Fruit Soups

In various foreign countries, especially in Sweden, Norway, and Germany, fruit soups are often served in summer. When combined with tapioca, cream, or milk they afford a certain amount of nourishment. Cherries, currants, grapes, strawberries, and blueberries are used for the soups in many different combinations.

Strawberry Soup

Cook half a cup of tapioca in three cups of water till it is transparent. Add half a cup of sugar, two cups of strawberry juice, and two tablespoonfuls of lemon juice. Let it come to a boil, take from the fire, and serve cold.

Grape Soup

Made as above, leaving out the lemon juice.

Apple Or Apricot Soup

Cook for one hour half a cup of dried apricots which have been well soaked, two tablespoonfuls each of raisins and raw rice, in three pints of water. When done, rub through a sieve and add salt and sugar to taste. Dried apples, peaches, or prunes can be used, adding more or less sugar as required.

Swedish Salt Fish

Soak the fish to get out some of the salt, but do not boil it. Butter a baking-dish, put in a layer of raw potatoes cut thin, then a layer of the fish shredded fine, bits of butter, a dash of pepper, but no salt. Repeat till the dish is full, then pour over it two eggs well beaten and milk enough to cover. Bake one hour.

Bacalao A La Peruana

Cook in the chafing-dish or frying-pan one cup of fresh or canned tomatoes, three cups of salted codfish which has been soaked in water till quite soft, half a cup of stale bread crumbs, two small green apples or pears grated, one quarter of a cup of finely chopped onions, a few chopped olives, Spanish peppers to taste, a pinch of dry mustard or curry powder, and, stirred in at the last moment, two hard boiled eggs sliced.

Swedish Meat-Balls

Grind together one pound of fresh beef, half a pound of fresh pork, and one onion. Roll three common crackers and mix with the meat; add to this two well-beaten eggs, a dash of pepper, salt, and milk enough to roll into small balls. Fry in butter and serve with tomato or a rich brown sauce. (Potatoes mashed can take the place of the crackers if preferred.)

Tomato Sauce (For Above)

Cook half a can-ful of tomato with half a small onion for fifteen minutes; strain and thicken with browned flour; season with little salt and paprika and teaspoonful of sugar.

Brown Sauce

Fry, but do not burn, two tablespoonfuls of chopped onion in two table-spoonfuls of butter; add two heaping table-spoonfuls of flour, stir well, then add slowly two cups of stock, stir rapidly to keep smooth, simmer a few minutes, strain and flavor to taste.

Russian Pilaf

Cook one cup of rice till grains are softened, but not done too much. Shake one cup of this rice in a frying-pan with one quarter of a cup of butter, add half a cup of tomato and half a cup of cubes of cold chicken (or any cold meat), half a cup of stock; salt and pepper to taste; cook till of the right consistency. This can be made in the chafing-dish.

An Egg Salad For Luncheon A Stuffed Beet Salad For Dinner

An Egg Salad For Luncheon A Stuffed-Beet Salad For Dinner.

The best way to cook rice for the pilaf so that every grain will be perfect. Wash one cup of rice in three waters. Have ready, boiling rapidly, two quarts of water, one teaspoonful of salt and one of butter, drop the rice into this slowly; do not stir with a spoon, but with a fork; keep the grains from sticking to the kettle. At the end of twenty minutes test the rice by taking out a few grains. It should be tender and done enough. Turn into a colander, set back on the stove or in the oven to dry, shaking the colander once in a while. Every grain should be like popcorn, but if boiled too long it will be mushy. (The rice water is good as a basis for soups or sauces.)