Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-11-16
Here's a Chance to Learn Some of
Mrs. Wilson'S Ways of Making Soup
Three Times the Required Amount May Be Prepared Once
and Serred in Uays That Vary the Taste

to the quart Of water. and simmer
slowly until the vegetable may be rub.
bed through q fine scive.
To use potatoes. carrots. turnips use
two and onc-half cups Of the finely
diced vegetabl" to one quart Of water
and cook until the vegetables can be
rubbed through fine sieve.
All other vegetables. such ns green
peas. beans. ct cetera, use one and
one half cups Of the prepared vege.
table to one quart of water.
When the vegetables are cooked very
soft. rub the entire mixture through a
tin" sieve TO make the vegetable purce.
To prepare the soup. add one cup
Of puree for every cup Of milk, and
allow two tablespoons Of -four. using
the level measurement, for each cup
of milk and vegetable purpp. Stir
TO boiling point. cook for five minutes,
then slowly whip In the prepared veye-
table puree: season to taste and add
Tmo tablespoons of butter to every
quart Of the Sup.
Tomato soup may be made from the
prepared canned tomato puree or from
tomatoes.
To prepare the tomato puree place a
pint jar Of canned tomatoes in sauce.
pan and add
one bunch of soup herbs. chopped
fine.
Three onions, chopped fine.
One carrot. chopped fine,
Three. quarters cup of the finely
chopped tops of the green celery,
Onc.hdf teaspoon of poultry season.
ing.
, One. quarter teaspoon Of thyme.
Three cups Of cold ,cater.
/ Simmer slowly until the vegetables
are very soft, cool and then rub the
mixture through II fine sieve.
Place two cups of milk In saucepan
and add
Sercn lcrcl tablespoons of -four.
Stir to dissolve and bring to boiling !;
/ cook slowly for five minutes, then add
two cups of the tomato puree, whipping
in the tomato puree slowly and bring
back to boiling point cook two minutes,
season with salt and pepper and tiny
pinch of allspice.
This amount will serve four persons.
I For general rule for making the
tomato soup, add two level tablespoons
Of -four for every cup Of milk and
tomato puree, blend the -four in the
milk and cook. and then blend in the
tomato pur"c. whipping in slowly,
This will prevent this soup from curd
ling and eliminate the use Of baking
Soda
Oyster Soup
Look over twenty five stewins
oysters. for bits OF shell. and ther
mince fine. Strain the oyster liquor
and measure: there should be one cup
and If not add sufficient cold water tc
make this amount.
Place one quart Of milk in saucepan
and add
Sir level tablespoons Of -four.
Stir to dissolve the -four. and brini
10 boiling point; cook for i've minutes
then add
The prepared 0vsters,
One cup Of oyster liquor, = =.
Three. quarters teaspoon Of fnell
One, tablespoon Of finely scrope'
celery.
Bring to boiling point; season will
salt and pepper and add
Three tablespoons of butter.
Peat we'll and serve at once.
If you like the oysters whole, alloy
six oysters for each person. TIL
amount will serve five persons.
Toasted strips Of bread croutons an
? toasted crackers are the usual accom-
paniment Of all soups.
To make the crOutons, toast slices Q
bread, which have had the crust remov
! cd before toasting, and toast, cut Will
$ warm in inch blocks. Then place !
oven to keep warm while dishins tn
: soup.
the cold weather has much to do wit
the success of the dish. IT is necessnr
g to serve nll soups In hot dishes an
: and this means not only the servic
e dish but also the plate or cup It
b family to lose ali liking for soups a
: quickly as serving q partly cold sou
. IN cold plate. All soups mues D. serve
+, scaldinS hot to be sueessas@'
n 'Nrrf Af -