The Barre daily times. (Barre, Vt.) 1897-1959, 1921-01-18
Soups for All Occasions.


Soup is prabably the most versatil,
of all dishes, for it can be made in Sc
many different ways, either to fit il
and balance out a menu, as a thin
pleasantly seasoned beverage witt
which to begin a substantial dinner, OF
as hearty chowder or PURGE that may
form the main course of the home
luncheon or supper, says Virginia Car.
ter Lee in the Boston Herald.
Soup to be good must first of all have
pronounced flavor. 1t should be very
i.well seasoned and always served as hot
as possible. Its nourishing properties
will be governed by the amount of veg
4 etables that it contains, the meat es-
Jsence which stimulates digestion, the
legumes (such as dried peas, beans and
lentilsl that furnish muscle making
properties, the grating of cheese, as is
used in Italy, which supplies certain
IRmount of protein, or it may be reen-
sforced by milk or eggs, both concen-
Ntrated food in themselves. Then, too,
most of the heartier soups contain a
considerable portion of cooked cereals
/ in the form of rice, barley tapioca,
spaghetti or macaroni, all of which add
greatly to the food value of the dish.
The old fashioned stock pot like the
large family is a rare institution to-
day, and the home caterer confines her
self to the making of the many varie-
ties of bouillons and vegetable cream
soups, thick vegetable soup (made
without meat, or else makes what she
calls an emergency soup, with the aid
of and ends of leftover meat, re-en.
forced by steak or chop bones and plen-
ty of vegetables.
X In this connection, if the steak bone
IRnd meat are wanting, the bouillon
lfubes (both chicken and beef will be
Found very useful in furnishing the rich
mcat flavor that adds so much to the
finished soup. Use one cube for each
tupful of the soup, and use less salt |
when seasoning, as the cubes are salt
lin themselves. Meat extracts are also |
good.
Occasionally, however, delicious pot |
aufeu may be INDUCED in; and if the
soup bone is a meaty one, in addition |
10 the meat used with the soup, the re-
mainder can be utilized in the making |
of another dish, such as a mince, few
croquettes, the basis of mince pie or
for sandwiches. This is a standard
French dish. and the recipe has been
obtained from an old French house
keeper.
In the making of all soups in which
meat is employed, alt the meat in small
pieces, cover it with cold water, add the
needed amount of salt, and let stand
for several hours before heating. Then
bring very slowly to the boil and skim
frequently while cooking. The good
soup maker tastes and tastes, and is
pot afraid to add different condiments
pntil she has it Just to her liking.
To make julienne soup, cook in sailed
water bits of white onion strips of car
rots, half a bay leaf and some diced
selery. When the vegetables are tender {
edd few drops each of kitchen bou-
luet and Worcestershire sauce and stir
in for each cupful a chicken bouillon
rube. Reheat and add half a cupful ]
sach of drained canned peas and tiny
firing beans. Add extra salt and pap
fika to taste A little grated cheese
nay also be busted over the top of each
portion.
For thick vegetable soup without
neat wash and dice a quarter of Y
upful each of potatoes. carrots, turnips
md cabbage. Cook the vegetables in I
wo cupfuls Of water Ito which a tea
poonful and a half of salt has been
ddedl until tender, and then add one
upful of strained tomato and enoughl