Evening Star Newspaper, March 11, 1921, Page 30

n th SOUPS, CHOWDERS AND BROTHS FOR MEALS IN EARLY SPRING The endless variety in deliaious vegetable, fruit, fish, meat and nut soups is only limited by the ingenuity of the cook. who may also, by a dif- ferent combination of seasoning, change the same soup materials into quite a new dish. Chicken Noudle Soup.—When mak- fng the stock for this very delicious soup take one chicken weighing three Pounds, two pounds of round beef. one-fourth can of strained tomatoe one bay leaf, a few lettuce lea pinch of celery seeds, pinch of m tard seeds, one teaspoonful of salt, and sufficient water to cover. FPut the chicken and beef into a suucepan, cover with water, place over a quick fire and bring to the boiling point. in which you can use Domino Syrup. | | kim carefully. When the scum has sed to rise ,add the salt, tomatoes, Jettuce leaves and the seasonings, then' simmer gently for four hours. Remove the pan from the fire and allow the chicken and beef to cool in stock; then strain. The next day skim the fat from the surface, then allow the stock to heat slowly, and when it reaches the boiling point drop in the noodles. When they are tender serve the soup. Make th noodles according to directions given below. Vegetable Cream Soup. Put one-third cup of butter in the soup kettle, add one-half cup each of carrots and turnips, put through the meat chopper and cook for fifteen minutes. Add a pint of potatoes sliced thin, cover and cook slowly for ten minutes longer, then add a quart of boiling water and cook until the vegetables are soft; add one cup O cream or milk, salt and pepper to taste, one teaspoonful of minced pars- ley and a tablespoonful of butter, rubbed smooth in & little water. Let boil up once and serve. Cheese and Egg Soup—Fry a few slices of onion In two tablespoonfuls of butter for ten minutes, add two tablespoonfuls of flour and cook a few minutes longer, stirring until smooth. Add one quart of hot milk and boil for ten minutes. Strain, add one-half cup of grated cheese and seasoning of salt and pepper to taste. Have three eggs well beaten, hold the colander »r the soun, pour the eggs through nd place the kettle back where it | will not boil, for three minutes, then serve. Tomato Soup With Stock.—Into two quarts of soup stock, properly thin- ned, put one large onion minced fine. Cook for ten minutes and add half a can of tomatoes that have been chop- ped fine; season to (aste, not forget- —that contains a hundred delights! You'll be pleasantly surprised at the many delicious ways Its appealing and distinctive flavor is particularly inviting. Domino Syrup is fine as a table spread or for use in cooking. Use it for sauces, puddings, old-fashioned baked beans, baked apples, and other delightful dishes. every meal, every day in the year. It can be appetizingly used ¢ | With toasted small squares of ‘We are jealous of the high standard of Domino quality. And to maintain it, we are thoughtful of the enthu- siasm of each employee. generous program of insur- ance, compensation an;ldpen- sions has been installed for the benefit of every mem- ber of the American Sugar Family. That they appre- ciate this is reflected in the fact that Domino Cane Sugar products are the standard of quality wherever they are sold. THE EVENING STAR, WASHINGTON, D ting a little sugar. Cook for fifteen minutes and add a tablespoonful of flour smoothed in a little cold water. Let boil up once and serve hot with small pieces of toasted bread. Onion Soup in Veal Broth—Cut & dozen small onions in rings and fry to a golden brown in a little butter. Remove, drain on a fine sieve, put into two quarts of clear broth, either veal or mutton, colored with a little culi- nary bouquet to an amber color. Sea s0on with salt and pepper and serve bread. Potate Soup. Peel six large potatoes and boil un- til well done, drain and mash fine. Have one quart of milk, in which one stalk of celery has been boiled, in a double boiler; mix the potato with the milk and pass through a strainer. Add one tablespoonful of butter and salt and pepper to taste. Pour boil- ing hot into a dish containing one cup of whipped cream and serve im- mediately. Carrot and Green Pepper Soup.— Put through the meat chopper one pint of carrots and a green sweet Pepper, then simmer in three pints of water until soft, rub through a sieve, add one pint of milk, one tablespoon- ful of flour, rubbed smooth with one of butter, or more according to thickness ' desired, and season to taste with salt, pepper and nutmeg. Half a cup of cream or a spoonful of butter is an improvement. Rice and Celery Soup.—Boil one cup of rice and two heads of celery in two quarts of water until soft. Rub through a strainer, add one cup each of milk and cream, season to taste and serve with cracker: Banana Soup.—Select six ripe ba- nanas, mash and rub them through a sieve, add twice as much cold milk, cten to taste, add a pinch of salt, the grated rind of one lemon and place on the stove. When the bolling point is reached, add a heaping table- spoonful of cornstarch mixed smooth with a little cold water, and Stir un- til the mixture is boiling briskly. Al- low to cook for eight minutes, stir- ring all the time, then remove from the stove. When cool, add two table- spoonfuls of strained lemon juice and place on ice until cold. Serve in bouillon cups. Peanut Soup.—Shell one quart of peanuts and cover with a quart of water; let simmer until soft, then rub them through a sieve, add two quarts of milk, seasoning to taste, and let boil up. Serve with small toasted crackers. Fruit Boulion. Peel three apples and core them. Add to them one-half cup of seeded raisins, six chopped figs, the same of apricots, and one-half cup of ground ‘nuts. Pour over one pint of boil- ing water and let simmer over the fire for forty minutes. Remove from the fire and rub through a sieve. To the liquor add one cup of fruit juice, the juice of two oranges and one lemon and one pint of water Chill and pour into long-stemmed glasses. Whip one cupful of cream, and with a teaspoon dispose in the chilled fruit bouillon. Serve with grabam wafers. New England Fish Chowder.—Use three pounds of cod or halibut freed from bones and cut in strips two inches long. Put this in the bottom of the pot, season and sprinkle with minced parsley. Cover this layer of fish with one of diced potato. These potatoes may be browned in butter with an onion before they are added to the fish, but this is as you choose. Now butter enough crackers to make one layer and place them butter side down on the potatoes and add pepper and salt and a little butter. Continue in this way until the pot is two-thirds full, letting the top layer be crackers. Add enough milk to al- most cover and cook gently for an hour. If cod is used, a layer of oys- ters put between the potatoes and the crackers gives a fine flavor. The cover must remain on the pot during the cooking. Scallop Chowder.—Use one quart of scallops, parboiled twenty minutes in boiling water. Take three slices of LISTEN, WORLD! ' BY ELSIE ROBINSON. I think the world's getting fed up on this perfect lady stuff. W4'vé be- &un to realize that it too often means cowardly, selfish, narrow-minded, sour-hearted parasite. The eriginal woman was made of the same ma- terials and for the same job as the original man. ‘here weren't any by-laws against her getting her nose sunburned the same as his." She didn't arrive with a blue ribbon tied around her big toe to indicate that she was of more Dye Right Don’t Risk Your Material in a Poor Dye Buy “Diamond Dyes”—no other kind! Perfect results are guaranteed, no matter what material you dye. You can not make a mistake. Sim- le directions are in each E)mfgilt has color card. It’s really fun to diamond-dye— Woolens Skirts Stockings Sweaters Curtains Cottons Silks Blouses Linens Coats Dresses Coverings Draperies Mixed Geods Everything! ° 4 Dyes . C., FRIDAY, MARCH 11, 1921 WOMAN’S PAGE delicate clay. Nope, she was just the other half of the working team, and she was expected to get in and hustle and stand all the unpleasant- ness just as he did. But did she? Not on your life. she didn’t. t about the time there were three of her they organised the Ancient Order of Perfect Ladles and established special privileges. Which re needing women now who are meant that if she didn't like any- |jui imental, refined, timid and thing she either cried about it or|sensitive as nice men, and not a bit became shocked. So that in time the | more so. And we're getting them. term ‘“perfect lady” came to cover' So the “ladies” are going, praises ‘Affectio g S years infinite laziness. cowardice, grafting, |be! And women are comi humbug_and silling And’ all the | their own—big women, mother untrammeled females who did mnot | pals to sign up were ed_corral rights | sweet-he: and hooked away from the salt|a: trough. For a time that organization flour. ished, but at last the world is get- L too busy to bother with them. Salad of Brussels Sprouts. Cut in halves some cold bolled Brussels sprouts. Mix them with sliced olives. cucumber pickies and capers. Serve on lettuce leaves with mayonnaise dressing. N\ N ) lea COFFEE "Also Maxwell House HEEK-NEAL LOFFEE CO. hesnvut £, HOLSION, JACKSTRVILLE RICKMOND The big, juicy Sealdsweet grapefruit you can now are the ’very best from Florida's famous groves. cad Fully a year ago these superior food-fruits were born in the fragrant blossoms of the grapefruit trees. salt pork and two onions cut up very fine and fry them to a delicate brown. Pare six good-sized potatoes, and slice them thin. Put the pork, the onions and the potatoes into three pints of milk, cook them until the po- In the spring, during the summer, through the fall and into the winter they have been storing up Florida sunshine for your American Sugar Refining Company Now Come The en it with Domino 2 tablespoon- j Granulated, Tablet, Powdered, Confectioners, Brown, }?fii".‘,‘(‘i.fn’.,",“.',.:‘f.l‘l" O evner 15 enjoyment. Golden Syrup. taste. Add the scallops, which 1f ‘As ot . } N large should be cut into small pieces. Sealdsweet grapefruit increase in size they gain in juice, When they are cooked remove the dish from the fire, pour the chowder into a dish and put browned hutter crackers on top. This will make !vboul three quarts of chowder. Scoteh Broth. . Wipe three pounds of mutton, cul from the fore quarter. Cut the lean meat in one-inch cubes, put in a ket- tle, cover with three pints of cold water, bring quickly to the boiling point and skim. Add one-half cup of Darley, which has been soaked in cold water overnight and then drained. Let simmer for two hours. Put the bones in a second kettle, cover with i heat gradually to the boil- flavor, sweetness and other elements that make them so de- lightful when fully ripened. Now and for the next three or four months, your dealer can supply you with the bigger, better Sealdsweet grapefruit that tune the meal and tone the system. Tell your fruit man you want the large sizes of Sealdsweet grapefruit, because they are fully matured and juicier than smaller ones—he will furnish them if you insist. Oranges- Like grapefruit, Sealdsweet oranges attain perfection at this season, when fully tree-ripened. Containing more juice than oranges grown elsewhere, Florida Sealdsweet oranges are now sweet and full-flavored to the highest degree. Ask your dealer for them. Handsome Book As a Gift Bigger. Better { Grapefruit ] I'czaatg(ow:gés«ojlz these Snappy One Sirap 1 : =2 _ X i cold water, fng point, skim and let boil one and one-half hours. Strain the stock Z VA AW d add to the meat. Fry one-fourth cup each of carrots, m?;lpu. onions and celery. cut in half-inch cubes, in_two tablespoon- fuls of butter, for five minutes. Add to the soup, With salt and pepper to taste, and cook until the vegetables are soft. Thicke: spoonfuls each of g ‘together, and. just before serv. f:;k::d {:1! a tablespoonful of fine- 1y chopped parsley. lienits aca Noodlen —Beat fn. P'sait, then work half a teaspoontul O e wetting will r as in a8 much AORT 1 ell, empty on & ifrom the bones an: p—) | |- eSSy take up. 1 out es thin as m,“:;d hé?tm "ll';‘: f&‘r %‘:" an hour, “Florida’s Food-Fruits”, beautifully illustrated, contains directions for the paper. use of Sealdsweet grapefruit and oranges in a multitude of ways. Send your name and address for gift copy. FLORIDA CITRUS EXCHANGE 633 Citizens Bank Building Tampa, Florida To make sure of dependable grapefruit,and eranges look om boxes and wrappers for the Sealdsweet trademark of the Florida Citres Exchasge, a Style Illustrated is made of Havana Brown Vici Kid with Brown Ooze insert at top and Louis Heels. Once you see them immediately realize what it means in money-saving cut_into table cutter. for twenty m to the table. AT Crumbs.—Sift one cup of flo arfix:dvl salt and pepper. Beat olr‘l(s ¢.: just enough to blend the yol t-n Juhite together, and use it with two of water, to moisten you will . . . tablespoonfuls = m floured board Ve thousand A el and satisfaction in blly { the flour, T :gn'i‘;r.awoorkms s &reat body of Srove owners who sell their owa fruits to aveld flour as possible, 8o that s much 8r Songh ie formed Let this stana for half an hour, then grate on 2 coarse grater and let the uu‘mblt,l-g formed remain spread olll'l?:o Sl dry a little. ::t:e“nfl\::,or ‘more can be cooked inany ‘bouillon that is to be served. OuD OF POVest away for future use: Sty will keep for some time if thor- oughly dried. ing your footwear from this, the largest retail chain store shoe business in the world. Our gigantic production of over four mil- lion pairs a year through factories whose outputs we control, combined with the economical methods of operating our business, enables us to sell these gems of style and quality at a saving you cannot afford to ignore. Other Fetching Styles at $4 ard $6. The Largest Chain of Shoo Stores In The United States. tiny strips. 8. ‘l'hayu can M“ingl'y n;-de er; they Wi sp in a the Aesired size, place in the long- TRt dled popper and shake over brisk R ms the same as when making pop- corn. —_— Rice and Corn Meal Bread. Mix one tablesnoonful of butter with a saucerful of hot rice. Add two well beaten eggs, one teaspoonful of <alt. one pint of milk and finally five corn meal der. The batter will be al- st s thin g8 milk Pour it into ‘wel| ased. long, NATTOW pans an o Sor haif an hour. When the bread is dome. turn it out on plat- ters by tipping the pans upside down. Care must be taken. however, that none of the bread sticks to the pana. —_— ' Vegetables With Fried Onions. Cook some peas, beans or lentils in water until they become a pulpy mass. WASHINGTON STORES e L 913 Pa. Avenue 1112 7th Street I'h 'rl‘a,a.t';:-‘:l“?nl::nn:,' 5\":1:: “1:‘.::'::? Bet. Sth and 10th Sts. Between L and M Sts. 506 9th Street Between E and F Sts. Open Nights | ment before -serving put over them two or three tablespoonfuls of fried onfons. _ A full-length cape wrap of plati- num gray duvetyn has a wide bor- der decoration im old blue, and s em- broidered in silver metaliic thread.