Elements of the theory and practice of cookery

Mashed v e g e- table, 1 to 'Jc. 1 pt. of the water the vegetable was cooked in. Ipt. 2tb. 2tb. Salt and pepper, according to quantity of seasoning already added to the veg- etable. If a " left-over " mashed vegetable is used, heat the milk and water together, and pour them on to it. Strain and bind as usual. Potato. ."5 largo potatoes. Iqt. 2tb. 2tb. Salt, 1 t. Pepper, Va t. Parsley, 2 t. Bit of bay-leaf. Onion, 1 slice. Celery-root (if on hand). Boil the potatoes, and mash them through a strainer into a saucepan. Cook the onion in the milk. When the latter reaches the scalding-point, take out the onion, and stir the milk into the jjotato. Bind with the flour and butter; season ; strain into a tureen, and sprinkle with parsley. Split pea. Dried split peas, Ic. 3 pts. cold. Enough to thin the soup prop- erly. 1 2 tb. 2tb. Salt, 1 t. Pepper, Vs t. Ham-bone, slice of onion, or both, may be cooked with the peas. Soak the peas over night. In the morning drain them and simmer them in the water two hours or more, adding more water as the first boils away. When very soft rub peas and water through a strainer. Name of Soup. Vegetables. Liquid. Water. Milk. Cream of tomato. Tomatoes, V2 can. Iqt. Cream of aspar- agus. Asparagus, 1 bunch. 1 qt. (Boil down to 1 pt.) Ipt. Cream of celery. Celery, 3 roots, or 3 outside pieces of 3 stalks with leaves. 1 pt. hot, or enough to cover the cel- ery. 1 qt. Cream of tur- nip, carrot, etc. Mashed v e g e- table, 1 to 2 c. 1 pt. of the water the vegetable was cooked in. Ipt. Potato. 3 large potatoes. 1 qt. Split pea. Dried split peas, Ic. 3 pts. cold. Enough to thin the soup prop- erly. ACID AND SALT SUPPLYING FOODS 251 vegetable press, or strainer, using the cooking water to help wash the pulp througli. Heat milk and pulp together, stir into them the binding material (corn- starch mixed with water, or flour mixed with butter), boil till smooth, and season. If too thick, add more milk. The coarser the vegetable, the coarser should be the strainer used. Onions, herbs, and whole spices may be cooked in the water or milk used in the soup ; other seasonings are added at the last. To make the soup richer, part cream may be used instead of all milk, white stock instead of water, or a beaten egg or a few spoonfuls of whipped cream may be put into the tureen before turning in the soup. Study the table below, noting in what respects the soups are alike, in what different. Think out, if you can, the reasons for variations in quantity of water used, time of cooking, etc. Caution. — Cream-of-tomato soup must be made with great care to prevent the acid in the tomatoes from curdling the milk. Adding a bit of soda helps to neutralize the acid. Draw the saucepan away from the heat before adding the soda ; otherwise the tomato may foam over. Explain this. What gas is formed? (§§ 193 and 194.) Pour the tomato slowly into the milk ; if the milk be poured into the tomato, it will curdle. Take care not to combine milk and tomato till just before the soup is served, as milk heated with acid is almost sure to curdle. 252 THEORY AND PRACTICE OF COOKERY Bean Puree Beans, 1 quart. Baking-soda, % teaspoonful. Onion, 1 small one. Butter, 2 tablespoonfuls. Carrot, 2 slices. Milk or cream.