Evening star. [volume] (Washington, D.C.) 1854-1972, 1924-08-22
Cooking for Two.
Making Most OF Soup Course

In spite Of the fact that there are
those who feel that no dinner be-
gins properly without soup, we do
not as a nation depend upon this dish
SO largely as, for example, our French
cousins. One reason for this may be
the fact that in the hurry and stress
Of American life as it is lived today
the presiding genius of the kitchen
| feels that she has not much time to
devote to the preparation of dish
which serves merely to introduce a
meal. This lack of time usually i'm
plies lack of thought and everybody
| knows what lack of thought will do
to good cookery.
Although, according to the calendar
the Autumn days are upon US, yet we
realize that several weeks moro will
e1apse before permanent GOODNESS
comes into the air, and our interest in
cold soups still holds.
Jellied bouillon is delicious and
| while it lacks the stimulation Of it's
hot brother, yet the sense of refresh
| ment which follows its use is itself
summer meal. Moreover, the ex-
tractives of the meat which are pres
ent in considerable quantity are in
themselves somewhat stimulating and
the savory herbs, celery salt and
other seasonings will help to make an
ideal first course for a Summer meal.
Another variation of the soup idea
! is to serve soups made of fruits and
cereals. These two types Of food may
enter into delicious combination OF
their own: the cereals may be them
selves made into soups seasoned with
| tomato and other vegetables or they
| may be combined with soup stock
| from beef, chicken, mutton or lamb.
A group Of soups that stands out
| by itself is that of the cream Of vege-
| table class These have so often been
described that it is hardly necessary
| to do more than repeat the fact that
| they are composed of equal parts of
strained vegetable pulp and thickened
| milk.
Here are some recipes showing ex-
amples of the various types Of soups
| discussed.
Iced Bouillon.-Two and onehalf
pounds of round beef. one and one
| half quarts of water, one-half table
| spoon pepper. one pound of marrow
bone, one-haIf tablespoon salt and
| three tablespoons each of diced celery,
carrot and onion.
After wiping the meat cut it in
| cubes about an inch. Put half of
| the meat in a soup kettle and soak
in cold water for half an hour. The
other half should be Drowned in a
|
| bine the brown meat with the other
half and bring the mixture to the
| boiling point. Skim thoroughly and
simmer for five hours. Add season
| ings and vegetables, simmer another
| hour. Strain and let cook. Skim off
every bit of fat and clarity. Set
away to cool and serve in iced cups.
Orange Soup-Three tablespoons OF
arrow root, three cups boiling water,
three cups of orange Juice, one
quarter teaspoon salt and juice OF
| one lemon.
| Stir the salt into boiling water
and add to this the arrow root, which
has been blended with four table
spoons of cold water. Stir until the
| water is thickened and then add
two tablespoons of sugar. Remove
from fire and cool. Stir the orange
juice into the thickened water and
| finally add the lemon juice. Set
away to cool and serve very cold.
! Other fruit soups are delicious.
made from cherries, red raspberries
grapefruit and raisins.
Copy right, 1924