The farm cook & rule book

SOUPS, CHOWDERS AND DUMPLINGS The two most commonly used soups are those made from meat stock and those including white sauce (thickened milk) for a foundation. Broth is the liquid in which meat is cooked after it is strained and seasoned. A chowder is a very thick soup; it is in reality an unstrained stew made by combining cut fish, meat and vegetables with milk. Stock soups and broth are best adapted to use as the first course in a meal, while the cream soups and chowders, on account of their great food value, should be served as the main dish in an otherwise light meal. Cream soups are of great value in the diet of the child because they contain so much milk. Cream Soups Use equal portions of the White Sauce for Cream Soups, the recipe for which is given in the chapter on Sauces, and the pulp of the vegetable or food to be used in making the soup. Combine an.d heat. Cream of Tomato Soup iy2 cupfuls white sauce speck baking soda 1^ cupfuls tomato juice and pulp 2 cloves 1 bay leaf Add the cloves and bay leaf to the tomatoes and bring to a boil. After boiling a minute or two, add a tiny speck of soda and strain. Pour the tomato juice and pulp into the white sauce, stirring constantly. Reheat at once. Avoid bringing to a boil. Whi]) with a Dover egg beater and serve at once. Use the recipe for White Sauce for Cream Soups which is given in the chapter on Sauces. SOUPS, CHOWDERS AND DUMPLINGS 175 Oyster Stew 2 cupfuls oysters ^4 cupful butter 1 quart milk salt pepper Clean and drain oysters. Add liquor to the scalded milk and stir in the butter and seasonings to taste. Bring to the boiling point, add oysters and serve. Chili Con Cami 2 cupfuls chili beans 4 cupfuls tomatoes % pound lean beef 3 small onions ^ cupful suet 1 tablespoonful chili powder 2 teaspoonfuls salt 4 cupfuls water Cook the beans in water and when tender, mash slightly. Force the onions, meat and suet through the food grinder. Place the suet in a frjdng pan on the stove and when the fat is rendered, add the onions, meat and chili powder. Fry 5 minutes, Then turn into a kettle with the beans and canned tomatoes, add the salt and the boiling water. Let cook slowly 4 hours. One may use more chili pepper if a hotter dish is desired. Peanut Butter Soup 4 cupfuls milk 2 teaspoonfuls salt % cupful peanut butter % teaspoonful pepper Scald the milk, add the peanut butter and seasonings and serve. Pea Soup 3 cupfuls peas 2 tablespoonfuls butter 1 quart milk 1 teaspoonful salt 2 tablespoonfuls flour % teaspoonful pepper few drops onion juice Press the stewed peas through a sieve. Thicken the milk with flour, add the butter and seasonings and the peas. Serve piping hot. Potato Soup 3 potatoes 1 bay leaf 2 cupfuls water % teaspoonful pepper 1 slice onion 1 quart milk 14 cupful chopped celery 2 tablespoonfuls flour 2 tablespoonfuls butter Pare the large potatoes and cut in cubes. Cover with the boiling water, add the onion, chopped celery or i/4 teaspoonful of celery salt, the bay leaf and pepper. Cook until the vegetables are tender. Press through a colander. Heat the milk and add the flour and butter which have been mixed together. Add the potato mixture and cook until the soup thickens slightly. Stir constantly after the flour is added. Sweet Potato Soup