Ingredients
- 1 tablespoon of rice to a quart of soup
- a quart of soup
Directions
If your soup has not strength enough, milk and eggs may be added if no meat stock is at hand.
The egg should be beaten, mixed with
How to add eggs. •,•,,-, * n ,-, T -i -i i n
a little of the soup, then added to the rest, but not boiled. The yolk is better for this pur- pose than the white.
Liebig's meat extract is very valuable
Meat Extract. . -. , . n , . . . .
for adding flavor to a soup but it is too expensive for general use.
This may be boiled a few minutes with the soup after being mixed smooth in a little water, or better, cook it in a little butter or melted beef fat before adding to the soup.
On baking day, save a little of the
2. Bread Sponge. , J' , , . ,
bread sponge, make thin enough to pour, and if you wish, add a beaten egg. Set away half an hour to rise again, and when light pour into the soup.
This preparation of wheat, now sold
3. Farina. , , , ,
by the pound at a reasonable price, is most valuable as an addition to soup ; it needs only to be sprinkled in and boiled for a few moments.
Mashed potato mixed smooth with a
4. Potato. T,,I "i-i , t in
little milk or grated cold potato may be added to soup to give body. W
Additions to Soups. 127
5. Barley. Add to the soup 1 hour before it is done
pearl barley that has been soaked over night.
One-half hour before serving, add to
soup 1 tablespoon of rice to a quart of soup.
Bits of bread dried hard in the oven,
may be added to the soup just before
serving, or fry them in the spider in a little beef fat,
or soak in milk and egg before frying. Or, toast
bread and cut in squares.
Any small vegetables may be added,
8. Vegetables. , , .
such as asparagus tops, tiny onions that have been first boiled in another pot, cooked peas, beans, etc. A favorite Kussian soup is beef soup, with the addition of beets, cabbage and carrots. Most important of all additions to soup are those which need a little more time to prepare, but are worth the trouble if the soup is to be the principal part of the dinner. Such are the following: