Evening Republican, Volume 16, Number 165, Rensselaer, Jasper County, 11 July 1912 — GET VARIETY IN SOUP [ARTICLE]

GET VARIETY IN SOUP

FAMILY WILL NOT THEN TIRE OF IT 80, 800 N. • Little Care and Thought Will Produce Many Tarty and Satisfying Dishes —Don’t Use Any Pronounced Flavor Too Often. From the humblest of leftovers to the more elaborately prepared and expensive soups there is an almost limitless vista of chauges which can, by a little of real and Independent initiative, produce most appetising as well as really economical results. Many families fall In the habit of making only a very few kinds of soups until everybody is tired of soup. In clear coups the stock is, In principle, usually the same. But much variety may be made with a little care and thought ' < | * Varied Boup Flavors. —A dear soup flavored with cloves Is liked by many; or a. soup slightly thickened with grated potato and flavored with thyme, or thickened with a mixture of grated potato and grated earrots In equal ports; or a soup otherwise clear with the very tiniest dumplings made of egg, salt and flour and just a suggestion of allspice in the flavor. Barley, rice, vermicelli, macaroni, tomatoes, onions, are all old stories, but a little experimenting with different flavors, not too conspicuously used, almost makes a new dish of an old one. Then; In their seasons, what varieties of vegetable soups may be concocted! Always have bay leaves in the house for use in soups and stews, but don’t make the mistake of using any pronounced flavors, like hay, thyme, sage, or any one spice, too frequently, else the family will tire of it Potato Soup.—Six potatoes, peeled and boiled with one onion. Warm one quart of milk and water, add potatoes, mashed, season with salt, pepper, butter and a tablespoon of chopped parsley. Tomato Boup.—One quart can tomatoes, half tablespoon salt, one pint hot water, quarter teaspoon pepper, one tablespoon sugar, six cloveh, one small onion, one tablespoon butter, two tablespoons cornstarch, one stalk celery, one tablespoon extract of beef. Put tomator, water, sugar, salt, pepper Mid cloves to boll 16 minutes. Put butter Into frying pan, when hot, add sliced onion, fry five minutes (do not brown), add cornstarch, cook two minutes, add to tomato; etc., simmer five, more minutes; strain thoroughly, add extract of beef, return to fire, and boil up once. , .

Mulligatawny Soup.—Cut the breast of a young chicken (after it has cooked in soup stock) in small pieces. Put in a kettle the carcass and bones of the chicken, and enough soup to cover it, simmer for one hour and strain; fry two small onions in an ounce es butter, add three-fourths of an ounce of flour, stir well, pour the broth in the butter and onions, boil up, add one-half' tablespoonful of eurry powder, half a cup of milk, pepper and salt; simmer for ten minutes; put the chicken meat In the soup tureen, two tablespoonfuls of boiled rice, pour over the soup and serve. Half a teaspoonful of beef will help strengthen the chicken ctnolr Tomato Bisque.—Stew a can of tomatoes with a pinch of saleratus in it, about ten minutes. Boil three pints of milk, thicken with one tablespoon of flour, butter size of an egg, salt and pepper to Then strain the tomatoes into the hot milk and serve Immediately. Balmon Soup*—Heat a quart of milk, In a double boiler with a slice of onion and thicken with a tablespoon of flour creamed Into one of hotter. Remove the on!qn- Add a teaspoon of salt, a speck of cayenne and half a can of salmon which has been chopped very fine. Serve when thoroughly hot :■'* a ' rmmmmrntmmmmmmmmm— '.l. *