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Soups

When soup is to be served hot, be sure that it is piping hot; for what is more unappetizing than lukewarm or greasy soup? Jellied or fruit soup should be served ice cold; a tablespoon of unsweetened whipped cream is a pleasing addition to fruit soups and to many jellied bouillons.

Soup affords the housewife opportunity for utilizing many left-overs.

Any clear stock may be made into a jellied soup, which appeals to the appetite on a hot day.

Use a level tablespoon of plain gelatin to each pint of liquid, the gelatin to be dissolved in a small amount of cold water before adding to the boiling stock.

Fruit soups are not widely used, but when properly made and served ice cold, they are delicious and refreshing in hot weather. 1 cated as they contain starch, and if gulped down follow. nourishing to form the main part of a meal. (as they generally are), digestive trouble will All thickened soups must be thoroughly masti- Thick creamed soups and purées are sufficiently Put all soup meats in cold water and cook over a slow fire, simmer until done; cool, and skim off all fat; then reheat.

Meat and vegetables should not be cooked together. Cook the meat in one kettle; cook the vegetables in another kettle; when done combine, season and serve very hot. Be careful not to over-season.

When dumplings or noodles are added, drop them into the boiling soup and cook about ten minutes, with the kettle uncovered. Soups may be thickened by adding barley, rice or macaroni, broken into small pieces.

Many excellent soups are made without meat, by combining different vegetables. Clean the vegetables, cut into small pieces, place in kettle and pour over the required amount of cold water; rice or barley may be added. Cook slowly and season about five minutes before serving. If creamed soup is desired, strain and add cream to the liquor. If noodles or dumplings are to be used, add to the boiling strained liquor before adding the cream. Do not allow the soup to boil after the cream is added, but let it just reach the boiling point.

A good soup, bouillon or purée, a vegetable or fruit salad and a slice of whole wheat bread makes an excellent lunch.

A great variety of soup recipes can be found in ADVENTURES IN COOKING.