Evening star., 1929-11-15
Easily Made ChowderS
And Soups Are Popular
Provision for Quick Dinners Is Sought in Many
Homes.

be kept on hand constantly and that
may be used as foundation for various
kinds of soups, sauces and gravies, or as
a broth for making casserole dishes, the
following stock will be found to be
very satisfactory. This stock, made in
quantity and kept in cool place, will
keep for several days. This is an eco
nomical stock that can be used for
everyday soups.
Stock for Everyday Soups-Pour three
quarts of cold water over three pounds
of meat trimmings from fresh meat,
bones and tough pieces from roaStS ana
steaks, and put them on the f1re to
cook. When they come to boil, skim
them well, then cover and simmer Tor
about six hours at the back of the
stove. Then add one medium-sized cut
up onion, four cloves. six peppercorns
and a small amount of herbs and salt
and pepper and cook for another hour
slowly. Strain and set aside to cool,
then remove the fat.
Special Soups.
Brown Onion Soup With Cheese.-Use
meat stock in the making Of this, allow
ing two large Bermuda or Spanish
onions to one quart of the stock. Slice
the onions and fry them golden brown
in butter. then add them to the boiling
stock and simmer for few minutes.
Meanwhile toast a slice Of bread Tor
each plate and pour some steaming
soup over 1t, sprinkle th1ckly WIN
grated cheese, preferably ParmeSan, al
though any hard cheese can be used,
and serve Immediately. Pass grated
cheese with the soup.
Pepper Pot.-This has honycomb
tripe as its chief essential. with one
fourth cupful of sliced onions and half
a cupful each of chopped green pepper
and celery, and a cupful Of sliced raw
potatoes. Melt one-fourth cupful OF
butter and add the vegetables to II.
Saute them to q delicate brown, stir
ring constantly, then add two table
spoonfuls of -four and continue cooking
for a minute or two longer. Pour six
cupfuls of boiling water over the vege-
tables and add half a pound OF tr1pe
cut in small pieces, teaSpoonful OF
salt and half a teaSpoonful OF pepper.
Cook for an hour and a half, then aoo
a cupful of cream or rich milk and
teaspoonful Of butter. Cook Tor pst
minute then add more salt II needeu.
Sayory Fish Chowder.---This is good
way to use a small quantity of f1sh.
If served with crackers, little OF any
thing else need be served with 1t TO
make an entire luncheon or supper. To
make, skin two pounds Of cod, haddock
or fresh water fish, remove the nesn,
then cut it into small pieces. Simmer In
water for half an hour the head, bones,
and skin of the fish with one small
chopped onion Strain and add to this
stock the fish, one cupful OF sliced po-
tatoes, half cupful of stewed toma.
toes. one and one.half teaspoonfuls OF
salt and a little pepper. Simmer to-
eether until the potatoes are soft, then
add two tablespoonfuls of butter and
one and one-half cupfuls OF milk. Serve
over crackers.
Soup Accompaniment.
Croutons.-These are small pieces of
bread that have been fried or toasted
to serve with soup. They are usually
made in the form of cubes or dice, put
they may be cut into triangles, circles,
oyals. hearts or any other fancy shape.
Bread used for croutons should not be
fresh bread, as such bread does not
toast or fry well. Leftover toast, or
slices of bread that have been cut from
the loaf and not eaten Will be founo
more satisfactory to use.
Paprika Crackers-A tasty soup ac-
companiment may be easily mace from
oyster crackers, either square or rouno.
Din them in melted butter, sprinkle
with paprika, and bake In slow oven
pastry Strips-An appetizing addition
to soup may be made by cutting pastry
into narrow strips and then baking
these strips in the oven until they are
brown or frying them in deep lat and
draining them. They may be served
in place of crackers or croutons.