Why should the cubes of stale bread be baked slowly (see Toast)?
LESSON L
CREAM SOUPS (B)
FOOD VALUE OF CREAM SOUPS.—Since thin or clear soups contain much liquid, their food value is not as high as most solid foods. Cream Soups, however, are as concentrated as a potato; they are the most nourishing of all soups. The use of milk instead of water or stock and of flour and fat, to say nothing of vegetable pulp, increases their food value. Cream Soups are more suitable to serve at a meal of few courses such as luncheon or supper rather than at dinner where there is a greater variety of foods.
Thick soups may serve as a valuable part of a meal; a hot liquid taken into an empty stomach is easily assimilated, acts as an appetizer, and thus prepares for the digestion of the remainder of the meal.
CORN SOUP
1 can of corn 1 pint water l 1/2 tablespoonfuls butter or substitute 1 slice onion 2 tablespoonfuls flour 1 teaspoonful salt 1/8 teaspoonful white pepper 1 pint milk
Add the water to the canned corn and simmer 20 minutes. Melt the fat, add the onion, and cook until light brown. To this add the dry ingredients and proceed as in making White Sauce. Add the cooked corn and strain.
Reheat before serving, if necessary.
NOTE.—The method of adding onion flavor to this soup (i.e. browning onion in fat) is often used in the preparation of other foods, especially meats and sauces.