San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-11-28
Table Talks
Soup-making
By Mildred Kitchen
Cold Roast Beef
Dreamed Potatoes
Buttered Beans
Stuffed Fig Salad
Rice Pudding.

Stuffed Fig Salad
Rice Pudding.
Those Of us who possess firless
cookers or heat-controllcd ovens have
the proper temperature conditions for
the baking OF the old-fashioned kind
of rice pudding which our mothers
used to make in hard coal oven. 1t
is most delicious dessert but il is
dependent for its success upon a very
slow oven.
Old fashioned rice pudding is as
simple as any dessert could be; the
only ingredients called for are one-tbird
cup rice. One-half teaspoon salt. one
third cup sugar. the grated rind of
one-half lemon and four cups of milk.
The washed rice is combined with the
other ingredients and put into but
tered shallow baking dish. 1t is baked
for three hours in very slow oven
with regulator the dial is set at
go degrees. This pudding is always
served cold.
Delicious as this dessert is, / should
not attempt TO make il unless / knew
that the oven could be kept at a low
temperature. Here is the recipe for A
quick rice pudding:
CREAMY RICE WITH CANNED
PEACHES.
One cup rice.
One teaspoon salt.
Water.
One pint milk.
Canned peaches.
Put the rice in the upper part of
double boiler, pour in two cups OF boil
N hi 10
card the water. Then add the salt. n
cup of boiling water and the milk. and
steam over hot water until the rice
is tender-about 35 minutes. Serve
warm with garnish of canned
peaches. with or without a sauce made
of the peach juice slightly thickened
with q tablespoon each of cornsta rch
and flour, creamed together, to a cup
Of juice.
FIG, CHEESE AND NUT SALAD
Place on each salad plate a crisp
leaf of lettuce and four large soft
figs. On top of each fig force through
pastry bag a rosettc of soft cream
or neufchatel cheese, which has been
mixed with a small amount OF mayon-
naise. Put in the center n mound of
cheese and top with cut Maraschino
cherry. Sprinkle chopped nuts around
center. Dried figs. which have been
soaked and steamed. may be used.
S0UP-MAKING
Many OF us can remember that q
| soup kettle which ne yer seemed to be
empty was ore Of the household stand
bys during the winter months. Per
haps we look upon the making OF
soup as an antiquated activity, in the
same class with the making OF butter
or cheese. or TO bring it more nearly
up to date. With the making of bread
and the canning OF fruit.
But | know of few more appro-
pirate dishes for the midday meal
for hungry school children than SOUP
and soup-maSing is such a simple
| process that il should bp no means be-
Ielcgated to the class of outgrown ac-
| tivities.
If one is cooking for a large num-
| Ter of persons. there may b. sufficient
/ l'ftovcrS - provide meat stock, but
it is usually necessary to get soup
bone to provide the stock This is
usually beef. and it should be cut
from the fore or hind shin (which
cuts contain marrowbone) the middle
|
| must be remembered that meat. bone
all necessary.
The meat should be wiped with Il
clean cheesecloth wruns out of cold
water The lean meat is cut in ono
inch cube: this allows large
cmomt of rurfacc TO be exposed "a
the wCt'r. and thus the juices arc
.awn out.
BROWN SOUP STOCK
\ Six hounds shin oi beef.
Tn, Quarts cold water.
On alf teaspoon peppcrcorns.
.;iy cloves.
On"-half bay leaf
"hr2c snrig1 thyme.
Dnr sprig marjcram.
Two snri~s parclcy.
One-half Gun diced carrot
One-half cup diced turnip.
Onc-half cup diced onion.
One-hGlf cup Giced celery.
One tabl"pO aalt.
Wine beef. and en- the lean meat
into onc-inch cubes. Brown one-third
of the meat in hot frying pan in mar
row from marrow bone. Put remain
ing two-thirds with bpnr and fat il
soup kettle. add water and let stand
for 30 minutes. Place Over low burner
add Drowned neat. and heat gradual
ly to boiling point. As scum rises il
should be removed Cover. and cOok
slowly six hours. keeping below boil
ing point during cooking. Add vege
tables and scasonings. cook one anC
one-half hours. strain and cool.
There are on the market various
seasoning mixtures which may be used
in place Of tie rather formidable liSt
of condiments called for here.