p. 11 | Our Midday Meal by Mrs. Edith E. Bruce

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Nov 5, 1908

Our Midday Meal

By Mrs. Edith E. Bruce

MRS. EDITH E. BRUCE

“WELL, ladies,” said Aunt Mary, “I believe we are to talk about a dinner menu to-day, and I want you to suggest the menu, and also to mention any difficulties you may encounter in preparing your midday meal. First of all, what are some of the important things to be considered in the preparation of any meal?”

“The proper nourishment of the body,” suggested Mrs. Brown, who had been making rapid strides in her cooking and housekeeping since the formation of the Good Cooking and Housekeeping Club.

“Yes,” said Aunt Mary, “that is true; and I am glad to see you putting into practise these most important principles.”

“The first thing I always think of is what I can have for a proteid,” said Mrs. Murry, “and I sometimes find it quite a difficult problem since I do not use meat.”

“I suppose,” said Mrs. Johnson, “that the first thing to put on our dinner menu is soup, and that is one thing that has bothered me when I do not have meat stock for a foundation for my soup. My family are fond of soup, but I am at sea to know how to make it without meat. If I can be helped out on this, I shall be very glad.”

“Yes, indeed,” chorused the other ladies, “we all want to know your method of soup-making.” Some said that they seldom had soup, although their families were very fond of it.

“As soup naturally comes first upon the dinner menu,” said Aunt Mary, “I think it will be quite appropriate to consider it first to-day. First let me say that soups can easily be made without the use of meat. Soup is an economical dish, and deserves a place upon our every-day bill of fare. When properly made, it is nutritious and appetizing. Some wise person has well said that ‘soup rejoices the stomach, and disposes it to receive and digest other food.’ Good soup can be prepared from grains, legumes, and vegetables, and is much more nutritious than that prepared from meat. Soups also offer an economical way of using left-overs, such as beans, peas, and rice.”

“I would like to have you jot down a few principles to be remembered, and then I will give you a few simple recipes, which I am sure will make it possible for you to have soup every day for dinner without using meat:—

“1. In preparing soups from grains and legumes, the material should be cooked in the usual way, with as little water as possible.

“2. After thoroughly cooking, these grains or legumes should be put through the colander to remove the skins.

“3. Do not throw things together in making soup, but follow the recipe in every particular.

“4. Vegetables should be thoroughly cooked for the use of soup.

“I will now give you some simple recipes from materials that we use every day in our cooking.

Plain Bean Soup

“Put through the colander one quart of well-cooked beans. To this pulp add one cup of thin cream, salt to taste, and sufficient boiling water to make of the right consistency, and reheat. This is a good, plain soup, and to it may be added, if desired, a cup of well-cooked rice or barley, and the juice of an onion if its flavor is agreeable. Lentil soup may be made in the same way. Lentils are not so dark, and do not taste so strong, if parboiled before cooking.

Bean and Tomato Soup

“Take one pint or a little less of mashed beans, and one pint of stewed tomatoes; rub together through a colander. Add salt, a cup of thin cream, one-half cup of nicely steamed rice, and sufficient hot water to make a soup of proper consistency. Reheat and serve.

Potato Soup

“For each quart of soup required, cook a pint of sliced potatoes. When tender, rub through a colander. Return to the fire, and add enough rich milk to make one quart in all. Salt to taste. When the soup has come to a boil, add a teaspoonful of flour rubbed to a paste in a little water. Boil a few minutes and serve. A stalk of celery or a slice of onion may be simmered in the soup a few minutes to give it a flavor, and then removed.

Cream Tomato Soup

“Heat two quarts of strained stewed tomatoes to boiling. Add four tablespoonfuls of flour rubbed smooth in a little cold water. Let the tomatoes boil until thickened, and add salt to season. Have ready two cups of hot, rich milk. Add the milk slowly, and let all boil together for a minute before serving.

Cream Corn Soup

“Take one can of green corn or its equivalent, mash thoroughly and put through the colander, and heat. To this add one quart of milk, salt to taste, and thicken a very little with cornstarch or flour.

“The same recipe does nicely for canned peas. Pea soup is quickly made, and is very palatable.

“These,” said Aunt Mary, “are only a few of the many delicious soups that can be made from the grains and vegetables, but we have not time to-day to talk of any more. Next week we will proceed with our dinner menu, and will talk about the preparation of vegetables and legumes.”

Mussoorie, India.