Red Lodge daily news combined with Carbon County news., 1933-05-24
Flavoring Is Real Test of
Success or Failure in
Preparation.

punt ny tue NoOh VIM hidhCo ththhf
as seasoning them properly is an art.
[ can give the foundation recipe but
the final touch of flavor is up to the
person who prepares them.
| have been asked for a 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 a deli
cious soup for luncheon, where it
practically provides a full course.
With 1t are sometimes served small
pastry t%urnovers 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,
a bit of bay leaf and thyme may be
added. AT this point there are q
number of things which can be done
to d"ifferentlate the soup one time
from another. Meat stock, including
ham stock, water or milk can be
added. Sometimes d little vinegar or
sliced lemon or horseradish may be
added to the soup stock. Often a lit
tie binder" of butter, mixed with
-four, Is added at the last moment to
hold the soup smoothly together.
Still another requested recipe was
for a tomato soup-a very general
request-for there are at least half
a dozen different kinds, from a clear
tomato bouillon to n thick potage.
Probably the request refers to the
favorite tomato bisque, which Is made
like all cream soups, with n ex-
ception. Cream soups are made by
flavoring a smooth white sauce with
strained cooked vegetable pulp, and
please understanding 1t very we'll.
A bit of onion, a bay leaf, or a few
cloves may be cooked with the toma-
to. After the tomatoes are strained
and before they are added to the
cream sauce, a dash of soda and Il
little sugar should be added. This
prevents the sauces separating.
After the soup is blended. add nd
ditional seasoning to taste. Here Is
where the last touch of seasoning
makes the soup interesting. This APP
plies, of course, to all soups as well
as 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.
1 pint split peas
2 quarts cold water
/ small onion, sliced
2 stalks celery
2 teaspoons salt
Pepper
" teaspoon mustard
Cayenne
3 tablespoons butter
1 lemon, thinly sliced
2 tablespoons grated horseradish
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.
Garnish with lemon. Black beans
may be used instead of peas.
Cream OF Tomato Soup.
/ pint milk or white stock
2 tablespoons -four
2 tablespoons butter
] pint tomatoes
l bay leaf
Salt and pepper
2 slices onion
3 cloves
! teaspoon sugar
Y teaspoon soda
Make a white sauce Of the liquid,
flour and butter. Cook the tomatoes
with seasoning until tender, and rub
through a sieve. Add the sugar and
soda to the tomatoes and gradually
add the tomatoes to the white sauce,
stirring constantly. Serve at once
Russian Borscht.
g. tablespoons butter
l small onion
/ quart meat stock
] cup minced beets
u cup minced carrots
" cup celery, minced
] cup cut cabbage
l potato
3 fresh tomatoes, or
/ cup canned tomatoes
" cup our cream
Salt and pepper
/ tablespoon vinegar
Mince onions and fry In butter I'M
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