RECIPES.

Maoriland Worker, Volume 8, Issue 344, 26 September 1917, Page 7

RECIPES.

NOURISHING SOUPS. Good soup is not appreciated nearly enough. It is generally used as a first course—or half-course!—and is, indeed, thought of more as a little encouragement to the appetite before the real business of the meal begins. Nothing could make a better supper than a basin of hot vegetable soup with brown bread. Pea Soup.—Put a quart of water into a saucepan with an onion, carrot, and turnip, aud a small piece of celery if handy. Boil till vegetables arc soft, then add a pint of split peas (unsoaked). Keep boiling, adding a little water now and then, if needed. Boil for several hours till all the ingredients are dissolved. Do not. add salt till just finished, as it hardens the peas. Barley Soup.—One quart of white stock, one toacupl'ul of pearl barley, one onion, one carrot, half a turnip, half a gill of milk, pepper and salt. Simmer the bailey in the stock with the vegetables for two hours, remove the carrot and stew the rest to a pulp. Then rub through a hair sieve, adding as much stock as will reduce it to the consistency of cream. Bring to the boil, stirring meanwhile. Then mix in the milk and serve. Lentil Soup—A quarter of a pound of lentils, one onion, one carrot, one turnip, a small bunch of herbs, celery, salt, one ounce of butter or nut margarine. Put the lentils on to boil in about one quart of water. Add the vegetables, sliced, aud boil gently for one hour. Put through a sieve, return to pan, add water and a cupful of milk. Bring to the boil and serve. A splendid way of making vegetable stock for soups is to cook your vegetables in the most economical way, that is by boiling in the smallest quantity of water possible to prevent them from burning, and by saving this water, which, by the time the vegetables are cooked, will be brown with the valuable juices of the vegetables as a foundation for your soup.