SOUPS AND BROTHS.

Manawatu Standard, Volume LVIII, Issue 227, 24 August 1938, Page 12

SOUPS AND BROTHS.

Tor housewives wlio are faced with tlie task of providing food for a largefamily on a small income, the following soups are recommended because they are not merely “filling” but contain a grea.t deal of real nourishment. Pea soup. —Ingredients: One cup split peas, one large onion, one parsnip and a little chopped mint. Soak peas overnight and strain off when required. Put all ingredients on to boil in two quarts of corned-beef water. If this water is not available, add some bacon rind or ham bones to the mixture. Boil until peas are tender; strain, and pass peas through sieve. Bring back to boil again. Finally add mint. Serve with sippets, or small cubes of bread, fried brown in fat. Scotch broth. —Ingredients: Three pounds scrag-end of mutton, two tablespoons of barley, one onion, one parsnip, one carrot, one dessertspoon chopped parsley, three quarts of water, salt and pepper. Cut meat into small pieces before placing in salted water Cook gently for tw-o hours. Add the vegetables and barley; cook for another hour. Strain and return broth to pot. Remove any fragments of bone from tlie meat and cut into smaller pieces if necessary, before adding to broth. When ready to serve, add a little seasoning. Tomato sonp.—lngredients: Tour tomatoes (medium size), one cup milk, one onion, one bay leaf, one tablespoon sago, one tablespoon cornflour, two pints water, vdth the bay leaf. Boil until tomatoes are tender. Strain everything through sieve that will go through, a.nd add to remaining water. Bring to boil; put in sago while boiling; add milk (with a pinch of carbonate of soda to prevent curdling); and finally add the thickening. If a better colour is desired, a little cochii neal colouring may be used..