Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1871-01-04

S0UPs.-There is no dish more appetizing
than well seasoned soup yet is is rarely
seen on a farmers table, and we well re-
mem Der when we first lived in the country
and entertained well-to-do farmer at dinner
giving him vegetable soup as first course,
that he passed his plate a second time, say
ing, !. Ma am, I'll take another plate of that
ere hash it's very relishin' - There is
many a bone thrown away in a farmer :
kitchen, which would make just as " rel
shin hash, " and we propose to give few
simple receipts which any woman can pre-
pare
Beef Soup.-Take a shin of beef weighing
about six pounds, chop the bone in two or
three pieces, and lay in a kettle; add two
carrots, two turnips, two large onions. and
if possible head Of celery, all chopped fine.
Sprinkle in a dozen pepper corns, the same
ot allspice, four cloves, and salt to taste.
Cover the whole with cold water, set over a
brisk fire until it boils well, skim off the
scum which will rise, then stew gently at
the back Of the stove for four hours. Re
move the meat to serve with potatoes for
dinner. If thick soup il desired, mix
tablespoonful of potato or corn starch in cold
water, and stir into the soup let it boil up
aud serve. If preferred, some Of the meat
can be cut up in the soup.
HesSian Soup.-Procure three OK tails.
stew them till tender in six quarts OF water,
letting it boil away full half; this stand
until cold, over night if possible. 20 that all
the fat can be removed. Add 10 it one pint
u split peas, three potatoes, three onions,
Jour carrots and turnips, all cut fine Season
with salt, pepper allspice, sage or sweet
marjoram If their flavor is desired Simmer
without the meat until all the vegetables are
soft enough to rub through a sieve. Cut up
pieces of the meat and warm all over. Serve
when it bois This soup is very relishiug,
and goes far towards dinner.
Tomato Soup Take all tic meat bones
the pantry affords, and stew them two hours,
skimming well as they boil then cut into
the liquor twelve large tomatoes boil one
hour. Rub the whole through a sieve and
season with salt, pepper and allspicc add,
lust before serving, a heaping tablespoonful
IF butter. Two ounces of Italian paste in
small rings, stars, etc, boiled IN the soup
twenty minutes before serving, ornament 1t
urettily. Those who like onions, can add
.wo good sized ones chopped fine.
Or Cheek Soup Break the bones Of the
check. snd wash clean. Put two tablespoons
u butter in large stewpan, and lay the
cheek in, with the leshy side downwards
add half pound Of lean ham, sliced thin,
-wo carrots, three onions. three heads celery.
and one large parsnip, all sliced small sct
over a slow fire, and cover with cold water,
and simmer gently for four hours Strain
Jff the soup, rubbing the vegetables through
a sieve. Scald two ounces Of yermicelli and
boil ten minutes in the soup; or thickcn with
a tablespoonful Of corn starch Serve the
soup, and remove the cheek whole pos
sible garnish with bits Of carrot saved from
the soup, and some toasted bread cut into
squares, with soup poured over it for gravy.
TX checks and tails can be purchased NJ
cheap rate at any butcher :, and they furnish
4 very palatabe and nourishing dinner In
Europe they are considered ar delicacies, and
We are sure four readers Will try them, they
will also 50 consider them Cor C9utrV
Gentleman