Every evening, Wilmington daily commercial., 1921-03-26
GOOD HOUSEKEEPING.
By Laura A. kirkman.
QUICKLY MADE SOUPS FOR THE
GAS. ELECTRIC Or OIL RANGE

The hcusekeeper wh3 has gas, electric
or oil range in her kitchen may conglatuiate
herself that she does not lave TO nave
coal carried UP from the cellar and take
out ashes-but she must also thlnk
rather regretfully of the advantage coai
range presents in cooking foods wiliCh
require hours upon hours of simmering' III
costs so much to make these things on any
but coal rangel
SOUPS are one of these foods. Yet there
are some soups which can be made IN
a reasonably short time. The following
cream soups are of this kind =, :,
Potato Cream Soup-Put boiled
and pared potatoes through the ioou
chopper if they are hard, lett over potatoes
(mash them if freshly bolled) and add thefn
to | quart of hot milk together with
chopped onion and salt and pepper TO
taste. Thicker with l tablespoon oi nour
mixed to a paste in q little cold water,
and serve after the soup has boiled up for
a few minutes.
Cream of Celery Soup-Use the recipe
given above with bunch of celery (put
through food chopper and cooked till soft
substituted for the boiled potatoes
Crcamed Cabbage Soup-Use above
recipe with small head of cabbage (put
through food chopper, then boiled till soft
substituted for the boiled potatoes, ana
leaving out the chopped onion.
Tomato Bisque-Strain the juice from
n o,1art can of tomatoes and let IL come
TO the boiling poiut. Then add l heaplngg
teaspoon of soda and, while it foams, add
C,Iart Of hot milk. Thicker with cracker
crumbs and serve.
Corn Soup-Mash 1 pint canned corn
thoroughly n a chopping bowl, then boil
Il in / quart of milk for ten minutes to-
cether with | small chopped onion and a
small lump of butter; thlcken with l
tablespoon of -four mixed to paste with
cold water, and add salt TO taste. Press
through colander and serve.
To make a frothy soup out of any OF
these. thicken with the yolks OF 2 eggs
mixed with tablespoon of cream, instead
of with the -four.
Mrs. l.. l.. Answer-You can serve
herring in the following delicious way:
Baked Smoked Herring-Cut enough
smoked boneless herring into dice to
fll large cup, then scald 1t well IN a
little boiling water, and dram 1t. Melt
2 tablespoons Of butter and IN 1t COOK
I-3 Gun minced celery and l tablespoon
minced onion. When these vegetables
have become slightly Drowned, add the
tard and Il teaspoon of Worcester shire
sauce; stir well, add cup of thick tomato
sauce (made by thickening the juice
from a can of tomatoes with 3 little -four
snd-water paste and adding little milk
and pour the: mixture into baking dish
Sprinkle crumbs over the top, dot with
small pieces Of butter, and bake hfteen
or twenty minutes In hot oven-it
should be well-browned on top. With
this dish YOU might serve mashed pota-
toes. peas, and a fruit pudding.
All inquiries addressed to Miss Kirk
man in care Of the Efficient Housekeep-
/ ing department will be answ cred il these
! columns in their turn. This requires con-
/ siderable time, however, owing to the
| great number received So if 8 personal
or quicker reply is desired, a stamped
| and self-addreSsed envelope must be en-
oloeaJ Nth tho r1IeC+I0D ~ he fdItOr