Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-02-21
BY SALLY MONROE.

It is really possible to make up al
most any deficiency. either of food value
or of quality in taste, by means of
properly chosen soup. Here are some
recipes that may help you in your task
of choosing the right soup.
SOUPS of Dried Peas or Beans.-Pick
and soak split peas, dried green peas
or black or white beans over night
Drain, measure, add four times as much
cold water; to each quart of water one
half onion. Simmer slowly till soft.
Rub through sieve. Return to fire, sea-
son with salt and pepper; for each quart
tlnicken with one teaspoon each butter
and -four. Boil up again for a few
minutes, Black bean soup should also
have a pinch Of mustard and little
lemon Juice added and slices of hard
boiled eggs.
Oxtaii Soup-One OK tail. two pounds
lean beef, four carrots, three onions
thyme and parsley. pepper and salt to
taste. four quarts cold water. Cut tail
into Joints, fry brown in good dripping
Slice onions and two carrots and fry
in the same when you have taken out
the pieces of tail. When done, tie the
THYME and parsley in net bag and drop
into the soup pot. Put in the tail, then
the beef cut into strips. Crate over
them two whole carrots, pour over all
the water and boil slowly four hours;
strain and season; thicken with brown
-four wet with cold water; boil Is min
utes longer and serve.
Julienne Soup.-Three pints Of stock,
one small onion, one small carrot, six
lettuce leaves, one teaspoon OF sugar,
one tablespoon OF butter one tablespoon
of peas, one tablespoon of lima beans,
salt and pepper TO taste. Scrape the
carrot and cut into pieces with . veg
etabie cutter Brown the onion (sl1ced)
ia the butter, add the carrot and the
sugar: stir until the sugar Is dissolved,
then add the peas, beans and stock.
Simmer gently until the vegetables are
tender. Shred the lettuce leaves. cover
with boiling water and let them stand
for two minutes. Drain, add to the
vegetables in the stock, season and
serve.
cupfulS of carrots, one teaspoonful OF
sugar, four cups of good, rich meat
stock, one tablespoonful of -four, one
tablespoonful Of butter, one tablespoon
| full of rice; salt and pepper to taste.
After scraping and washing the car
rots cut the outer part in small pieces,
rejecting the yellow center. Brown the
onion in the butter, add the -four and
brown. ADD the CarTOCS ana The IICe
and cover with two cupfuls of boiling
sailed water. Cook until both carrots
and rice are very tender; press through
q sieve. Add the stock to the carrots
with the sugar, salt and pepper. Heat
to boiling point and serve at once.
Soup for Lunch.-A good soup, with
plenty of bread and butter-plenty OF
soup, of course, and hot-followed by
fruit, makes q very satisfying cold
weather luncheon. If you don't realize
this, try the combination some day
soon and see. Here are some soups
| to try with:
Tomato Bisque.-One can tomatoes
one cupful oatmeal, one onion, one
stalk celery. three pints water; boil two
hours, strain and add one pinch soda,
lump butter, one teaspoonful each salt
and sugar; boil is to 80 minutes.
Savory Rice.-To one quart can OF
| boutllon, or four cupfuls of stock, put
one cupful of cooked rice, O bay leaf, q
pinch Of celery seed or some celery
tops. q Glove or garlic, and allow to
simmer until rice Is very soft. Rub
| through fine sieve and reheat. Salt
and pepper to taste, and thicken with