MEATLESS SOUPS.

Waipawa Mail, Volume XXXVII, Issue 7920, 18 August 1917, Page 3 (Supplement)

MEATLESS SOUPS.

By Rose Small Hill. The food value of soups is very often underestimated. Milk or cream soups or vegetable purees are not intended as the beginning of ia hearty meal. Eaten with whole wheat bread and butter, a vegetable or salad, such a soup is the foundation of a meal. Vegetable soups depend for nourishing qualities upon the cream or milk that is added to them. The vegetabes give a delicious flavour and certain mineral elements that are necessary for the body. But it will readilv be seen that while a soup of carrots, potatoes and onions will be appetizing, it will not have the nutritive value of a tomato bisque that contains a quart of milk or a good thick bean or pea soup. I am offering some recipes for soups without meat, and with the above facts applied, the housewife will know how to use these soups to best advantage. MILK SOUP. Bring to boiling point one quart of milk. Meanwhile beat the whites cf two eggs to a stiff froth. Add the yolks, stirring lightly and quickly, and one even teaspoonful (not more or the sponge will be heavy) of flour. When the milk boils gently drop in the egg mixture and boil five or six minutes, turning it over during the cooking. If preferred, the sponge mixture may Lc dropped in by the ' spoonful. Seaton and serve. POTATO SOUP. Three large potatoes, one quart of milk, one large tablespoonful of butter, a stalk of celery and two slices of onion. Pare and boil the potatoes and then mash them fine and rub them through a strainer. Put the milk to boil together with the celery and onion. Remove the onion and celery and stir the milk into the potatoes. Add the butter and serve, or if preferred, the butter fcnay be melted and blended with a tablespoonful of flour and then added to the soup. If this is done strain before serving. CREAM OF CELERY SOUP. The tougher outside stalks that are not tender enough for salad will make excellent soup, prepared as follows: Cut the celery fine; add one sliced onion, a slice or two of carrot, and if the flavour is liked, a bit of bay leaf. Add enough water to cover well and boil till tender. Add enough milk to n\pke the desired quantity and thicken with flour stirred smooth in a little milk. Let boil up, add tablespoonful of butter and serve.