Evening star., 1934-10-26
Savoy Soups and Chowders

meat extractives. That Is why clear
soup has little nutritive value, but
while the extractives or flavoring sub
stances in meat have little or no food
value, they are excellent stimulants
of digestive juices. That is why a
clear soup stimulates the appetite but
does almost nothing to satisfy it.
The greater the surface exposed to
water, the easier 1t is to extract flavor
from meat and vegetables. That Is
why the ingredients which are to be
used for soup or soup stock should be
cut in small pieces. Uncooked mate
rials yield more juices for soup max
ing than do those which have been
cooked. That Is why soup Of better
flavor Is secured when most Of the
ingredients used are raw.
Water in which vegetables have
been cooked contains vitamins and
mineral matter, as well as flavor.
That Is why such water Is a valuable
ingredient for vegetable and cream
soups. Cream soups have more food
value than stock soups. That is why
q cream soup may well supplement
a light lunch, while a clear soup is q
better introduction to q heavy din
ner.
Cream Soups.
Here are some standard directions
that can be applied to making almost
any kind of cream soup. You may
vary the amount of -four to suit your
preference In thickness or thinness,
and you also may vary the body of
the soup according to the vegetable,
meat, or fish that you happen to have
at hand or to want. Here is the
recipe:
Cream Soup Foundation-Melt two
tablespoonfuls ofbutter, add two table
spoonfuls Of flour, then four cupfuls
Of bottled milk (part vegetable or meat
or fish stock can be used or two cup
fuls Of evaporated milk diluted with
two cupfuls of water Cor part stock)
and cook to sauce consistency. Cook
until tender two cupfuls Of vegetable
pulp, or meat, or fish, then press
through a sieve. Leafy vegetables, such
as lettuce and spinach, or chard, are
cooked for about 10 minutes in a small
amount Of water, then put through
coarse sieve. Meats are cooked until
tender, then put through food grind
er. Canned salmon or tuna fish may
simply be mashed fine with fork. All
skin and bony portions should first be
removed and the fish oil taken out by
rinsing through hot water. Salt and
pepper should be added as needed.
When made for children the pepper
is omitted and salt used sparingly. To
prevent the formation of the skin
which develops on cream or milk
soup with standing, beat vigorously
with rotary or hand beater Just be-
fore serving.
Luncheon and Dinner.
Many q housewife already knows the
convenience Of serving soup for lunch.
It furnishes that something hot which
should be a part of every meal, besides
being nutritious and quickly gotten
ready dish. AS every mother and
teacher knows, soup is q satisfying
school lunch.
AS a general rule, lunch-time soups
are thicker than dinner soups, al
though dinner soup filled with meats
and vegetables and made like stew
may be the main dish, in which case
the portions are generous. Cream Of
tomato soup. cream Of corn soup and
all the other soups having cream
base make satisfying lunch. So also
do the vegetable soups and those made
with the various kinds Of dried beans
and peas. These take a little longer to
prepare than the cream soups, but
they are deliciously savory and good.
You may make them quickly from
canned soup or soup stock.
The presence Of a ham hook in the
house should suggest bean soup, at
least sometimes. No better soup flavor
has been concocted than that when
beans and the hook end Of ham are
cooked together. Leave the beans
whole after cooking, unless the soup
Is to be fed to very young children, in
which case it is desirable to sift out
the hulls and allow small chunks Of
ham to remain in the soup, and don't
forget lima beans in the soup-bean
category. The stock in which whole
ham has been cooked also makes good
soup stock. Allow the stock to cool
before serving and remove all fat. The
fat on top of a soup appears unappe-
tizing and spoils good soup for many
people. Besides, 1t is likely to burn
the tongue. Remember that point
about removing fat from meat stocks
and you will always have better soup.
Luncheon Soup.-m large sauce
pan place half cupful each Of diced
carrots, chopped onions, split peas,
dry lima beans and canned tomatoes
and quarter Of q cupful each of
diced turnip and celery. Add two