The Barre daily times. (Barre, Vt.) 1897-1959, 1921-05-26

as in days past the stock pot stayed on
| the back of the coal range, which was
always kept hot. And so, not being
able to change the scheme of things
! entire" it behooves us TO fall into step
and not follow unthinkingly our moth
ers' footsteps or even the advice of the
| old cookbooks.
Bouillon cubes or meat extracts added
TO vegetables, dried or fresh, will give
soup better than many made from
| the stock pot, and with no labor at
tached. One bouillon cube TO cup of
water is used, and no salt--they are
very salty. 1t is not to the clear meat
soup that we look for nourishment. 1t
is mildly stimulating only but pre-
pares the stomach for the substantial
food which is to follow.
We do not mean 10 advise never buy
ing soup meat. There are times when a
soup bone cooked with variety of
soup vegetables left in" makes a soup
an important part OF a meal. For nutri
ment we also serve chowder or cream
soups.
Cream Soups.
Here is the place where il is well to
cook enough vegetables so that some
will be left over for soup the next day,
and thereby save time and effort. A
cream soup is quickly made in this
way:
Make white sauce, using one table
spoon of -four and one Of butter to each
cup of milk. Flavor with any cooked
vegetable which has first been passed
through sieve and add pepper and
salt. Or double the amount Of -four
and butter, and 10 each cup of white
sauce use one cup of PURGE and the
liquid in which the vegetable was
cooked.
Asparagus, celery, spinach, corn and
peas lend themselves especially well to
this. Mix, cream or evaporated milk
can be used insthe white sauce. In the
case of the latter, while il will give
smooth rich BODY, we advise not using
it unless the vegetable flavor is strong
enough 10 mask the slightly cooked
taste of the milk. There is an endless
variety of cream soups 10 be made, all
the WY from chestnuts and mushroom
and those Of delicate flavor to the
strong and hardy onion and cabbage. AL
A word of warning just here. Never
heat an acid, such as tomato, or sea
food. e, clam--and milk together.
for they win curdle. Heat separately
and combine just before serving.
chowders.
Akin to the cream soups Is the hearty
chowder made Of fish Salmon is espe-
cially good. Clam is perhaps the favor /
ite, but corn Is not to b. overlooked. /
This is almost a meal BY itself. and a |
hearty one. as many a camper will tes- /
iify. Make the chowder by first cutting |
the bacon into small bits and irving /
out the fat slowly. In this fat saute /
the sliced onion. removing IL before il /
browns. While this j. being done the .
fish. OF whatever Is 10 be used. should .
be simmering. not boiling; then onion
and bacon added; the potatoes. after I
being parboiied and cubed. are dropped .
IN, and the whole simmered until the
potatoes are soft. The aided milk i
now added, salt and pepper 20 taste.
and Just before serving split crackers
are scattered on top
Purees slso belong to the hearty
aisss- BY PURGE We mean the ihick
cooked vegetable Fulp after il has been
passed through q ooarse strainer
Sometime these are cooked with 4
meat stock e when q black bean ~
spilt pea coup y PLANNED 20 b. cooked
With the ham bone after the latter has
made its last anraa~ar.nr On the tah1e
/ suaiiy these purees are - fhitk that
DO binder ihufter errsued uith Sour
i NEEDED. hut 10 m meat stock has
BEEN use8 TIE binder ssh add -ichnessi
y sci - body. Doroihy Dexter.