Evening star., 1924-07-25
Soups, Sauces and Cravies
How the Many Little Odds and Ends of Fooc
May Be Used in Adding Value and Salts
faction to the Daily Meals.

There are many reasons why a
plate of soup should be daily pre-
lude to dinner. 1t increases the now
of the stomach juices, acts as an ap-
BILE and fruit salts that in themselves
are so healthful. 1t prepares the
stomach for the digestion of the
heavier part of the meal
Soup is economical and uses up
many little odds and ends that would
otherwise be thrown away. A spoon
full of peas. helping of potatoes, a
tomato, d stalk of celery, an onion, a
spoonful of gravy, all may be worked
mp into delicious soup when added
TO stock A dozen plump raisins or
Two or three pruneS may be added to
II soup an hour before it has finished
cooking. Soup should always be
served piping hot in hot plates. This
Is very important.
How to Make Soup Stock.
Soup stock is the liquid that meat,
bones and vegetables have been cook
ed in and that contains the extract
of those things. This stock is the
basis Of soups, sauces and gravies,
and contains fats. meat eXtractives,
gelatin of meat and bone and flavor
ing matter.
Use seasonings sparingly in stock
that is strongly favored with onion,
celery. spinach. tomato or green pep
per, but literally in the more taste
less soups, selecting a seasoning from
a shelf holding such things as cay
enne. paprika, black pepper, celery
salt. onion salt, bay leaves, curry
powder and a good bottled sauce.
Parsley and chives add to soups made
of the more delicate vegetable stocks
with milk. a little curry is good in
a cream sauce thickenng for potato
soup. Bay leaf adds to "A mild meat
stock, such as mutton, which requires
more seasoning than most meats.
If at any time you have too much
stock on hand, let it reduce on the
stove until it becomes meat glace.
This can be long preserved and used
the same way as meat extracts. Its
uses are many. 1t may be used to
coat cold roasts anG FOWL. or it may
be used for certain sauces by simply
Creaming and buttering it.
Making Vegetable Soups.
The basic idea of vegetable soup
making is TO braiSe finely cut vegeta-
bles, such as celery, carrots, leeks
and onions, in butter until the water
they contain eVapora.eS. The butter
then becomes saturated with the eXu
dationS of the vegetables, while the
vegetables themselves become soft
and tender and quickly flavor the
stock. Care must be taken to start
in with the tougher vegetables and
to braise them a few minutes longer,
so that all shall be equally tender.
soups is to save the water in which
the vegetables were cooked and use
this, except vegetables cooked in
their skins, such as potatoes and
beets, the water from which should
be discarded. Canned vegetables
should be heated in their own liquid
straining it off when ready to serve
the vegetables. This vegetable stock
may be combined with milk, meat
stock or the liquid from other vegeta-
las a a
If you want a thick soup you can
use skinned milk with nearly any
vegetable stock, thickening it with
-four and butter rubbed together,
adding the milk gradually while
cooking, as in making cream sauce.
These cream soups may be delicate
or very hearty, according to the
vegetable you use. Potato makes a
substantial soup, and so do lima beans
and dried peas With such a range
of beans. spinach and other greens,
onions, potatoes, carrots, cabbage,
green peppers, tomatoes. summer
squash. asparagus, cucumbers, let
tuce and celery, the combinations are
many.
Be careful not to use too many
vegetables in one soup and so de-
stroy the flavor of the saup. There
are certain stand-bys that are always
good to use, such as potatoes. celery,
onions. carrots, cabbage, bay leaves
and others.
The vegetables must be boiled
slowly in the meat stock and need to
be put in at different times, depend
ing upon the time required to cook
each, so that all will be done at the
same time. The flavor of vegetables
IS easily driven off by too long cook
ing.
The rule for combinations is mat
ter of taste. Potato water combines
well with onion, and both combine
with most other vegetables, as well as
with meat stocks and milk. Green
pepper water gives life to mutton or
tongue stock. The water from sum-
mer squash with tomato juice makes a
tasty light soup.
NOuriShing Soups.
There is much said about straining
soups, but straining can easily re-