NOURISHING SOUPS.

New Zealand Herald, Volume LXIV, Issue 19717, 17 August 1927, Page 7

NOURISHING SOUPS.

Always save the liquor in which onions, carrots, parsnips, pumpkins and marrows have been cooked and add it to the stock pot. Wash all raw meat quickly before using; cut it into small pieces and break all bones small, as this allows the extraction of the flavour and nutriment.

Remove vegetables when cooked from stock, because, instead of adding flavour to the stock, they absorb it.

Keep the lid on to avoid waste by evaporation. Simmer stock gently and do not allow to boil, as the flavour escapes and a tasteless fluid is the result. Soup should not be allowed to cool in the saucepan, but strained through a fine sieve or cloth into an earthenware or enamel basin.

So many odds and ends can be used in the preparation of stock, such as pieces of bones, ham, chicken, bacon rinds, cooked or uncooked vegetables, etc., which otherwise may have to be wasted.

Oyster Soup.— Ingredients: One dozen oysters, one tablespoon butter, one level tablespoon flour, two cups milk, salt, pepper, cayenne. Method: Beard the oysters and save the liquor.; melt the butter, add flour and seasoning and stir until free from lumps; add milk and oyster liquor gradually and simmer for five minutes; add oysters, leave a few minutes longer; serve in a hot tureen. 11 too thick, add more milk. Note; A little whipped cream may be added and one teaspoon chopped parsley. Scotch Broth.—Method: Take 21b. scraps of mutton and cover with cqftd water; add seasoning of pepper and saltWhen boiling add one teacup barley. Boil for half-hour. Add the following, cut into small pieces: One carrot, one onion, one leek if handy, quarter of a turnip, small bunch herbs and simmer for two hours. Take out herbs and add a little milk and one dessertspoon chopped parsley. Remove all the fat from top; serve with' or without the meat. Tomato Soup.— Ingredients: One cup tomatoes, one tablespoon butter or dripping, one level tablespoon flour, two cupa milk or stock, salt and pepper, pinch soda. Method: Put tomatoes, soda, pepper and salt in pan; place on fire and boil until tomatoes are soft; add butter, let simmer few minutes longer; add flour and stir until free from lumps. Add milk gradually. Let simmer for five minutes. Rub through a sieve. If too thick add*more milk or stock. Note: One tablespoon of whipped bream before serving if wanted richer.