The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1928-01-19
SOUPS

What is so appropriate for the
lunch on cold winter days as a
bowl of good hot SOUP? Since
there are 81 varieties it need not
become monotenous. Soups may
be divided into two classes: those
high In food value and those slim
ulating. The two types should be
interchanged from day to day.
Stimulating soups are made with
a meat stock basis while the basis
of the other type is milk. A good
sized soup bone will provide stock
for two patches of soup for the
ordinary family. Clean carefully
and cover with cold water and
simmer while preparing supper
the night before. The next morn
ing the excess fat may be skim
med off while it is still cold. Con-
tinue to cook until juice is well
extracted. When sailed this forms
the basis of most meal soups.
For vegetable soup shred cab
bage. onion and carrot and add. an
hour or two before lunch, potato,
tomato and rice. or barley.
PURGE Of bean or pea soup is
made by pressing well cooked dry
peas or beans thru a sieve and
adding to the meat stock,
Rice. macaroni, noodles. barley
Or spaghetti added to the plain
broth will make another variety.
In making soups of beef stock the
seasoning is all important. Beef
| hrotb WOW small orfrono;yo b,,t
without the correct amount of salt
it tastes like water.
| The French people are the soup
makers of the world. 1t is said
that the French housewife never
takes the soup kettle from the
stove. Any scrap of meat or veg
etable from meal is dropped into
| the kettle. The following is one
French soup which it may be in
teresting to try:
One quart soup stock, pit. cam
ned tomatoes, 1 med. sized onion
chopped fine, 1 med. sized tart ap-
pie. half cup lean chopped ham,
eighth tsp. mustard: sixteenth tsp.
pepper, half tsp. sugar. fourth tsp.
curry powder, three tablespoons
minute tapioca. salt to taste.
! Skim all fat from stock and
meat. Place all ingredients except
/ tapioca in sauce pan and simmer
/ to pulp. Rub thru coarse striner
| and add to hot broth. Add tapioca
and cook Is minutes. Salt to taste
and serve hot. This will serve 8
persons.
If the family has boiled chicken
for dinner, enough of the broth
may be saved for a delicious soup
for the next day. The chicken
broth is So delicious that it needs
little to improve the flavor. On
| ion and rice, or spaghetti or mood
les make nice additions.
|; The milk soups are perhaps the
more nutritious but less stimulat-
/ ing than the meat stock soups.
They also are divided into two
groups.
In the plain milk soups. whole
| milk is heated. and seasoned with
butter and salt, then the cooked
vegetables, oysters or clans are
added just long enough before
serving to heat or mix thoroly.
i Vegetables suitable for this type
Of soup are potato. diced fine and
1 cooked until tender, celery prepar--
ed in the same manner. canned
corn. asparagus and string beans.
The basis of cream soup is thin
white sauce made by blending one
tablespoon butter and one table,
spoon Of flour and adding one. cup
| Of milk and seasoning. Four times
this amount is enough for 6 per-
sons.
When cream soup is served it
may form the main dish of the
lunch as it is high in food value.
A vegetable salad. whole wheat
bread and perhaps dessert will
provide an ample meal.
Stock soups however are not, as
rule high in caloric. content, they
are stimulating and appetizing
but the meal should provide some
one nutritious main dish as the
body of the meal. :.
Winter time is soup time and
every housewife should consider
them an essential part of the noon
time meal.