28 DEPARTMENT OF EDUCATION.

SOUPS.

Soups without stock have a higher food value than soups with stock. The
milk or cream of the white sauce furnishes the protein and the vegetables
contain starch and mineral salts. Soups are easily digested. Cream soups
may be used as the main dish for luncheon or supper, while stock soups are
served as an appetizer.

STANDARD RULE FOR WHITE SAUCE.

Sauce. Flour. Fat. Milk. Seasonings.
Thin 1 tbsp. 1 tbsp. 1c % tsp. salt, f.g. pepper.
Medium 2 tbsp. 2 tbsp. lie % tsp. salt, f.g. pepper.
Thick 3 tbsp. 3 tbsp. le % tsp. salt, f.g. pepper.

Notrt.—Amount of fat may be reduced by one-half, if desired.

Method I.

1. Melt butter, being careful not to brown.

2. Add flour and seasonings; stir until smooth.

3. Add heated milk slowly.

4. Bring to a boil, stirring constantly, and cook 10 min. in top of double

boiler.
Method II.
1. Mix flour with enough cold milk to make a smooth paste.
2. Add enough milk to make mixture pour.
8. Add to heated milk.
4. Bring to a boil, stirring constantly.
5. Cook over hot water 10 min.; add butter.

CREAM OF TOMATO SOUP.

1 ce. cooked tomatoes. 1 tsp. salt.
Y, tsp. soda. 1% tsp. pepper.
2 c. thin white sauce. 1 slice onion.

. Heat tomatoes and onion to boiling; cook, if not very soft.

. Press through a sieve; add soda.

. Make thin white sauce according to standard rule.

. Immediately before serving, pour the tomato into the white sauce.

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Variation. TOMATO STOCK SOUP.

1. Double the amount of tomatoes.
2. Omit the soda and add % tsp. celery salt, a few peppercorns, and a
bay-leaf.
3. Substitute water or stock for milk in white sauce.
4. Prepare as above.
CREAM OF PEA SOUP.

; 1 pt. can of peas. 1 tsp. sugar.
| 1 pt. cold water. 2 c. thin white sauce.