Roanoke Rapids Herald

Week's Recipes from Virginia Electric & Power Company
By MISS VIRGINIA BLOUNT, Home Economist

SOUPS

In cold wintry weather, no food is as appetizing and stimulating as a good hot bowl of soup.
There are two kinds of soup; a thin clear soup, which is used to stimulate the appetite as a first course for a dinner; a nourishing cream soup or chowder, which forms a main food in the lighter meals as lunch or supper.

Perhaps the universally favorite among soups is vegetable, made from a brown stock or white stock.
Beef (lean meat, bone and fat) are used in a brown stock: chicken or veal for the white stock. Vegetable stock, water in which vegetables have cooked, can be used in the place of water. Valuable mineral salts are supplied the soup.

Ingredients for soup making can be selected according to the family tastes. Essential seasonings, such as sweet thyme, savory, marjoram are sold in packages.
Bay leaves and spices, such as whole cloves, all spice berries, peppercorns, stick cinnamon and celery seed are sold by the ounce. Outer stalks of celery should be saved for soup. Celery roots and leaves can be saved and dried for soups. Left-over vegetables and meats, even chopped bones and fowl carcasses can be used.

Lemon juice is added to pork broth if it is to be used for soup.

To make brown soup stock a beef fore or hind shin is best. After wiping the meat off, cut the meat into one inch cubes. Crack the bones and remove the marrow, then fry the marrow in very hot fat with 1-3 of the meat cubes.
Place fat, bone, and remaining meat in soup kettle; cover with cold water (1 pint to each pound of meat, bone and fat). Let stand 1 hour, then add browned meat.
Bring gradually to boiling point and simmer slowly 6-7 hours.
A

scum will rise to the top containing albuminous juice of great nutitive value. To have a clear soup remove the scum, then allow the broth to cool: since the fat solidifies over the top, that can be removed.

To clear soups, egg whites slightly beaten, or raw lean beef, finely chopped are used. A coagulation occurs which holds the foreign particles together till removed.
Allow broth to boil 2 minutes with beaten egg and 2 teaspoons of cold water to each egg, and the broken egg shell. Let mixture stand 20 minutes, without stirring.
Then strain with double thickness of cheese cloth.

Tomato Bouillon
2 c. tomato juice 2 boullion cubes
2 c. water
1/4 tsp. tabasco sauce
1 tsp. salt
2 tsp. butter
3 tbsp. sugar
2 tbsp. lemon juice

Mix together, and bring to boil.
Garnish with a small parsley leaf.

Cream of Vegetable Soup
2 tbsp. butter
2 tbsp. flour
2 cups milk 1 tsp. salt-dash pepper
1 cup cooked vegetable pulp (celery, spinach, asparagus, corn, potato or peas)

Melt butter, stir in flour and add milk gradually. Add other ingredients and cook slowly fifteen minutes.

Bean Porridge
1 lb. dried beans
4 potatoes sliced
1 lb. corned beef
2 onions, sliced
1/4 lb. salt pork
Salt-pepper
4 qts. water

Soak beans over night. Add meat and simmer 4 hours.
Add potatoes, onions and seasonings. Simmer 1 hour more. For the last 15 minutes add the following corn meal dumplings.
Serve immediately.

1½ c. flour
1 tsp. shortening
1/2 c. corn meal
3/4 to 1 c. milk
2 tsp. baking powder 1/2 tsp. salt

Sift together dry ingredients--
work in shortening. Add milk enough so mixture will drop from spoon into boiling kettle.

spoon into boiling kettle.

Fish Chowder
4 lb. fish
1 tbsp. salt
3 qt. water
1/2 tsp. pepper
1/4 lb. salt pork, diced 2 tbsp. flour
3 onions, sliced 6 c. diced potatoes
6 crackers buttered, soaked in milk

Bone fish and cut in small pieces.
Simmer head and bones 1 hour.
Remove from heat and strain. Pan-fry salt pork and onions for 5 minutes, then remove from kettle.
In bottom of kettle arrange layers of fish, seasonings, flour, onions, salt pork and potatoes. Add strained liquid.
Simmer 1 hour.
Pour over milk soaked crackers and serve immediately.