Left-overs of meat, fish, vegetables and cereals can be used advantageously in making soups. The heavy vegetable pulp soups, such as split pea or bean soup, the cream of vegetable soups and the milk chowders are rich in food value. The thin meat stocks are valuable chiefly as appetizers. The plain vegetable soups contain the food value of the vegetables they contain. If cereals are added, it increases the food value.

Meat stock is water in which meat and meat bones have been cooked. When dark meat is used, it is called brown stock; when light meat is used, it is called white stock. Vegetable stock is water in which vegetables have been cooked.

Scotch Broth

3 pounds mutton from

the neck 2 quarts cold water 2 tablespoons salt

1 sliced carrot

2 sliced onions 4 stalks celery

3 tablespoons rice or 3 tablespoons barley soaked overnight or 2 tablespoons flour for thickening.

Remove the skin and fat from meat that has been wiped with a damp cloth. Cut the meat into small pieces, put into the kettle with the carrot, onion and water. Heat gradually to boiling point and cook until meat is tender, strain and remove any fat. Reheat to boiling point, add the rice or barley and cook until the rice or barley is soft. The meat should not be thrown away, but used in stews, croquettes or meat cakes. If combined with a little broth, the flavor is restored.

Tomato Soup

1 can tomatoes 1 pint rice water 1 tablespoon whole

peppers Bit of bay leaf

½ teaspoon cloves 1 tablespoon sugar 1 slice onion 1 teaspoon salt

1/8 teaspoon soda 2 tablespoons flour

2 tablespoons fat

1/3 cup boiled rice

Cook first 7 ingredients 20 minutes. Strain. Add salt and soda. Mix the flour with an equal amount of water until smooth, add more water until thin enough to pour. Stir soup while adding gradually the flour mixture, called thickening; boil 5 minutes. Strain, add boiled rice, fat, and serve.

Rice may be omitted. The flour may be omitted.

Vegetable Soup

1/3 cup carrot 1/3 cup turnip ½ cup celery 1½ cups potato

½ onion

1/3 cup fat

½ tablespoon parsley

1 teaspoon salt

1/8 teaspoon pepper

2 quarts water

Cut vegetables into cubes. Cook the vegetables, except the potatoes and parsley, 10 minutes, in the suet. Add water and potatoes and cook 1 hour. Add parsley and seasonings. A soup bone may be added. Barley

26 the metropolitan life cook book

or rice may be cooked with the vegetables and served in the soup. Tomatoes, cabbage, peas, beans, spinach, or any other vegetable, may be added as desired.

Split Pea Soup

1 cup dried split peas 3 quarts cold water ½ onion

4-inch cube salt fat pork

1 ham bone

2 tablespoons flour

1/8 teaspoon pepper 1½ teaspoons salt

Pick over peas and soak overnight; drain; add cold water, pork, ham bone and onion. Simmer 3 or 4 hours, or until peas are soft. Rub through a sieve. Add the flour mixed with cold water to the soup. Boil 5 minutes, stirring constantly. Add seasonings. Cubed potatoes or boiled parsnips may be added to the soup; tomato juice and green peas may be added to give variety.

Baked Bean Soup

3 cups cold baked beans 3 pints water 2 slices lemon

1½ cups stewed and

strained tomatoes 2 tablespoons fat 2 tablespoons flour

1 tablespoon Chili sauce

Salt

Pepper

Put first 4 Ingredients in saucepan; bring to boiling point and simmer 30 minutes. Rub through a sieve, add seasonings, thicken with the flour, add fat, and serve with crisp crackers.

Celery stalks, celery salt, or the dried leaves of celery may be added.

Cream Soups

Cream soups are made with thickened milk, combined with meat stock, fish stock or vegetable stock and pulp. They take their name from the kind of stock used, such as cream of chicken, cream of fish or cream of celery, potato, or whatever kind of vegetable or other food is used. With bread and butter, cream soup furnishes a complete meal.

General Directions For Making Cream Soups

3 cups scalded milk

2 slices onion

¼ cup flour mixed with ¼ cup water

2 cups seasoned stock

or vegetable pulp and stock

Seasonings to taste

Scald the milk with the onion, remove the onion and thicken the milk by adding the flour and water mixture and cooking it 20 minutes over hot water to prevent burning. Boil 2 cups vegetables, cut in small pieces, in water to cover; force the vegetables when done through a strainer or leave pieces in soup. Add the vegetable pulp and water in which the vegetables have been cooked to the thickened milk. Season and serve.

Cream Of Carrot Soup

2 cups finely-chopped'carrots 1 quart boiling water 1 teaspoon salt

1 teaspoon sugar 3 cups milk 1 slice onion

¼ cup flour mixed with

¼ cup water Salt and pepper

Cream Of Celery

3 cups celery

1 pint boiling water

1 slice onion

2 tablespoons rice cooked in 3 cups of milk

¼ cup flour mixed with

¼ cup water Seasonings

Cream Of Corn

2 cups corn 1 pint water

3 cups milk

1 slice onion

2 tablespoons flour 1 teaspoon salt

1 tablespoon sugar Few grains pepper

Cream Of Tomato

3 cups tomato Juice and pulp cooked with ¼ teaspoon soda 1 minute

3 cups milk scalded, with 2 slices onion 3 tablespoons flour

3 tablespoons water Salt and pepper

Follow directions given above. Potatoes, lima beans, string beans, asparagus, or a combination of vegetables, such as peas, string beans, spinach, onions, etc., may be used. If the vegetabes are finely cut, they may be left in the soup.

Note. - Cream soups may be thickened with oatmeal or barley cooked with the milk until thickened and then strained.

Corn Chowder

Fat salt pork, 1 inch by

3 inches 1 sliced onion

4 potatoes cut in ¼-inch

slices 1 can corn

1 quart milk 8 crackers Salt and pepper

Cut pork into small pieces and try it out in a pan over a slow fire. Add the sliced onion and cook 5 minutes without burning. Strain fat into a saucepan. Add potatoes and boiling water to fat and cook until potatoes are soft. Then add the milk and corn. Heat to boiling point. Season with salt and pepper. Moisten crackers in cold milk. Serve crackers on top of chowder.

Fish Chowder

2 cups flaked cod, or fresh cod or soaked salt cod

8 potatoes, cut into 4-inch slices

1 pint boiling water 1 sliced onion Salt pork fat, 1 inch by 3 inches

1 tablespoon salt 1/8 teaspoon pepper 1 quart milk 8 crackers

Try out fat, add sliced onion and cook to a light brown, without burning. Strain fat into saucepan, add potatoes and boiling water and cook 10 minutes. Add the fish and simmer 10 minutes. Add the milk and seasonings. Heat to boiling point and serve with crackers, split and previously dipped in cold milk.