The Durant news. (Durant, Miss.) 1882-1985, 1950-04-13
H o M E
HIN S
BY
FRANCES
.FORTENBERRY
Home Economics
Director Miss. PUWoe
D Light C.
SOUP THAT Is SOUP

There are soups and there are
SOUPS. There's difference In fla
vor; a difference in nutritional
value. So homemade soups should
be made rich and delicious by the
homemaker. Delicious consomme
is preferable to a watery boullion;
than a weak broth makes q meal
impC rtant.
When preparing homemade
soup, we find that the best of
foods should go into the making.
Stale vegetables just plain lack the
vitamins you want in the broth.
Soup Stock
A gallon Of good basic soup
stock, cooked in a kettle for about
to 6 hours can be made with
about three pounds of beef shank,
or veal, lamb or even oxtail. Meat
leftovers, or bones specially pur-
chased, are often used too. Season.
ing should be subtle, not over
towering. Add salt and q few
herbs, such as bayleaf, marjoram.
or basil, and bit of garlic or red
pepper.
The main thing is to cover the
meat with water, secure the kettle
lid tightly and allow to simmer
gently for several hours until the
meat is so tender it's almost ready
to drop off the bone. Then allow
to cool in q suitable place while
the fat and scum rise to the top.
Homemakers often prepare . de-
uctOus soup which, II not skinned
is spoiled because of the grease.
This should be SKINNED by lift
ing the hardened layer off with q
spoon and 1t may be used for cook
ing drippings.
Now remove the meat from the
bone and put the pieces back In
the stocf. For storing, cover care
fully and place in the refrigerator.
Clear Soup
strain soup stock through
cheese cloth, heat, and serve a.
consomme.
Variations Of Consomme
JELLIED CONSOMME - Add
~ tsps. of plain gelatin soaked
in Q tbsp. cold water to 1 pit. con-
somme.
VEGETABLE CONsOMME -
Add to consomme recipe l cup
shredded carrots, l cup shredded
celery and 1 cup green peas. Cook
for 80 minutes after adding vege-
tables.
NOODLE SOUP-To / quart of
brown soup stock add l cup of
egg noodle. cook 20 minutes
CONSOMME ROYALE-Conso-
NINE served with shredded chicken
and new green peas.
JULIENNE SOUP-Add equal
portions of shredded carrots, cell
cry, turnips and onions.
Vegetable Soup
To soup stock add vegetables.
Cook thoroughly until vegetables
are tender. This hearty soup,
served together with waldorf or
cabbage salad, dessert and bever-
ag constitutes a complete lunch
con.
Dreamed Soup
The base Of any creamed soup
Is a thin cream sauce made by
using / tbsp. melted butter or
each cup of milk. Then separately
Sooh Cciefy, Spinach, VI dSpdTdS US,
etc. in a small amount of water.
Make PURGE by rubbing the vege-
t.ble through a sieve. Add left
over water and PURGE to cream
sauce, season to taste, heat and
serve Immediately.
Dreamed Soup With
Cooked Vegetables
One to two cups cooked vege-
tables chopped fine; 2 cups water
(potato water or rice water); or
veal or chicken stock; 3 cups
milk: 2 tbsp. butter or chicken
fat; 2 tbsp. flour; tsp. minced
parsley II desired; 2 slices onion
minced fine IL desired and salt
and pepper to taste.
Cook vegetables for 20 minutes
In liquid, together with parsley
and onion. Then add milk, season
ing, and bring to the boiling point.
Cream flour and fat together.
Combine with a little of the hot
liquid and add to the milk and
vegetables.