The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1866-08-28
THE DArLA EVENING TELEGRAPH PHIL ADErPmA IT

OF the boiling soup TO 1t, then strain the mixture
into the soup, let II simmer once; and this, with
the addition of toasted bread cut thin, and after
toasting, slightly buttered, then allowed TO COOL
and cut into diCc-shaped pieces, VIII make an
excellent soup without the expense of meat in
making it.n
Keziah could no more have remembered all
this than she could Hebrew, IT was Line upon
line, precept upon precept," with ner IN every
thing. But there was this satisfaction, when
she understood the reason for doing thing she
always practised 1t, while older and better pald
''plaln cooks" would not. Plain cooks, indeed,
were they pretty or plain, their dolngs were
don't Won see the comfort of making soup
in this way, Keziah 7" asked.
~, Not 'xactly, ma'am.n
sure to be cooked sufficiently. Peas are small
balls of flour,-like potatoes are,-f you COW
cred them with water, they could not burst
into -four but would be drowned In the water,
and sink to the bottom of the saucepan, and If
YOU boiled them tor twenty hours they would
be no softer. Then, again, peas will only cook
well in soft water-the dripping makes this soft;
if you were TO put soda in the water it would
''Then, why didn't you put in the mutton
bone, ma'am They always boils bones in the
pea-soup, where lived"
because l could not afford the bones; they
will go to make stock, you know, and the drip
ping answers better, and Is less OILY than the
marrow and fat on the bones; besides, the drip.
ping prevents the peas from burning.
"You saw me put in the flour and water; If
had not done this, the fat would have separated
from the peas and fioated on the top; whereas,
by adding the flour and water and putting 1t
into the soup, it mixes altogether, and makes
the soup digestible."
tits a comfort to know all this, ma'am, be-
cause peas is a good dinner with bit OF bacon
and potato, leastways, l used to like it, though
our peas were always hard 'cos mother used to
throw in the peas an fll up the saucepan with
vupt nd lat 'nr hnf1 aifrhf mir
sometimes she put 'em on over night, but they
was always hard" was Keziah's remark.
''You will recollect, peas and potatoes must
never be covered with water; that is why have
the last steamed"
That's how they never gifts wrong; where l
lived before the master complained every day
about the potatoes; they were very hard, or else
all of squash; and then my missis sent word
they was to be partly boiled, and then the water
strained off, and then a cloth to be put over
them; an she sent down clean cloth for cook
to do it, an SO she did the first day, but then
cook took the cloth for something else, and did
not wash 1t afterwards, anG master said the
potatoes did not taste well after that, and
didn't see how they could, the cloth was so
dirty. Pm sure | couldn't eat 'em after the
cloth had been over 'em."
1.-THE steamer is the best thing in which to
cook old potatoes. You will never forget that
the potatoes must first be washed then be
peeled, and afterwards be washed In two waters,
and be lightly sprinEled with salt, otherwise
tney VIII oe plIIeI anu Ddu GoIOI ouC uCISCoiIeCI
that young potatoes cannot be steamed; they
must be put into boiling water with little salt,
boiled very fast, then the water be strained off,
the saucepan be turned upside down, then re-
versed and the cover taken OF; and finally, put
the saucepan on the fire Tor two minutes. The
potatoes if freshly dug, will soon break up
mealy; but if they have been a long time out of
the ground, then they Will be waXy and some
times bitter, and frequently servants get blamed
for what is really not their fault. Potatoes
must not lie in water more than two minutes
before cooking"