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Classic
Cook Books
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page 39
uses, both of the usual and the more uncommon forms of serving it.
In the important matter of the family table, that true economy which consists of
the best use of material to gain the desired end is greatly furthered by
ingenuity in providing variety without extra expense. Here the skill of the cook
has its actual money value; and no good housekeeper forgets that "money saved is
money earned."
TOMATO SOUPS .--Either with or without meat stock, an excellent soup is easily
made from tomatoes. A savory bisque requires only the quart or more of sliced
tomatoes, stewed until tender with a little water, then pressed through a sieve
and mixed with a pint of rich milk (an added cupful of cream improves it)
slightly thickened by rubbing together two tablespoonfuls of flour with two of
butter and cooking smoothly with the milk. Season to taste; a little cayenne is
desirable, some will like a spoonful of onion juice, or celery salt may be
preferred. Serve very hot, with crackers or croutons. For this and for most
tomato soups, canned tomato may be substituted for the fresh fruit.
A soup stock of beef, mutton, lamb, veal or chicken makes a basis for a somewhat
richer soup, and this is a convenient way of using remnants not otherwise
available. Simmer the tomato slowly in the stock, coming in proportions to suit
according to its richness. A weak stock may be re-enforced by a quart of tomato
to a quart of stock, and a carrot or two added, with half a mild onion, two or
three stalks of celery and a little bag of sweet herbs. When the vegetables are
very tender, press through a fine sieve and thicken very slightly as before with
flour and butter rubbed together.
Another good combination is with rice cooked very thoroughly and put through a
strainer. In this case no
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Classic
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