Western news and the Libby times. [volume] (Libby, Mont.) 1920-1933, 1933-06-01
A Lost Soldier of a Fine
Flavoring Is Real Test of
Success or Failure in
Preparation.

us seasoning them property Is al dfl-
| can give the foundation recipe but
the final touch of flavor Is up to the
person who prepares them.
| have been asked for recipe of
Russian borscht, that vegetable soup
whose principal ingredients are cab
bage and beets. 1t takes Its special
character, however, from the sour
cream, sometimes whipped. which Is
added at serving time. 1t is dell
cious soup for luncheon, where 1t
practically provides a full course.
With 1t are sometimes served small
pastry turnoyers stuffed with we'll
seasoned meat. Every country
has its favorite soup. There Is the
italian minestrone and the French
potage de bonnie femme. At different
homes and restaurants In foreign
countries you seldom find them twice
alike. any more than you find vege-
table soup In this country made to
a pattern.
Another request was for recipes
for split pea, Danish bean and lima
bean soups. All of these soups are
made on the same principle. The
peas or beans are soaked. cooked I'M
til very tender, and passed through
a sieve. During the cooking, sliced
onion. celery stalks, leaves, or seed,
bit of bay leaf and thyme may be
added. AT this point there are q
number. Of things which can be done
to differentiate the soup one time
from another. Meat stock, including
ham stock, wafer or. milk can be
added. Sometimes little vinegar or
sliced lemon or horseradish may be
added to the soup stock. Often lit
tie binder" OF butter, mixed with
flour, Is added at the last moment to
hold the soup smoothly together
Still another requested recipe was
for tomato sonp--a very general
reanest-for there are ut least half
a dozen different kinds, from clear
tomato bonillon to thick notnee.
Probably the request refers to the
favorite tomato bisque. which Is made
like all cream soups, with one ex-z
ception. Cream soups are made by
fiavorIng smooth white sauce with
strained cooked vegetable pulp and
plpnse understanding 1T very we'll.
A bit Of onion, 4 bay leaf, or few
cJrtvne ys1a ~ hn nnn1taf ssstEfs tf,a tapfn.
to. After the tomatoes are strained
and before they are added to the
cream sauce, dash of soda and d
little sugar should be added. This
prevents the sauces separating.
After the soup is blended. add nd
ditional seasoning to taste. HeFs is
where the last touch OF seasoning
makes the soup interesting. This ap-
piles, of course, to NIL soups ms well
ms to tomato. Look at your pantry
shelf and put those bottles OF sauces
and boxes of spices to good use to
give the soup that extra flavor, del
icate but Individual.
Split Pea Soup.
! pint split peas
2 quarts cold water
/ small onion, sliced
2 stalks celery
teaspoons salt
Pepper
" teaspoon mustard
Cayenne
tablespoons butter
] lemon, thin1y sliced
tablespoons grated horseradlsh
Soak peas overnight. Drain and
add cold water, onion, and celery.
Simmer three or four hours until
peas are soft. Rub through sieve. Re-
heat, adding seasonings and butter.
Garnlsh with lemon. Black beans
may be used instead of peas.
Cream of Tomato Soup.
! pint milk or white stock
tablespoons flour
tablespoons butter
pint tomatoes
] bay leaf
Salt and pepper
2 slices onion
cloves
/ teaspoon sugar
u teaspoon soda
Make white sauce Of the liquid,
flour and butter. Cook the tomatoes
with seasoning until tender, and rub
through sieve. Add the sugar and
soda to the tomatoes and gradually
add the tomatoes to the white sauce,
stirring constantly. Serve Mt once.
Russian Borscht.
z tablespoons butter
/ small onion
! quart meat stock
cup minced beets
X cup minced carrots
VI cup celery, minced
! cup cut cabbage 3
potato
3 fresh tomatoes, or
cup canned tomatoes
" cup sour cream
Salt and pepper
tablespoon vinegar
Mnce onions and fry In butter I'M
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