desired. slight
ly beat the white of one egg and
stir. 1t through the heated soup. 1t
cause the. soup TO be cloudy. The
egg should then be strained QUE.
This clearing. is usually done only
for delicate invalids who may be-
( come nauseatcd from slightly
cloudy broth.
III The American housewife does not
& take as frequent advantage of the
legumes in soup making as does her
foreign sister. The leEumes include
peas. beans and lentils. Dry peas
i and beans have cotton considerably
I lower in price this past month and
each makes very good soup.
( First, the lcSumes must be thor
; oughly washed and picked over to
remove stones and other foreign mat
ter. They should be soaked over
night or for several hours in a gen
erous quantity of clean, cold water.
In the morning rinse off the water
and cover with fresh water, to which
half teaspoon OF baking soda IL
added for each pound of lcEumes.
weighed before soaking. Ualf n
pound OF dry lcgumcs and quarter
OF n teaspoon of soda will be sutli-
I cient for siY scrvings)
sliced onion, a stalk of celery
la sliced carrot and ham bone or
ham skin may be added. Cook
SLOWLY until the legumes may be
readily pressed through Stra.ncr
Measure this pulp. For each cup of
negotiable pulp allow one cup OF cold
milk. to which has been added with
lone. Tablespoon OF -four and one ia
blespoon of butter rubbed together
Combine mixtures and cook, stir
ring vigorously, to bind the mix
lures. Season to taste. II the mix
lure seems too thick. 1t may be FUR
Their Trimmed with milk to the de-
sired consistency.
So many readers have requested a