Woman's Institute Library of Cookery Volume III Part 4

3/4 c. split peas 1 pt. white stock 1 tsp. salt 1/8 tsp. pepper 2 Tb. b.u.t.ter 2 Tb. flour

Soak the peas overnight, and cook in sufficient water to cover well until they are soft. When thoroughly soft, drain the water from the peas and put them through a colander. Heat the stock and add to it the pea puree, salt, and pepper. Rub the b.u.t.ter and flour together, moisten with some of the warm liquid, and add to the soup. Cook for a few minutes and serve.

CHOWDERS

61. CLAM CHOWDER.--The flavor of clams, like that of oysters and other kinds of sea food, is offensive to some persons, but where this is not the case, clam chowder is a popular dish of high food value. This kind of soup is much used in localities where clams are plentiful.

CLAM CHOWDER (Sufficient to Serve Eight)

1 c. water 1 qt. clams 1 small onion 1 c. sliced potatoes 1/2 c. stewed tomatoes 1/2 c. diced carrots 1/2 c. diced celery 1-1/2 c. milk 2 Tb. b.u.t.ter 1-1/2 tsp. salt 1/8 tsp. pepper

Add the water to the clams, and pick them over carefully to remove any sh.e.l.l. Strain the liquid through cheesecloth, and then scald the clams in it. Remove the clams and cook the vegetables in the liquid until they are soft. Add the milk, b.u.t.ter, salt, and pepper and return the clams.

Heat thoroughly and serve over crackers.

62. FISH CHOWDER.--An excellent way in which to utilize a small quant.i.ty of fish is afforded by fish chowder. In addition, this dish is quite high in food value, so that when it is served with crackers, little of anything else need be served with it to make an entire meal if it be luncheon or supper. Cod, haddock, or fresh-water fish may be used in the accompanying recipe.

FISH CHOWDER (Sufficient to Serve Six)

2 lb. fish 1 small onion 1 c. sliced potatoes 1/2 c. stewed tomatoes 1-1/2 tsp. salt 1/8 tsp. pepper 2 Tb. b.u.t.ter 1-1/2 c. milk

Skin the fish, remove the flesh, and cut it into small pieces. Simmer the head, bones, and skin of the fish and the onion in water for 1/2 hour. Strain, and add to this stock the fish, potatoes, tomatoes, salt, and pepper. Simmer together until the potatoes are soft. Add the b.u.t.ter and milk. Serve over crackers.

63. POTATO CHOWDER.--A vegetable mixture such as the one suggested in the accompanying recipe is in reality not a chowder, for this form of soup requires sea food for its basis. However, when it is impossible to procure the sea food, potato chowder does nicely as a change from the usual soup. This chowder differs in no material way from soup stock in this form.

POTATO CHOWDER (Sufficient to Serve Four)

1-1/2 c. sliced potatoes 1 small onion, sliced 1 c. water 1-1/2 c. milk 1 tsp. salt 1/8 tsp. pepper 2 Tb. b.u.t.ter

Cook the potatoes and onion in the water until they are soft, but not soft enough to fall to pieces. Rub half of the potatoes through a sieve and return to the sliced ones. Add the milk, salt, pepper, and b.u.t.ter.

Cook together for a few minutes and serve.

64. CORN CHOWDER.--The addition of corn to potato chowder adds variety of flavor and makes a delicious mixture of vegetables. This dish is rather high in food value, especially if the soup is served over crackers. A small amount of tomato, although not mentioned in the recipe, may be added to this combination to improve the flavor.

CORN CHOWDER (Sufficient to Serve Six)

1 c. sliced potatoes 1 small onion, sliced 1 c. water 1 c. canned corn 1-1/2 c. milk 2 Tb. b.u.t.ter 1 tsp. salt 1/8 tsp. pepper

Cook the potatoes and onions in the water until they are soft. Add the corn, milk, b.u.t.ter, salt, and pepper, and cook together for a few minutes. Serve over crackers.

SOUP ACCOMPANIMENTS AND GARNISHES

[Ill.u.s.tration: FIG. 8]

65. The soup course of a meal is a more or less unattractive one, but it may be improved considerably if some tempting thing in the way of a garnish or an accompaniment is served with it. But whatever is selected to accompany soup should be, in a great measure, a contrast to it in both consistency and color. The reason why a difference in consistency is necessary is due to the nature of soup, which, being liquid in form, is merely swallowed and does not stimulate the flow of the gastric juices by mastication. Therefore, the accompaniment should be something that requires chewing and that will consequently cause the digestive juices, which respond to the mechanical action of chewing, to flow. The garnish may add the color that is needed to make soup attractive. The green and red of olives and radishes or of celery and radishes make a decided contrast, so that when any of these things are served with soup, an appetizing first course is the result. It is not necessary to serve more than one of them, but if celery and radishes or celery, radishes, and olives can be combined in the same relish dish, they become more attractive than when each is served by itself.

[Ill.u.s.tration: FIG. 9]

66. RADISHES AND CELERY.--Before radishes and celery are used on the table, whether with soup or some other part of a meal, they should be put into cold water and allowed to stand for some time, so that they will be perfectly crisp when they are served. In the case of radishes, the tops and roots should first be cut from them, and the radishes then scrubbed thoroughly. They may be served without any further treatment, or they may be prepared to resemble flowers, as is shown in Fig. 8. This may be done by peeling the red skin back to show the white inside, and then cutting the sections to look like the petals of a flower. Little difficulty will be experienced in preparing radishes in this artistic way if a sharp knife is used, for, with a little practice, the work can be done quickly and skilfully.

67. Celery that is to be served with soup may be prepared in two ways, as Fig. 9 ill.u.s.trates. The stems may be pulled from the stalk and served separately, as in the group on the right, or the stalk may be cut down through the center with a knife into four or more pieces, as shown at the left of the ill.u.s.tration. The first of these methods is not so good as the second, for by it one person gets all of the tender heart and the coa.r.s.e outside stems are left for all the others. By the second method, every piece consists of some of the heart and some of the outside stems attached to the root and makes a similar serving for each person.

Whichever way is adopted, however, the celery should be scrubbed and cleansed thoroughly. This is often a difficult task, because the dirt sticks tightly between the stems. Still, an effort should be made to have the celery entirely free from dirt before it goes to the table. A few tender yellow leaves may be left on the pieces to improve the appearance of the celery.

68. CRACKERS.--Various kinds of wafers and crackers can be purchased to serve with soup, and the selection, as well as the serving of them, is entirely a matter of individual taste. One point, however, that must not be overlooked is that crackers of any kind must be crisp in order to be appetizing. Dry foods of this sort absorb moisture from the air when they are exposed to it and consequently become tough. As heat drives off this moisture and restores the original crispness, crackers should always be heated before they are served. Their flavor can be improved by toasting them until they are light brown in color.

69. CROUTONS.--As has already been learned, croutons are small pieces of bread that have been fried or toasted to serve with soup. These are usually made in the form of cubes, or dice, as is shown in the front group in Fig. 10; but they may be cut into triangles, circles, ovals, hearts, or, in fact, any fancy shape, by means of small cutters that can be purchased for such purposes. The bread used for croutons should not be fresh bread, as such bread does not toast nor fry very well; left-over toast, stale bread, or slices of bread that have been cut from the loaf and not eaten are usually found more satisfactory. If the croutons are not made from slices already cut, the bread should be cut into slices 1/4 to 1/2 inch thick, and, after the crusts have been closely trimmed, the slices should be cut into cubes. When the cubes have been obtained, they may be put into a shallow pan and toasted on all sides quickly, placed in a frying basket and browned in deep fat, or put into a frying pan and sauted in b.u.t.ter. If toast is used, it should merely be cut in the desired shape.

Various methods of serving croutons are in practice. Some housewives prefer to place them in the soup tureen and pour the soup over them, while others like to put a few in each individual serving of soup. A better plan, however, and one that is much followed, is to serve a number of croutons on a small plate or dish at each person's place, as shown in Figs. 3 and 4, for then every one may eat them in the way preferred.

[Ill.u.s.tration: FIG. 10]

70. BREAD STICKS.--A soup accompaniment similar in nature to croutons, and known as _bread sticks_, is made of pieces of bread 1/2 inch wide, 1/2 inch thick, and several inches long. These are toasted on each side and are served in place of crackers. A number of them are shown in the back row in Fig. 10. Variety in bread sticks may be secured by spreading b.u.t.ter over them before the toasting is begun or by sprinkling grated cheese over them a few minutes before they are removed from the oven.

Bread sticks are usually served on a bread-and-b.u.t.ter plate to the left of each person's place at the table.

71. PASTRY STRIPS.--A very appetizing addition to soup may be made by cutting pastry into narrow strips and then baking these strips in the oven until they are brown or frying them in deep fat and draining them.

Strips prepared in this way may be served in place of crackers, croutons, or bread sticks, and are considered delicious by those who are fond of pastry. Details regarding pastry are given in another Section.

72. SOUP FRITTERS.--If an entirely different kind of soup accompaniment from those already mentioned is desired, soup fritters will no doubt find favor. These are made by combining certain ingredients to form a batter and then dropping small amounts of this into hot fat and frying them until they are crisp and brown. The accompanying recipe, provided it is followed carefully, will produce good results.

SOUP FRITTERS

1 egg 2 Tb. milk 3/4 tsp. salt 1/2 c. flour

Beat the egg, and to it add the milk, salt, and flour. Drop the batter in tiny drops into hot fat, and fry until brown and crisp. Drain on paper and serve with the soup.

73. EGG b.a.l.l.s.--To serve with a soup that is well flavored but not highly nutritious, egg b.a.l.l.s are very satisfactory. In addition to supplying nutrition, these b.a.l.l.s are extremely appetizing, and so they greatly improve a course that is often unattractive. Careful attention given to the ingredients and the directions in the accompanying recipe will produce good results.

EGG b.a.l.l.s

3 yolks of hard-cooked eggs 1/2 tsp. melted b.u.t.ter Salt and pepper 1 uncooked yolk

Mash the cooked yolks, and to them add the b.u.t.ter, salt, and pepper, and enough of the uncooked yolk to make the mixture of a consistency to handle easily. Shape into tiny b.a.l.l.s. Roll in the white of egg and then in flour and saute in b.u.t.ter. Serve in the individual dishes of soup.

74. FORCEMEAT b.a.l.l.s.--Another delicious form of accompaniment that improves certain soups by adding nutrition is forcemeat b.a.l.l.s. These contain various nutritious ingredients combined into small b.a.l.l.s, and the b.a.l.l.s are then either sauted or fried in deep fat. They may be placed in the soup tureen or in each person's soup.

FORCEMEAT b.a.l.l.s

1/2 c. fine stale-bread crumbs 1/2 c. milk 2 Tb. b.u.t.ter White of 1 egg 1/4 tsp. salt Few grains of pepper 2/3 c. breast of raw chicken or raw fish

Cook the bread crumbs and milk to form a paste, and to this add the b.u.t.ter, beaten egg white, and seasonings. Pound the chicken or fish to a pulp, or force it through a food chopper and then through a puree strainer. Add this to the first mixture. Form into tiny b.a.l.l.s. Roll in flour and either saute or fry in deep fat. Serve hot.

75. AMERICAN FORCEMEAT b.a.l.l.s.--A simple kind of forcemeat b.a.l.l.s may be made according to the accompanying recipe. The meat used may be sausage provided especially for the purpose or some that is left over from a previous meal. If it is not possible to obtain sausage, some other highly seasoned meat, such as ham first ground very fine and then pounded to a pulp, may be subst.i.tuted.

AMERICAN FORCEMEAT b.a.l.l.s

1 Tb. b.u.t.ter 1 small onion 1-1/2 c. bread, without crusts 1 egg 1 tsp. salt 1/2 tsp. pepper Dash of nutmeg 1 Tb. chopped parsley 1/2 c. sausage meat

Melt the b.u.t.ter in a saucepan and add the onion finely chopped. Fry for several minutes over the fire. Soak the bread in water until thoroughly softened and then squeeze out all the water. Mix with the bread the egg, salt, pepper, nutmeg, parsley, and meat, and to this add also the b.u.t.ter and fried onion. Form small b.a.l.l.s of this mixture and saute them in shallow fat, fry them in deep fat, or, after brus.h.i.+ng them over with fat, bake them in the oven. Place a few in each serving of soup.