Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-01-25
MRS. WILSON GIVES RECIPES
ar FOR GOOD FAST-DAY SOUPS
Vegetables Form the Basis for These Delicious VdreteS
Puee Of Lenhs With Croutons Is Easy to Make
fy MRS. NJ. A. son

ny MRS. NJ. A. WILSON
An riohts 'cSerredJ
nUROPE makes and serves many
delicious soups that are made with
out meat or stock basis and are usually
known as fast day soups. Among the
wsll-known varieties are
Julienne Soup
Pare the following vegetables aud
then cut into thin mutChlkc pieces:
One carrot.
Three onions,
One ieck.
One turnip.
Thrce branches Of celery.
T,oo cups Of finely chopped cabbage.
Place six tablespoons of fat in
saucepan and add the prepared vegPta-
blss. Cook until rich brown and then
add six level tablespoons of flour and
brown the -four n deep mahogany color.
Cook very slowly and then add four
pints of rice stock and simmer very
slowly, adding
Tdggot Of soup herbs.
Dne- quarter teaspoon Of thyme,
Tiny piece Of garlic.
Season to taste
go make the rice stock; Wash one
cup of rice and cook until the rice
can be rubbed through n sieve; cook in
two and one-half quarts Of water. This
stock can also be made from dried peas.
navy, marrowfat or lima beans and
lsntils.
Brown Onion Soup
Peel and slice sufficient onions to
make one and Onehalt cups. Place
inSa soup kettle one half cup Of good
shortening and cook slowly rich
brown. Now add: Two thirds cup Of
flohr and cook slowly until rich ma
hokany brown Add three pints of cold
water and stir and bring TO boil.
Now tie in a piece of white mosquito
netting
Dne carrot diced,
One turnip, diced.
One cup Of finely shredded cabbage,
One fdggot Of soup herbs.
Simmer for two hours very slowly and
then lift out the bag with the vegeta-
bles and season and serve the soup.
Tomato
Tomato soup is served in three styles,
namely, clear tomato. cream OF tomato
and bisIue Of tomato. To prepare the
stock or foundation take n large No. >
can of tomatoes and rub through a
siege. Add to this tomato pulp two
cans of cold water and one cup OF
-four. Stir to dissolve the flour and
then bring to boil and add
One carrot,
One turnip,
One half dozen onions,
One tHggot Of soup herbs.
Pare and dice the vegetables and then
ties in a piece of mosquito netting and
drop into the stock. Simmer slowly
for one .our. Remove the vegetables
and season with salt and pepper to
taste
Pinch OF dllSpicC.
0ne-hd,t teaspoon Of sugar,
This stock is now ready to be made
intp variety desired.
For clear tomato soup Take one
pint of the prepared tomato puree and
tive cups Of rice stock, two tablespoons
Of butter.
Hcat slowly TO the boiling point and
Cream OF tomato: Many cooks be-
lieye it absolutely necessary to use bak
ing soda 70 neutralIzc the acid content
of the tomato puree before adding the
milk. to prevent curdling. The use OF
baking soda entirely destroys the vital
elements in the soup and it IS not at
nil necessary. Do not use 1t.
10 llldht cream "a N''''S ~ - 49,
three aud one half cups of thin cream
sauce as follows:
One and one-har cups Of rice stock,
TrcO cups Of milk
Three- quarters cup Of -four.
Stir with a wire spoon 70 quickly dis
solve the -four and bring the mixture
70 n boil. Cook slowly for five min
utes and then add very slowly, beating
the cream sauce constantly, Two cup
of the tomato purec. Bring 70 boil
and remove from the fire. adding two
tablespoons 81 butter. Season o. taste.
This soup will be found TO be deli
ciously rich.
For tomato bi,quo: Prepare Ns for
cream of tomato and add stiftiy beaten
white Of one egg just before serving and
then dust lightly with cayenne pepper.
Onion Soup With Egg Liaison
Prepare the brown onion soup and
lust before serving strain into another
saucepan. Bring 10 boil and while
the soup IS coming 70 boil break w.
eggs in n bowl. Beat with fork +
blend and then pour into the boiling
stock. Stir the soup very rapidly ant
then remove and serve at once.
Julicnne and lear tulnuto may b.
used if desired il place # III" onion
Potato and Lcek soup
Wash and chop very fin" Two n!>'
ieeks. AdI
and STAGED tir,
TirO quarts n TdtCr.
TlCO OrlDrS,
PdggOt of soup r"rJ'.
Cook slowly until .hc pota,oo- lr
cooked to a very A"tt 1ur"" and ta"l
turn into a sieve and rub th" potato"