Soups.

Soup is most tempting and appetizing during the winter months—in fact regardless of the season it adds variety to the menu. It is nourishing, economical and easy to prepare.

Stock for the foundation of soups is the liquid in which meat, bones, poultry, fish or vegetables have been boiled.

To make meat stock, wash the meat and cut into pieces. Break up the bones. Put into cold water, allowing about one quart to each pound of meat. Bring to the boil, then simmer for four or five hours. Odds and ends of meat (cooked or uncooked), bones, ham bones, bacon rinds, etc., may be put in the stock pot.

The stock pot should be cleaned daily. No stock should be left to stand after being cooked. Strain and allow to cool before covering it in the safe. Unused stock should be boiled up every day. Stock for soup should be made the day before it is to be used so that all the fat may be removed.

Vegetables and flavouring should not be added until the soup is required.

Save vegetable water and add to the stock.

Pumpkin Soup.

Peel and slice pumpkin and one large onion. Cover with cold water or stock. Simmer gently until the pumpkin is cooked. Remove from fire and mash until the pumpkin is free from lumps. Return to the fire and add 1 to 2 cups of milk and thicken with cornflour. Add salt and pepper to taste. Simmer gently for ten minutes. Just before serving add one dessert-spoon grated cheese. This soup should be fairly thick.

N.B.—Marrow may be used if liked instead of pumpkin.

Cockie-Leekie.

Boil a fowl (an old one will do quite well) in two quarts of water, or stock, for three or four hours. Wash about six leeks and cut into half-inch lengths, put into the pot with salt and pepper to taste; cook for half an hour. A quarter of an hour before the soup is taken from the fire add eighteen stoned prunes.

Celery Soup.

Celery, 1 head; butter, 1 1/2 ozs.; white stock, 1 pint; milk, 1 pint; flour, 3 dessertspoons; seasoning to taste.

Wash and cut up the celery. Saute in the butter for five minutes. Add the boiling stock and simmer till tender. Pass through a sieve, re-heat, add milk and bring to the boil. Add seasoning and flour mixed to a smooth paste with a little milk. Simmer for ten minutes. Serve with croutons of fried bread. Two tablespoons of cream may be added just before serving.

N.B.—Saute is to fry without browning.

“Delicious” Soup.

Ingredients: 1 quart milk, 2 tablespoons tapioca, 1 tablespoon finely chopped onion, 1 tablespoon butter, 1/4 cup grated cheese, 1 tablespoon chopped parsley, salt and pepper to taste.

Method: Boil the milk, with the onion, tapioca and seasoning until the tapioca is clear. Add the butter, cheese and parsley, and cook until the cheese is melted.

Vegetable Soup.

Use grated carrots, onions (or leeks) and parsley with any finely chopped green vegetables, such as spinach, silver beet, celery, cabbage, etc. Seasoning.

Just cover with water and simmer gently until the vegetables are cooked. Serve without straining. This soup is excellent for those who are slimming.

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Save the water in which vegetables are cooked to use for gravies and sauces, and adding to soups. This water contains the most valuable part of the vegetables—the vitamins and mineral salts.

Tomato Surprises.

Three or four tomatoes, 2 eggs, 1 tablespoon breadcrumbs, 1 dessertspoon butter, salt and pepper, 4 teaspoons milk.

Beat the eggs slightly, add milk, butter, breadcrumbs and seasoning. Cut a slice off the tops of the tomatoes and scoop out some of the centre, sprinkle with pepper and salt, fill with egg mixture. Put on the lid of the tomato. Place in a greased tin in a moderate oven until the tomatoes are soft. Time about twenty minutes. Serve on rounds of fried bread or buttered toast. Grated cheese may be added to the mixture if liked.

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