Evening star., 1929-11-15

appetizer taken at the beginning OF a
meal to stimulate the appetite and aid
in the flow of digestive juices in the
stomach, and secondly as an actual part
of the meal. at which time 1t must con-
tain enough nutritive material to per-
nit 1t to be considered as a part OF the
meal instead of merely as an addition
to the meal. When soup contains
enough nutritive material for 1t to take
the place of a dish that would other
wise be necessary, then its value Is high.
There are three kinds of soup which
may be served. II not as entire meals, at
least as the principal diSh namely, the
substantial soups, which. have meat
or bone for their foundation, those
made from the legumeS or dried vege-
tables, and the cream soups. The best
soups require fresh meat and bone for
their making. but it is impossible to
make good soups from leftovers such
as bits of meat and fowl ends of roaStS
and steaks, the bones which accumu-
late In every kitchen and the trimmings
from steaks chops, veal outlets and
roastS, whether beef. mutton, veal or
the meat itself. Ham bones are useful
even If not scrap of meat remains on
them and the turkey or chicken carcass
also. Even the trimmings from fish
may go into a separate stock kettle re-
served for them. Soups that are served
as appetizers are bouillon, consomme
and certain brothS and clear soups.
Among the nutritious soups are cream
soups, purees and biSques, but the soup
that will correspond with the rest of
the meal and make 1t balance prop
erly is the one to choose. A light soup
that Is only an appetizer should be
served with a heavy dinner. A heavy,
highly nutritious soup should be used
with a luncheon or light meal.
Vegetables in Soup.
ANY vegetable that has q decided
flavor may be used in soup, including
cabbage cauliflower asparagus, corn,
onions, turnips, carrots, parSnips, to-
matoes, beans, peas, lentils, satisfy, po-
tatoeS, spinach, celery, mushrooms,
okra and green and red peppers. These
vegetables may be used to provide flavor
ing only, or they may be used to form
part of the soup itself If they are used
only for havoring they should be cook
cd until their flavor is obtained, then
removed from the stock. If they are to
form part of the soup as well as to give
flavor, they should be left in the soup
in small pieces or made into puree
and eaten with the SOUP To make the
puree, the vegetables should be put
through a sieve, then added to the soup.
To make hearty vegetable soup,
marrow bone of a shin of beef weigh
ing from two and one-haf to three
pounds is the first essential. This should
be covered with gallon of water, two
teaSpoonfuls of salt added and left to
stand for half an hour before it Is
placed on the fire. Then 1t must come
slowly to the boiling point and be left
to simmer gently for two or three hours.
At this point skim the liquid well so
that very little fat remains. little lat
is good, but do not use too much. NOW
add a cupfuI each of carrots, turnips.
celery and onions, each cut in small
pieces, also a sprig of parsley. bay
leaf, two cloves and a pinch of thyme.
Simmer again very slowly for two hours,
then add a cupful of potatoes. pared
and cut in tiny bits, and half a eupful
of barley which has been soaking In
cold water for an hour. Cook until ths
barley is tender, season to taste, and
serve without strEining.
Puree of beans peas, lentilS, potatoes
and other vegetables are especially de-
sirable for the thickening Of soups, as
they not only give consistency but they
add food value and flavor as well. An
excellent thickening may be obtained by
beating raw eggs and adding them care
fully to soup Just before serving. After
adding the eggs, do not let the soup
stand for long before serving, as 1t is
likely to curGle.
Soup Seasonings.
The appetizing seasoning of soup Is
very important and indicates the skill
of the cook Flavorings used for soup
should be kept in glass jars ready tor
use Some of these are cloves, pepper
corns, red, black and white pepper. pap
rlka, bay leaf, sage, marJoram, thyme,
Summer savory. tarragon. celery SEED:
fennel, mint and rosemary. Celery ana
parsley can usually be bought fresh.
A small amount of lemon peel often
improves soup so that some of this
should be kept on hand. Leeks, shallots
chives, garlic ard onion can be USED
sparingly:
Spices and herbs that are to favor
soup should be used in small piece OF
cheesecloth and droprHd into the soup
not, to be removed later. Among the
f1avoring sauces that should be used
very sparingly are tabasco sauce,
kitchen bouquet and Worcestershire
sauce There are number OF concen-
trated meat and vegetable extracts tnat
can be bought for adding fiavoring 70
soup. They may be used In sauces ano
gravies as we'll AS soups.
Stock Pot Valuable.
Soup is valuable because 1t affords the
opportunity tc use many leftovers
Housewives who must adhere to the
strictest economy use stock pot, as II
vegetables and cereals to be utilized In
an attractive and palatable way.
Soups in which stock can be utilized
include all the varieties made from
beef. veal and poultry. If clear stock
is desired for the making of soup, only
fresh meat and bones should be uSec
and all material that will discolor tht
LIQUID in any way should be CAREFUL!
avoided. Fish stock is made from flsf
or fish trimmings to which vegetables
are added for flavor. Shell fish make
especially good stock. Fish stock Y
used for making chowderS and fisf
soups.
Any bits of meat or fowl that are lef
over can be made into an appetizlni
dish by adding thickened stock to then
and serving the combination on boas
or over rice. A large variety OF mad
dishes can be devised If there Is stocl
on hand to add for favor. Gravy o
sauce for almost any purpose can D
made from the contents of the stoc
pot
If you wish to make stock that cal