The evening herald. (Klamath Falls, Or.) 1906-1942, 1921-01-29
DOMESTIC SCIENCE DEPARTMENT
Mrs. Belle De Graf
HOW TO PREPARE NOURISHLNG
SOUPS WITHOUT STOCKS
Domestic Science Director sperry Flour 90.

Soups without stock include all
cream soups, chowderB and purees.
This type OF soup is both Bubstan-
tlal and nourlshing, and is served at
luncheon or where the meat to fol
low is not hearty. Or cream soups
may be served for informal dinners
TO furnish a substantial dish so that
the dinner itself will not require 30
generous an amount OF the more ex-
pensiye meat or meat substitute.
These cream soups and chowders are
both popular and very easily made.
The foundation OF a cream soup is
thin white sauce; cooked veget-
able pulp or puree IL added for
flavor. The careful housewife will
plan In advance to cook sufficient
vegetable at a previous meal to pre-
pare these soups. Many times left
over vegetables are improved by
further cooking. since In order to
make really good cream soup the
vegetables should be 80 soft that
they will easily pass through a sieve
or puree strainer. However, in max
Ing cream Of asparagus soup. very
little OF the pulp can be rubbed
through a sieve as II Is too fibrous
The outer leaves OF celery, the
tough end OF asparagus. the dis
carded leaves OF lettuse, will all give
sufficient flavor to make q delicate
appetizing cream soup. Vegetables
that would otherwise be thrown
away may be utilized in this man
ner. II would not be wise to serve
cream OF celery soup and celery in
any other form at the same meal;
but II kept In a cool place cooked
vegetable may be kept over one or
two days before making them into
soup. The soup will be more salts
factory II the leftover cooked veg
ettables are cooked In water about
l5 minutes. or until soft enough to
rub through a sieve. salted and
poured into a glass Jar and covered
closely. When possible use the liquor
In which the vegetables were cooked,
together with milk when making the
foundation cream sauce. as II adds
more flavor. Strictly speaking. cream
soups should contain only sifted veg
etables, meats or fish, but are more
substantial II a part OF the ingredi-
ents used are chopped very fine and
added to the soup. when using
canned vegetables for making soups.
the liquor should be discarded when
ever possible, as II usually imparts
u canned" taste not at all palata-
BILE. The exceptions would be corn
and tomatoes. All cream soups are
improved II small quantity OF
whipped cream is added just before
serving. or a teaspoon OF the whip
ped cream may be used as a garnish.
When preparing cream soups the
vegetables should be sifted, heated.
etc, before making the white sauce.
The sauce should be made Just be-
fore serving time and then the two
ingredients combined. Cream soups
will not curdle II made by this meth
cd. II cream soups are allowed to
stand, they are apt to separate, so
should not be made until required.
Purees are usually made OF veget-
ables such as dried beans. dried peas
or potatoes. The dried vegetables
are first soaked over night. then
simmered In water until tender;
drain. reserving liquid, rub pulp
through a sieve and then slightly
thieken with butter or butter substi-
tute. creamed with an equal guam
tity OF flour.
A puree should be about as thick
as cream soup before thickening
Is added, therefore but little thick
ening is needed; but the puree will
separate IL no thickening is used.
Bisques are made OF fish, usually
shell fish. They have as a base
thin cream sauce, CLANS. oysters
or diced lobster or crab are added
to a cream sauce and the whole is
well seasoned.
Chowders are very substantial and
are almost meal In themselves
when accompanied with bread and
butter. Chowders make a very sat