the following soups. Most important are those made from the dried bean, pea, and lentil, the three pod-covered vegetables. For their nutritive qualities see page 252. Bean soup. Ingredients: One pound of beans, one onion, two tablespoonfuls beef fat, salt and pepper. Additions to be made according to taste: One fourth pound of pork, or a ham bone, a pinch of red pepper, or, an hour before serving, different vegetables, as carrots and turnips chopped and fried. Soak the beans over night in two quarts of water. In the morning pour off, put on fresh water and cook with the onion and fat till very soft, then mash or press through a colander to remove the skins, and add enough water to make two quarts of somewhat thick soup. Season. This soup may also be made from cold baked beans. Boil one half hour, or till they fall to pieces, then Green vegetable soups. Make like bean soup. Make like bean soup. The water in which vegetables have been cooked should never be thrown away, with the exception of that used for cooking beets, and potatoes boiled without peeling; even cabbage water can be made the basis of a good soup. General method: Boil the vegetables until very tender, mash or press through a colander, thin sufficiently, and season. For a Ingredients: Six large potatoes, peeled, one large onion, one heaping teaspoonful salt, one fourth teaspoonful pepper. richer soup add one fourth pound salt pork cut in bits (in this case use less salt) or add one cupful of milk or a beaten egg. Chopped celery leaves give a good flavor. Boil potatoes, onions and salt in a little water, and when very soft mash; then add, a little at a time and stirring to keep it smooth, a quart of hot water and one tablespoonful beef fat in which one tablespoonful flour has been cooked; or use the fat for frying bread dice, which add at the last minute. Most cooks fry the sliced onion before putting it in the soup, but the difference in taste is so slight as not to be worth the few minutes extra time, if time is an object. This is a delicious soup and very nutritious. Green pea soup. Large peas, a little too hard to be used as a vege table, may be utilized in its manufacture. Ingredients: One pint shelled peas, three pints water, one small onion, one tablespoonful butter or fat, one tablespoonful flour. Salt and pepper. Put peas and onion in boiling water and cook from one half hour to an hour, till very soft. Press through colander and season. Pea and tomato soup. Add to above when done, one pint stewed tomatoes and a little more seasoning. This is an excellent soup, having the nutrition of the pea and the flavor of the tomato. Valuable for its fine flavor, and may be made nu Tomato soup. tritious by adding broth, milk, or eggs. Ingredients: One pint tomatoes, two pints water, one tablespoonful fat, one tablespoonful flour, salt and pepper. Cook the flour in the fat, add the peeled tomatoes and a very little water. When they have cooked to pieces, mash them against the side of the pot, add the rest of the water and the seasoning. Tomato soup Proceed as above, using instead of half the water, one pint milk, into which one fourth teaspoonful soda has been stirred. Ingredients: One pint of parsnips cut in pieces, Parsnip soup. three small potatoes, three pints water, or water and milk, salt, pepper, and butter. pieces, mash and add seasoning. Cook till the vegetables fall to part of the water the soup will be improved. Young vegetable Ingredients: One pint chopped onion, carrot, turor spring soup.nips, and celery root in about equal parts, one tablespoonful fat, one teaspoonful sugar, salt and pepper. Heat the fat, add sugar, salt, and pepper, then stir the vegetables in it till they begin to brown, add three pints of water and set back to simmer one to two hours. Serve without straining. Green corn soup. Ingredients: One half dozen ears green corn, three pints water, one tablespoonful fat and one tablespoonful flour, salt and pepper, an egg, and a cup of milk. Cut the corn from the cob and boil one hour. Add the flour which has been fried in the fat, season and strain. Dried corn soup. Sorrel soup. Make as above, using dried corn, soaked over night and boiled two hours. An excellent flavor, new to most of us. Ingredients: One pint sheep's sorrel, light measure (bought in city markets or gathered in fields), one onion, a few leaves of lettuce and parsley all chopped fine, one eighth teaspoonful nutmeg, one tablespoonful fat, two tablespoonfuls flour, three pints water, one or two eggs, one cup milk, salt and pepper. Heat the fat, add the chopped vegetables and sweat or steam for ten minutes, then add flour, and last the boiling water; add the milk just before serving. Serve fried bread with it. "Hit and miss" soup. To illustrate how all bits can be used, here is a soup actually made from leavings." One cupful water drained from macaroni, one cupful water drained from cabbage with a few shreds of the cabbage, two small bones from roast veal, one scant tablespoonful boiled rice. Simmer these together with a chopped onion while the rest of the dinner is cooking, thicken with a little flour and serve with fried bread. Flour soup. FLOUR AND BREAD SOUPS. Ingredients: One tablespoonful beef fat, one heaping tablespoonful flour, two sliced onions, two pints water, one pint milk, one cupful of mashed potato, salt and pepper. Fry the onions in the fat until light brown; remove, pressing out the fat. In same fat now cook the flour till it is yellow, and add, a little at a time, the water. Put back the onions and let it stand awhile, then add milk and potato. Salt well. The potato may be omitted and a little more flour used. Browned flour Ingredients: One tablespoonful butter or fat, one soup. half cupful flour, two pints water, one pint milk, one teaspoonful salt. Cook the flour brown in the fat over a slow fire or in the oven; add slowly the water and other ingredients. Serve with fried bread. Browned farina Make like above, but of wheat farina. soup. Bread soup. Ingredients: Dry bread, broken in bits, water, salt Soak the bread in boiling and pepper, an onion and a little fat. water for a few minutes, add the onion sliced and fried in the fat; salt and pepper well. Or, use milk instead of water, and toasted or fried bread. Noodle soup. (See page 259.) MILK SOUPS OR PORRIDGES. These are especially good in families where there are child ren, and would be welcome on almost any supper table. They are almost equally good eaten cold. In making, use a porcelain kettle or an iron kettle, greasing it first with a little fat, as a scorched taste spoils the dish. Wheat porridge Ingredients: Three pints milk, one pint of water (salted). (or half water and half milk), one third cupful flour, two eggs, two teaspoonfuls salt. To the boiling milk and water add the flour stirred smooth with a little cold milk; let it cook ten minutes. Beat the eggs in gradually, but do not cook them; serve with fried bread. Grated cheese is an addition to this soup. Wheat porridge Same as above, but using only a pinch of salt, and (sweet). as flavoring three tablespoonfuls sugar and one fourth teaspoonful cinnamon. The flavor may be varied by using grated lemon peel, nutmeg, vanilla, bitter almond, or two fresh peach leaves boiled with the milk. Of farina. Barley porridge. These two porridges are still better made of farina instead of flour. Pearl barley is soaked over night in water, and then cooked for two hours till soft. During the last hour add milk instead of water as it dries away. Flavor with salt and butter. Indian meal Ingredients: One cupful meal, two quarts water, one porridge. tablespoonful flour, one pint milk, salt, and a little ginger (if liked). Boil the meal and water an hour; add flour and salt and boil one fourth hour, and add the milk just before serving. Oatmeal porridge. Graham porridge. Make in the same way, using oatmeal instead of flour. One cupful graham flour to three pints milk and water. in flavor like flour porridges. These three porridges can be made from cold corn, oatmeal, or graham mush. Chocolate soup. Ingredients: One fourth pound chocolate, two and one half quarts milk and water, sugar to taste, one egg yolk, a little vanilla or cinnamon. Cook the chocolate soft in a little water and add the rest; when boiling put in the other ingredients and cook the beaten white of an egg in spoonfuls on the top. Serve with fried bread. Buttermilk soup The foreign kitchen has many recipes for this soup or "Pop." quite unknown among us. Cooking brings out the acid, but once used to that taste, one finds the soup good and wholesome. Ingredients; To each pint of buttermilk, one tablespoonful flour and one tablespoonful butter, a little salt. Bring gradually to a boil, stirring constantly to prevent curdling, and pour on fried bread. Varieties; Sugar and cinnamon are often added to this soup; also the yolk and beaten white of one egg. It is considered nutritious for the sick. Another: The Germans often add to this soup small potatoes, and bits of fried bacon, in which case the butter is omitted. Or, to the buttermilk soup when done, is added half the quantity of cooked pears or prunes. Brewis. porridge. Sour cream soup. To salted boiling milk, put enough bread crumbs (either white or graham) to make a thick, smooth This soup is earnestly recommended for trial, as there are few ways in which such a delicious taste may be given to simple materials. Ingredients: Three pints water, one half cup sour cream, and the following mixture: One fourth cup milk, one half cup flour, one teaspoonful butter, one half tablespoonful salt, one teaspoonful sugar, one egg, one tablespoonful fluid yeast, or one fourth teaspoonful compressed yeast. Mix these together into a dough, and let it get light, then drop half of it in teaspoonfuls into the boiling water and cream; then thin the rest with water until it will pour, add it to the soup and cook five minutes. (Not all the dough may be needed.) |