Amazing articles on just about every subject...



Soup Recipes

( Originally Published 1918 )

Cream soups. Cream of carrot, potato, or onion soup, green pea soup. Toast, croutons, or crisp crackers to serve with soup.

SUBJECT MATTER

Cream soups. The strained pulp of cooked vegetables or legumes, with an equal portion of thin white sauce, is the basis for cream soups. The liquid for the soup may he all milk, part vegetable water and part milk, or all vegetable water.

A binding of flour is used to prevent a separation of the thicker and the thinner parts of the soup. This is combined as for white sauce and is stirred into the hot liquid just before the soup is to he served. The soup should be made in a double boiler and kept in this utensil until it is served.

Four tablespoons of flour to each quart of soup is a good proportion to use for thickening all vegetable soups that are not of a starchy nature; half that amount will be sufficient for soup prepared from a very starchy vegetable.

The value of the vegetable water should he impressed upon the pupils, and it should be pointed out that these soups are an excellent way of using the cooking water and any left-over vegetables. From these, attractive cream soups may be prepared, and a combination of flavours often gives good results.

Accompaniments.—Crisp crackers, croutons, soup sticks, or bread sticks are served with cream soups, and are valuable because they necessitate thorough mastication, thus inducing the flow of' saliva and aiding in the digestion of the starchy ingredients of the soups.

PRELIMINARY PLAN

As a basis for the soup, the teacher should secure a vegetable that the pupils use in their own homes, and crackers or bread to serve with the soup.

If dried peas are used, they should be allowed to soak overnight and be put on to cook early in the morning.

It will be well to bave the cooking of the carrots begun before the lesson period. If the carrots are cut up in small pieces, they will cook more quickly.

Cream of Carrot Soup

1 c. rooked carrots 4 tbsp. flour

2 c. vegetable water 2 tbsp. butter

2 c. milk Salt and pepper to taste

Press the vegetables through a sieve or chop finely; put the vegetable water on to heat. Mix the flour smoothly with an equal measure of milk and thin it with a little more of the milk. Stir into the steaming liquid, stirring constantly until it thickens. Stir in the butter, vegetable pulp, and remaining milk. Season to taste and serve hot. Serves six.

Cream of Potato Soup,

1 pt. milk or milk and water 1 tbsp. flour

2 tsp. Chopped onions 1 tsp. salt

3 potatoes 1/8 tsp. pepper

1 tbsp. butter 2 tsp. chopped parsley

Put the milk to heat in a double boiler. Boil the potatoes and onion together until soft, then rub the liquid and pulp through a strainer into the hot milk. Bind with the flour, add the seasonings, and serve hot. Serves four.

Pea Soup

1 c. split peas 3 tbsp. flour

2½ qt. water 1½ tsp. salt

2 tbsp. chopped onion 1/8 tsp. pepper

3 tbsp. butter 1 pt. milk

Wash the peas and soak them overnight in cold water, drain and rinse thoroughly, add 2½ quarts of cold water and the onion, cook slowly until soft, rub the liquid and pulp through a strainer, and hind with the flour. Add the milk and the seasonings and serve hut Serves six to eight.

Roust

Cut stale bread into slices one quarter of an inch thick; put on the toaster or fork, mere gently over the heat until dry, then brown by placing near the heat, turning constantly. Bread may be dried in the oven before toasting. Hot milk may be poured over dry toast.

Croutons

Cut stale bread into one-half-inch cubes and brown in the oven.

Crisp Crackers

Put the crackers into the oven for a few minutes, or split and butter thick crackers, and brown in a hot oven ; serve with soup.

METHOD OF WORK

Devote a few minutes to a discussion of cream soups and a review of the cooking of vegetables and white sauce.

Divide the work among the members of the class, assigning enough to each pupil to keep her busy, arranging the work so that the soup and its accompaniments will be ready for serving at the same time.

Household Science in Rural Schools:
The Value Of Carbohydrates In The Diet

Fruits And Vegetables

Cereals

The Planning And Serving Of Meals

Milk

Soup Recipes

Eggs And Egg Preparation

Simple Desserts - Custards

Batters And Doughs

Meats

Read More Articles About: Household Science in Rural Schools



Home | Privacy Policy | Email: info@oldandsold.com