A simple course in home economics for rural schools

1 T. vinegar added gradually, season with 1 t, salt V2 t. mustard f. g. paprica 1 t. minced onion (if desired) 1 t. chopped parsley. Note: This dressing is especially good for chopped raw cabbage. 132 Bulletiyi of the University of Texas SOUPS AND CHOWDERS "A noted Frenchman has said that a soup bears the same relation to a dinner, that a doorway bears to a house." In the preparation of soups it is essential to keep in mind the principle involved. The principle may be simply stated: To cook the food materials in such a way as to dissolve and extract all of the nutrients and flavor. The supply of materials for the making of soups does not belong to the expensive class of foods. In the store room of the majority of homes is to be found a variety and a goodly supply of dried sweet herbs, whole and ground spices. Then there are always the good old standbys, for instance, carrots, beans, onions, and potatoes. During canning season such vegetables as corn, okra, peas, and tomatoes may be made ready for soups when these vegetables are out of season. Soups may be classified in the following way: Soup made with stock. Brown Soup Stock, the basis of which is beef, alone, or in combination with veal, fowl, vegetables and cereals. Any of these combinations may be served as A plain meat or vegetable soup. Meat soup with noodles or dumplings. Bouillon or broth. These are always served clear, delicately seasoned and colored brown, due to the browning of the meat. White Stock Soup, the basis of which is veal or chicken alone or in combination with vegetables and cereals. The above division applies to the white soup stock with this exception. When The soup when served perfectly clear, is always highly seasoned and called Consomme. Soups made without stock. There are four kinds, namely: Cream, the foundation of which is White Sauce and it is combined with the pulp of vegetables and the water in which the vegetables were cooked. Puree, a thick cream soup. Bisque, a thick cream soup made from shell fish. Chowder, a cream soup containing vegetables and bacon. Simple Courses in Home Economics VS^i Corn Soup Corn Mixture: 1 can corn 2 C. water 1 slice onion. White Sauce: 2 T. butter 2 T. flour 1 T. salt f. g pepper 2 C. milk Prepare mixtures. Bring slowly to boiling point. Place in fireless cooker 2 hrs. Rub through a sieve. Reheat and serve. Corn Cliowder (Large Recipe.) Corn Mixture: 7 cans corn 3 qts. water 1 small onion Heat mixture to boiling point, put in Fireless Cooker. White Sauce : 2 slices bacon — cut into small pieces — fried 1 C. Wessons oil 2 C. flour 6 T. salt 3 qts. milk Combine mixtures. Serve hot. Note: A few potatoes, diced, may be substituted for a part of the corn. 134 Bulletin of the University of Texas Cream of Tomato Soup Tomato Mixture: 1/2 can tomatoes 1 slice onion 2 t. sugar Simmer 10 m. ; add % t. soda, strain. White Sauce: 2 T. butter 4 T. flour 1 t. salt f. g. pepper 2 C. milk. Extra Milk: 2 C. milk — scald Just before ready to serve, pour tomato mixture into White Sauce. Add more seasoning if necessary. Bean Chowder 2 quts. Kidney, Mexican or Frijoles beans, well washed 2 qts. water Soak over night or for several hrs. Cook until tender, add 2 medium sized potatoes — diced 1 medium onion — sliced