Evening Republican, Volume 18, Number 270, Rensselaer, Jasper County, 14 November 1914 — SOUPS THAT WILL BE LIKED [ARTICLE]

SOUPS THAT WILL BE LIKED

'' •‘i For the Colder Days There Is Noth* Ing Better Than That Made With ... Peas--Other Suggestions. To make thick pea soup wash and soak overnight one pint of split peas. Next morning pat them into a pot with two quarts of water. Meantime fry until brown two sliced onions and a head of celery In two ounces of clarified dripping. Put them In with the peas and two slices of bread cut diagonally, a teaspoonful of salt and half that amount of pepper. Bring to the boil, simmer for one and a half hours, rub through a sieve, add one pound of mashed potatoes; return it all to the pot and bring once more just to the boiling point Strain If desired. If the boup is not thick enough add a tablespoonful each of flour and butter rubbed together and let the soup heat for five minutes longer. This soup is very nutritious and would take the place of meat. For a good cabbage soup remove the outer leaves from two small cabbages and cut into shreds with half a head of celery. Soak in boiling water for ten minutes, drain and cool in fresh boiling water for ten minutes. Once more drain and place in a pan with two pints of stock or water, one ounce of finely minced sweet herbs and pepper and salt to taste. Then bring to a boll and simmer for fifteen or twenty minutes. Serve with grated cheese.

Potato soup is good and cheap, especially if made without meat, although scraps of meat or gravy may be added if liked. Cut three mediumsized potatoes (hto thin slices; add one small slice onion and a handful of rice. Boil in water sufficient to cover. Phrsley heightens the flavor, but it should be lifted out when well cooked. When the potatoes are done blend a piece of butter the size of an egg with browned flour and stir it into the soup. This gives a rich color and appetizing flavor. Milk may be added, but it should be sparingly used. You may add carrots, beans, peas and other left-over vegetables to such soup. Drop dumplings are nice to serve with this soup. Take one egg, one-half eggshell of water, a pinch of salt and one teaspoonful j)f baking powder. Add enough flour to make a dough that will drop easily from a teaspoon. Remove when they rise to the top of the soup.