CREAM-OF-SPINACH SOUP
(Sufficient to Serve Four)
1 pt. milk
2 Tb. flour
2 Tb. butter
1/2 c. spinach puree
1 tsp. salt
1/8 tsp. pepper
Make white sauce of the milk, flour, and butter. Add the spinach puree,
made by forcing freshly cooked or canned spinach through a sieve. Season
with the salt and pepper, heat thoroughly, and serve.
56. Cream-of-Pea Soup.--Either dried peas or canned green peas may be
used to make cream-of-pea soup. If dried peas are used, they must first
be cooked soft enough to pass through a sieve. The flavor is quite
different from that of green peas. With the use of green peas, a fair
amount of both protein and carbohydrate is added to the soup, but more
protein is provided when dried peas are used.
CREAM-OF-PEA SOUP
(Sufficient to Serve Four)
1 pt. milk
1 Tb. flour
2 Tb. butter
1/2 c. pea puree
1 tsp. salt
1/8 tsp. pepper
Make white sauce of the milk, flour, and butter. Put enough freshly
cooked or canned peas through a sieve to make 1/2 cupful of puree. Then
add the pea puree, the salt, and the pepper to the white sauce. Heat
thoroughly and serve.
57. CREAM-OF-TOMATO SOUP.--As a rule, cream-of-tomato soup is popular
with every one. Besides being pleasing to the taste, it is comparatively
high in food value, because its basis is cream sauce. However, the
tomatoes themselves add very little else besides flavor and
mineral salts.
CREAM-OF-TOMATO SOUP
(Sufficient to Serve Four)
1 c. canned tomatoes
1 pt. milk
3 Tb. flour
3 Tb. butter
1/8 tsp. soda
1 tsp. salt
1/8 tsp. pepper
Force the tomatoes through a sieve and heat them. Make white sauce of
the milk, flour, and butter. Add the soda to the tomatoes, and pour them
slowly into the white sauce, stirring rapidly. If the sauce begins to
curdle, beat the soup quickly with a rotary egg beater. Add the salt and
pepper and serve.
58. CREAM-OF-ONION SOUP.--Many persons who are not fond of onions can
often eat soup made of this vegetable. This is probably due to the fact
that the browning of the onions before they are used in the soup
improves the flavor very decidedly. In addition, this treatment of the
onions gives just a little color to the soup.
CREAM-OF-ONION SOUP
(Sufficient to Serve Four)
4 medium-sized onions
4 Tb. butter
2 Tb. flour
2-1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
Slice the onions and brown them in a frying pan with 2 tablespoonfuls of
the butter. Make white sauce of the flour, the remaining butter, and the
milk. Add to this the browned onions, salt, and pepper. Heat thoroughly
and serve.
PUREES
59. CHESTNUT PUREE.--There are many recipes for the use of chestnuts in
the making of foods, but probably none is any more popular than that for
chestnut puree. The chestnuts develop a light-tan color in the soup. The
very large ones should be purchased for this purpose, since chestnuts of
ordinary size are very tedious to work with.
CHESTNUT PUREE
(Sufficient to Serve Four)
1 c. mashed chestnuts
1 c. milk
2 Tb. flour
2 Tb. butter
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. celery salt
1 c. white stock
Cook Spanish chestnuts for 10 minutes; then remove the shells and skins
and mash the chestnuts. Make white sauce of the milk, flour, and butter.
Add to this the mashed chestnuts, salt, pepper, celery salt, and stock.
Heat thoroughly and serve.
60. SPLIT-PEA PUREE.--Dried peas or split peas are extremely high in
food value, and their addition to soup stock makes a highly nutritious
soup of very delightful flavor. Such a puree served in quantity does
nicely for the main dish in a light meal. Instead of the peas, dried
beans or lentils may be used if they are preferred.
SPLIT-PEA PUREE
(Sufficient to Serve Four)
3/4 c. split peas
1 pt. white stock
1 tsp. salt
1/8 tsp. pepper
2 Tb. butter
2 Tb. flour
Soak the peas overnight, and cook in sufficient water to cover well
until they are soft. When thoroughly soft, drain the water from the peas
and put them through a colander. Heat the stock and add to it the pea
puree, salt, and pepper. Rub the butter and flour together, moisten with
some of the warm liquid, and add to the soup. Cook for a few minutes
and serve.
CHOWDERS
61. CLAM CHOWDER.--The flavor of clams, like that of oysters and other
kinds of sea food, is offensive to some persons, but where this is not
the case, clam chowder is a popular dish of high food value. This kind
of soup is much used in localities where clams are plentiful.
CLAM CHOWDER
(Sufficient to Serve Eight)
1 c. water
1 qt. clams
1 small onion
1 c. sliced potatoes
1/2 c. stewed tomatoes
1/2 c. diced carrots
1/2 c. diced celery
1-1/2 c. milk
2 Tb. butter
1-1/2 tsp. salt
1/8 tsp. pepper
Add the water to the clams, and pick them over carefully to remove any
shell. Strain the liquid through cheesecloth, and then scald the clams
in it. Remove the clams and cook the vegetables in the liquid until they
are soft. Add the milk, butter, salt, and pepper and return the clams.
Heat thoroughly and serve over crackers.
62. FISH CHOWDER.--An excellent way in which to utilize a small quantity
of fish is afforded by fish chowder. In addition, this dish is quite
high in food value, so that when it is served with crackers, little of
anything else need be served with it to make an entire meal if it be
luncheon or supper. Cod, haddock, or fresh-water fish may be used in the
accompanying recipe.
FISH CHOWDER
(Sufficient to Serve Six)
2 lb. fish
1 small onion
1 c. sliced potatoes
1/2 c. stewed tomatoes
1-1/2 tsp. salt
1/8 tsp. pepper
2 Tb. butter
1-1/2 c. milk
Skin the fish, remove the flesh, and cut it into small pieces. Simmer
the head, bones, and skin of the fish and the onion in water for 1/2
hour. Strain, and add to this stock the fish, potatoes, tomatoes, salt,
and pepper. Simmer together until the potatoes are soft. Add the butter
and milk. Serve over crackers.
63. POTATO CHOWDER.--A vegetable mixture such as the one suggested in
the accompanying recipe is in reality not a chowder, for this form of
soup requires sea food for its basis. However, when it is impossible to
procure the sea food, potato chowder does nicely as a change from the
usual soup. This chowder differs in no material way from soup stock in
this form.
POTATO CHOWDER
(Sufficient to Serve Four)
1-1/2 c. sliced potatoes
1 small onion, sliced
1 c. water
1-1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
2 Tb. butter
Cook the potatoes and onion in the water until they are soft, but not
soft enough to fall to pieces. Rub half of the potatoes through a sieve
and return to the sliced ones. Add the milk, salt, pepper, and butter.
Cook together for a few minutes and serve.
64. CORN CHOWDER.--The addition of corn to potato chowder adds variety
of flavor and makes a delicious mixture of vegetables. This dish is
rather high in food value, especially if the soup is served over
crackers. A small amount of tomato, although not mentioned in the
recipe, may be added to this combination to improve the flavor.
CORN CHOWDER
(Sufficient to Serve Six)
1 c. sliced potatoes
1 small onion, sliced
1 c. water
1 c. canned corn
1-1/2 c. milk
2 Tb. butter
1 tsp. salt
1/8 tsp. pepper
Cook the potatoes and onions in the water until they are soft. Add the
corn, milk, butter, salt, and pepper, and cook together for a few
minutes. Serve over crackers.
(Sufficient to Serve Four)
1 pt. milk
2 Tb. flour
2 Tb. butter
1/2 c. spinach puree
1 tsp. salt
1/8 tsp. pepper
Make white sauce of the milk, flour, and butter. Add the spinach puree,
made by forcing freshly cooked or canned spinach through a sieve. Season
with the salt and pepper, heat thoroughly, and serve.
56. Cream-of-Pea Soup.--Either dried peas or canned green peas may be
used to make cream-of-pea soup. If dried peas are used, they must first
be cooked soft enough to pass through a sieve. The flavor is quite
different from that of green peas. With the use of green peas, a fair
amount of both protein and carbohydrate is added to the soup, but more
protein is provided when dried peas are used.
CREAM-OF-PEA SOUP
(Sufficient to Serve Four)
1 pt. milk
1 Tb. flour
2 Tb. butter
1/2 c. pea puree
1 tsp. salt
1/8 tsp. pepper
Make white sauce of the milk, flour, and butter. Put enough freshly
cooked or canned peas through a sieve to make 1/2 cupful of puree. Then
add the pea puree, the salt, and the pepper to the white sauce. Heat
thoroughly and serve.
57. CREAM-OF-TOMATO SOUP.--As a rule, cream-of-tomato soup is popular
with every one. Besides being pleasing to the taste, it is comparatively
high in food value, because its basis is cream sauce. However, the
tomatoes themselves add very little else besides flavor and
mineral salts.
CREAM-OF-TOMATO SOUP
(Sufficient to Serve Four)
1 c. canned tomatoes
1 pt. milk
3 Tb. flour
3 Tb. butter
1/8 tsp. soda
1 tsp. salt
1/8 tsp. pepper
Force the tomatoes through a sieve and heat them. Make white sauce of
the milk, flour, and butter. Add the soda to the tomatoes, and pour them
slowly into the white sauce, stirring rapidly. If the sauce begins to
curdle, beat the soup quickly with a rotary egg beater. Add the salt and
pepper and serve.
58. CREAM-OF-ONION SOUP.--Many persons who are not fond of onions can
often eat soup made of this vegetable. This is probably due to the fact
that the browning of the onions before they are used in the soup
improves the flavor very decidedly. In addition, this treatment of the
onions gives just a little color to the soup.
CREAM-OF-ONION SOUP
(Sufficient to Serve Four)
4 medium-sized onions
4 Tb. butter
2 Tb. flour
2-1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
Slice the onions and brown them in a frying pan with 2 tablespoonfuls of
the butter. Make white sauce of the flour, the remaining butter, and the
milk. Add to this the browned onions, salt, and pepper. Heat thoroughly
and serve.
PUREES
59. CHESTNUT PUREE.--There are many recipes for the use of chestnuts in
the making of foods, but probably none is any more popular than that for
chestnut puree. The chestnuts develop a light-tan color in the soup. The
very large ones should be purchased for this purpose, since chestnuts of
ordinary size are very tedious to work with.
CHESTNUT PUREE
(Sufficient to Serve Four)
1 c. mashed chestnuts
1 c. milk
2 Tb. flour
2 Tb. butter
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. celery salt
1 c. white stock
Cook Spanish chestnuts for 10 minutes; then remove the shells and skins
and mash the chestnuts. Make white sauce of the milk, flour, and butter.
Add to this the mashed chestnuts, salt, pepper, celery salt, and stock.
Heat thoroughly and serve.
60. SPLIT-PEA PUREE.--Dried peas or split peas are extremely high in
food value, and their addition to soup stock makes a highly nutritious
soup of very delightful flavor. Such a puree served in quantity does
nicely for the main dish in a light meal. Instead of the peas, dried
beans or lentils may be used if they are preferred.
SPLIT-PEA PUREE
(Sufficient to Serve Four)
3/4 c. split peas
1 pt. white stock
1 tsp. salt
1/8 tsp. pepper
2 Tb. butter
2 Tb. flour
Soak the peas overnight, and cook in sufficient water to cover well
until they are soft. When thoroughly soft, drain the water from the peas
and put them through a colander. Heat the stock and add to it the pea
puree, salt, and pepper. Rub the butter and flour together, moisten with
some of the warm liquid, and add to the soup. Cook for a few minutes
and serve.
CHOWDERS
61. CLAM CHOWDER.--The flavor of clams, like that of oysters and other
kinds of sea food, is offensive to some persons, but where this is not
the case, clam chowder is a popular dish of high food value. This kind
of soup is much used in localities where clams are plentiful.
CLAM CHOWDER
(Sufficient to Serve Eight)
1 c. water
1 qt. clams
1 small onion
1 c. sliced potatoes
1/2 c. stewed tomatoes
1/2 c. diced carrots
1/2 c. diced celery
1-1/2 c. milk
2 Tb. butter
1-1/2 tsp. salt
1/8 tsp. pepper
Add the water to the clams, and pick them over carefully to remove any
shell. Strain the liquid through cheesecloth, and then scald the clams
in it. Remove the clams and cook the vegetables in the liquid until they
are soft. Add the milk, butter, salt, and pepper and return the clams.
Heat thoroughly and serve over crackers.
62. FISH CHOWDER.--An excellent way in which to utilize a small quantity
of fish is afforded by fish chowder. In addition, this dish is quite
high in food value, so that when it is served with crackers, little of
anything else need be served with it to make an entire meal if it be
luncheon or supper. Cod, haddock, or fresh-water fish may be used in the
accompanying recipe.
FISH CHOWDER
(Sufficient to Serve Six)
2 lb. fish
1 small onion
1 c. sliced potatoes
1/2 c. stewed tomatoes
1-1/2 tsp. salt
1/8 tsp. pepper
2 Tb. butter
1-1/2 c. milk
Skin the fish, remove the flesh, and cut it into small pieces. Simmer
the head, bones, and skin of the fish and the onion in water for 1/2
hour. Strain, and add to this stock the fish, potatoes, tomatoes, salt,
and pepper. Simmer together until the potatoes are soft. Add the butter
and milk. Serve over crackers.
63. POTATO CHOWDER.--A vegetable mixture such as the one suggested in
the accompanying recipe is in reality not a chowder, for this form of
soup requires sea food for its basis. However, when it is impossible to
procure the sea food, potato chowder does nicely as a change from the
usual soup. This chowder differs in no material way from soup stock in
this form.
POTATO CHOWDER
(Sufficient to Serve Four)
1-1/2 c. sliced potatoes
1 small onion, sliced
1 c. water
1-1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
2 Tb. butter
Cook the potatoes and onion in the water until they are soft, but not
soft enough to fall to pieces. Rub half of the potatoes through a sieve
and return to the sliced ones. Add the milk, salt, pepper, and butter.
Cook together for a few minutes and serve.
64. CORN CHOWDER.--The addition of corn to potato chowder adds variety
of flavor and makes a delicious mixture of vegetables. This dish is
rather high in food value, especially if the soup is served over
crackers. A small amount of tomato, although not mentioned in the
recipe, may be added to this combination to improve the flavor.
CORN CHOWDER
(Sufficient to Serve Six)
1 c. sliced potatoes
1 small onion, sliced
1 c. water
1 c. canned corn
1-1/2 c. milk
2 Tb. butter
1 tsp. salt
1/8 tsp. pepper
Cook the potatoes and onions in the water until they are soft. Add the
corn, milk, butter, salt, and pepper, and cook together for a few
minutes. Serve over crackers.