Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-20
by MRS. NJ. A. WILSON

by MRS. NJ. A. WILSON
copyright. ,ssi: .,os,, sy .s,s, Mr. n A. ~''''"
THE European housewife must plar
l. a one meal dish with a salad 70,
the principal meal Of the day. Th,
family is not accustomed to fried food
and in the rural communities the foil
still cook upon the open fire.
Soups, rs we know them. are not Il
be found on the continent, except Il
large cities. where the continental
appetite. During the spring and sum
mer the fruit soups are very popula'
and the balance Of the meal Is mad'
up of n julicnne Of vegetables. Bu
during the fall and winter, the meat
soups or porridges form the principa
meal Of the day.
Stschy-Russian Cabbage Soup
AIince very fine six onions. Now
place onc-balf cup Of salad oil In q
saucepan and add the onions and one
small head Of cabbage chopped very
| fine. Toss and cover closely. DO not
let brown. Cook slowly for ten minutes
and then add
One pound Of lean beef, cut in one.
haH inch pieces.
Three pints Of tcdter,
Ttco carrots, grated.
Cook slowly for one and one. half
hours on the simmcring burner. Dis
solve FIVE level tablespoons OF -four In
ono half Gun of cold water and add to
the soup. Stir o'thoroughIy blend and
then bring TO n boil nnd cook for ten
minutes. Season. Add two thirds cup
nf sour cream and then serve with
toasted rye bread.
Botwinia-Polish Sour Beet Soup
Pare and CRATE five medium sized
bects and then place the grated beets In
a saucepan and add
One cup of grated onions,
Tiny bit Of garlic,
Three pints of trdter.
Bring to boil and then place on
the simmoring burner and cook for two
hours. Now add one pound Of beef.
cut rs for hamburg steak. Cook for
one hour longer. Now dissolve seven
tablespoons of -four in one half cup OF
cold water and add to the SCUM. stirring
we'll. Season to taste. Add ono cup
of sour cream and beat we'll and then
n0ur into turocn: Just before sending
to the table stir into the tureen three
tablespoons Of cider vinegar.
Niinestroue--Italian Soup
Mince very fine
Four ounces Of salt pork.
Three lpckS.
TrcO onions.
Cook slowly until the onions are soft
and then add
One large carrot CIT in tiny dice,
One large turnip. cWt in tiny dice,
SmaH bit Of garlic,
Ono SOUP bone.
Onr-hnf small head Of Cabbdge,
shrcddrd fine.
Onc.hoW teaspoon Of sweet basil,
Pinch of sage.
T,rO quarts Of rdter.
Bring to n boil and then place on
the simmcring burner and cook for
three hours. Season and serve with
grated Parmcsan cheese.
NIulligatawny
The mulligatnwny soup comes to uS
from Burma. India. and is a delicious
porridgc and well worthy trying. You
may use stock the chicken was
steamed in or place the bones and car
rass Of cold roast chicken with small
piece Of ham bone in a deep saucepan
and add
1hrCe cGrr0is
FOUr onions,
7rO IeckS. minced fine.
ThrCc quarts Of cold tc1ier.
ON" stalk Of CclCrU. minced fine.
Use both white part and green tips OF
celery.
Bring 10 a boil and place on the sim
mering burner and cook slowly for three
hours Add to the soup after it has
been cooking two thinly sliced apples.
After cooking three hours lift from the
fire and let cool. Remove the bones
and scrape off any meat, rub the meat
and vegetables through n sieve. Meas
ure the stock and allow two level tn =
blespOonS of -four to every cup. Return
the stock to the saucepan and add the
-four and
One l"rol tablespoon Of salt
one lCrci teaspoon OF Cprrp p0iodcr.
One lCrpl teaspoon Of tchite pepper,
Tiny pinch Of nutmeg,
one cup OF either cream or ecapor-
dtcd milk.
Beat to dissolve the -four and spices
and bring TO q boil. Cook for nineteen
minutes and then serve with dinner
biscuit.
Emincc of chicken with finely minced