THE HOME.

New Zealand Herald, Volume LV, Issue 16895, 6 July 1918, Page 4 (Supplement)

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MEATLESS SOUPS.

Dried Pea Soup.-You can use split peas i for this, or the packets of dried green peas ( that are U. but the latter are more | , expensive than those sold loose. Re- f quired: Half a pound of dried peas two, quarter- ..f vegetable stock or water, one , large 01 ,i,i, un, ounce of dripping, one ! , ounce of In..- oatmeal or cornflour, salt, M pepper, mini, .iu-t of sugar. Wash the , »',!. heal the Mc k, put in the peas, and L then leave then: m soak overnight Or , if thev arc likelv t„ be very old let them !, soak i ..- 2-1 hours in water to which vol! 1 1 hive added a snnll quarter teaspoonful i j of carbonate of soda, putting the peas , into water that has been warmed, but is , not boiling. Put the peas, stock,.diced , onion, and dripr.ing. if you are using it, into a «aaieiui>.' ri.il for about two hours j or till the Peas are soft. Hub all through ] a siev? retail, add the seasoning of salt, , pepper." and sinrar. and poor in the oat- j, Lai mixed ilm.lv with cold water. Boil , and stir for be uiirutes, and serve either , with the powered mint dusted over the | ■ surface, or what is really nicer, served | separately o:i ;» small plate. j j Barley Broth—Required: Two quarts of 11 v.-.,table stork, half a gill (a gill II 0110 j tweupijt) of pearl barley, half a gill of,! s.J.. peas or lentils, one gill each of chop- U ped onion, carrot, and turnip two leeks, , Laaoning, chopped parsley. Wash and j . soak the barlev and pulse in warm water 1 I overnigb, o- 24 hou's. if possible. Put h the stock into a pan. add the barley, peas, i. and 'tho water in which they were soaked | : Add tho vegetables chopped finely, but 1 I add the leeks in pieces about two inches j long Be sun-ami wash them with special care on account of the grit they usually i contain. Use all the green tops, except ; anv withered or eaten portions. Boil ; gently for about three hours, or till the : barley and peas, are soft. Season; add , (the parslev. Sarve unsieyed in a hot . tureen, with a bowl of hot floury potatoes that have been steamed or baked in their : iackets N.8.-Any oilier vegetables that i you like can be added to this as they ; COmo in season. Be sure to see that the barley is thoroughly cooked; insufficiently cooked barley sometimes causes serious digestive troubles. Tomato and Potato Soup.-Required : Two pounds of raw potatoes, half a large tin of tomatoes, two tablespoonfuls of chopped onion, half an ounce of dripping (if possible), two quarts of; vegetable , stock, half a teaeupful of milk, (made from tinned or dried milk, if you like), half an ounce of cornflour, seasoning. Well wash. the potatoes, slice bnt do not peal them. Put all the ingredients, except the milk and cornflour, into a pan. Add half a teaspoonful of salt, and boil for about half an hour, or till the potatoes are soft. Rub the soup through a sieve or colander. Rinse out .the pan, pour back and reboil the soup. Pour in the cornflour mixed smoothly with the milk. Stir till boiling, simmer for five minutes, season, and serve. N.8.-When they are in season fresh sliced tomatoes can be need instead of tinned ones, and-a little more stock added in place of the juice. Thick Brown Vegetable Soup.—Required: Two-carrots, two potatoes, two • onions, one large turnip, or half a mediumsized swede, two sticks of celery, or ha a teaspoonful of celery seed, one small cabbage, two ounces of fine oatmeal, one ounce of; dripping, two quarters of vegetable stock or water, ■ bunch of parsley and herbs, six ! allspice, seasoning. Prepare arid cut all vegetables into small cubes/ except the cabbage, which should be shredded, or chop them small if you are in a hurry. Melt the fat in a saucepan. Add S the : ' onion and oatmeal, and fry them a rich brown. Add the stock and stir until thickened and boiling. Put in the vegetables, herbs, and a little salt. Boil gently for about two hours or till

all the ingredients are soft. Season carefully, • remove the spice and herbs,, and serve with ' dumplings or boiled rice. N.B.—A little grated cheese added to this soup is a great improvement and adds enormously to the food, value. It should be sprinkled on each helping after it is put in the plate. ;Scotch Required: Three quarts of vegetabe stock or, water, a gill of wellsoaked butter beans half a gill of raw rice,, one small cabbage, small head of celery, four ounces each of carrot, turnip, or swedes, and onion, two tablespoonfuls of chopped parsley, half a teaspoonful of powdered herbs: seasoning. Put the stock into a pan, add the soaked beans and the water, used for soaking if it is not absorbed, the herbs, the washed rice, finely shredded cabbage, chopped celery and onion, half the carrots, all the turnip cut In smallish cubes, and the rest of the carrot •rated or passed through a mincing-mach- ' Wei Add a little salt and boil for about ftree hours or till the beans are soft. Then serve in a hot tureen with the parsley and necessary seasoning added at the last. N.B.— potatoes should be served with this when it is to make an entire meal. You can add any other vegetables it you like. HOUSEHOLD HINTS. A little vinegar put into a bottle of dried-Op glue will moisten and make it liquid again. Powdered French chalk will remove greiase stains from woollen materials. Shake out after some hours. An ounce of alum added to the rinsing water or to the starch will render muslin or cotton goods almost fireproof. The following is an excellent corn-cure. Put several pearl buttons in an egg-cup and cover with lemon-juice. The buttons will disolve in a few hours, when the Mixture is ready for use. Rub on the corn every night.A burned saucepan should be filled with cold water to which a liberal allowance of soda has been added. Let it etand for an hour or so, aftei which heat the water slowly for a few minutes, and the burned particles will come off quite easily. To remove a glass stopper from a bottle when it has stuck too fast to be removed by turning it with the hand, dip a piece of cloth in hot water and wind it round the neck of the bottle. Another plan is to pour not water over the neck. Jne object of these operations is to cause the glass of the neck to expand by heat, when, of course, the stopper will no longer fit tightly. .