Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-06

IGHT soups afford an excellen
means of using leftover bits o
meat and fish and vegetables, and sucl
soups should be included in the Sprint
menu to supply nouriShment withou
overtaXing the system. ALI vegetable
liquids should be utilized in this way
so as to secure the valuable minera
salts which they contain.
A well made soup has no lat o.
grease on top. Soup stock should b.
allowed to stand long enough to ALLOW
the fat to come to the top and form II
a cake, when it may easily be removed
Brown soup stock is made from bee.
Drowned in some of the fat. The bone
is also used and the stock is highly sea-
Foned with vegetables and spices. White
soup stock is made from chicken or yea
and is delicately seasoned. A home
made soup which is lacking in strength
or flavor may be easily improved by
the addition of a can of soup or some
OF the various meat extracts obtainable
Clear soups should be served in regu-
lar soup plates at dinner, but thick
soups should be served In cups or soup
plates at luncheon. A thin soup for
dinner acts as stimulant only. Bouil-
Ion is made from lean beef delicately
seasoned and served clear. ConSomme Is
made from several kinds of meat, high
~ seasoned with vegetables and spices
and is always served clear. If a meal
is to be heavy one, with a roast per-
hapS as the main dish, then a con-
somme or bouillon should be served or
one of the clear vegetable soups. If the
meal is lighter one, such as luncheon
or supper, then a substantial cream
soup or q vegetable soup, to which egg
NOODLES, macaroni, or cheese has been
added, would be more suitable,
All soups should either be served
very hot or else iced or iellied. In
warm weather cold fruit purees are
sometimes preferred to hot soups. They
should be served in glass cups, with a
few pieces of the fruit floating on the
surface. They should be thoroughly
chilled The trays of the mechanical
refrigerator are excellent for this pur-
pose.
Jellied Soup.-Soften two tablespoon
NUS OF gelatin in half a cupfuI of cold
water, then add to one quart of clear
brown or white stock, or to tomato or
chicken soup. Chill and serve in cups
Cream Soups.
Cream soups and pureeS are so nu-
tFltious that when served with bread
and butter they furnish hearty meal.
They are made of vegetables or fish
with milk and seasoningS and always
are thickened. Fish soups may also be
made of milk and the juice of the fish,
which gives flavor to the soup. Thicker
if-desired. A~cream soup made with
ffsh is usually called biSque, and the
ffSh Is either diced or mashed through
a coarse strainer. PureeS are made BY
forcing fish or vegetables through q
sieve and combining with milk and sea-
Soning
A thin white sauce made with butter,
flour, salt and milk is the usual founda-
ton for cream soup. To this the
vegetables are added. The water in
which the vegetables were cooked may
be used in place of half of the milk in
making the white sauce Cream of
potato soup may be made from milk,
salt, butter, mashed potatoes, and on
ions without -four, although it will not
be as smooth as when -four is used
When making cream of tomato soup
do not add any baking soda to the to-
mato. Make the white sauce before
combining the tomato with it. This
will prevent curdling. Mix just before
serving.
Cream Of Asparagus soup.-Cook the
asparagus. When very tender force the
asparagus, all but the tips, through a
sieve. Combine the asparagus water
and the puree with some chicken stock
or milk. Melt half tablespoonful of
butter for each cupful of liquid used,
blend In some -four and add the liquid
Season and cook until the soup thick
ems. adding more -four as needed. A
drop Of onion juice may be added If
liked. Add the asparagus tips and serve
very hot.
Cream Of Spinach Soup.-wash and
pick over one pound of spinach and
cook for about IL minutes, or until
tender, in the water which clings to the
leaves. Cook a sliced onion with the
spinach. When the spinach Is very
tender force 1t through a sieve. Melt
two tablespoonfuls of butter and blend
with two tablespoonfuls of -four. Add
enough milk to the spinach water and
puree to make four cupfuls. Add the
liquid to the -four and butter, stirring
constantly. Let cook until 1t thickens.
Season very carefully and serve hot.
Cream of Mushroom Soup.-Wash
and slice or chop them, using the
stems if they are firm. Cook in two
tablespoonfuls of butter until Drowned.
Melt two tablespoonful of butter, add
three tablespoonfulS of -four, then
blend until smooth. Add one quart Of
milk slowly and cook until thickened,
stirring constantly. Add the mush-
rooms and season to taste with salt and
pepper
COloring and Garnishing.
To color soup brown you can use
Drowned -four or little burnt sugar or
a few drops of vegetable coloring.
Spinach leaves give fine green color.
Pound the uncooked leaves, tie them In
a. cloth, squeeze out all the juice and
add this to the soup five minutes be-
fore serving. The strained juice Of to-
matoes, or the whole tomatoes If run
through sieve, will color soup red.
Grated carrot gives fine amber color.
Okra gives a pale green tinge.