Evening Republican, Volume 18, Number 102, Rensselaer, Jasper County, 29 April 1914 — SOUPS AND CHOWDER [ARTICLE]

SOUPS AND CHOWDER

SHOULD FIGURE FREQUENTLY ON HOUSEHOLD MENU.

May or May Not Be Substantial, as One Desires, but Are Practically Essential—Corn Chowder Splendid Luncheon Dish.

Soups made with herbs and vegetables to be used on fast daye are very numerous. Some of them are created* for novelty, some for very simple light form of diet, merely a hot beverage suitable for very cold weather, or cold in summer time, like the Russian or German beer soups. Then there are other soups or purees made entirely of vegetables and herbs which are substantial enough to replace meat dishes as they give a considerable amount of nitrogenous food when they are properly compounded. But the names of these soups do not; designate them as belonging to anyi special time or Season. Here are threo of the best: Corn Chowder— Chowders make most satisfying and nourishing luncheon dishes, and several are made without meat extractives of any kind. For corn chowder take a quart of grated fine corn; ordinary canned sweet corn may be used, but first put through a food chopper; also a white onion chopped fine, two good-sized white potatoes, diced; a tablespoonful of minced parsley, salt and pepper. Put the potatoes in first; then a sprinkling of onion, a little parsley, salt, pepper, and then a layer of corn. Then more potato, and so on, until all are In, having the top layer of corn. Add a pint of cold water and simmer gently until the potato is just tender, but not, broken. About twenty minutes will be sufficient, perhaps less. Rub together two tablespoonfuls of butter and two' of flour; add beaten egg yolk and thin | with a little hot milk; then add a pint of scalded hot milk; stir all to-' gether and stir into the chowder. | Stir and cook a few minutes longer: and serve at once. If you do not wish: to use the egg, the chowder is excel-' lent without it. Convent Soup—Take two pounds ofi fresh flounder, or any white fish; cut in pieces; one carrot, one onion, one turnip, two stalks of celery, chopped. Add a bunch of herbs and a quart of cold water, and cook gently for about two hours. Take out the fish, remove the bones and skin and put the meat back into the soup with a pint of scalding hot milk, thickened with a level tablespoonful each of butter and flour and mixed with the beaten yolk of an egg and a little lemon juice. Season to taste with salt, pepper and grating of nutmeg. Press through a sieve and serve.

Good Vegetable Soup—Cut into fancy shapes or chop fine one small carrot, one turnip, one tomato (the solid meat of canned tomatoes can be used); add half a pint of peas, half a pint of beans, soaked and parboiled if dry; two tablespoonfuls of rice, one quart of cold soft water, and cook slowly. A cupful of corn and two white potatoes, diced, may be added when the soup is nearly done. Season with salt and pepper to taste. Another quart of boiling water will be required. The rice may be boiled separately in this water and both added to the eoup.