Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-01-04
sOUps.

There is no dish moro appotiziug than a
well seasoned soup yet it is rarely seen on
farmers table, and we well remember when
we first lived in the country and entertained
well-to-do farmer at dinner giving him n
vegetable soup as a first course, that he passed
his plate a second time, saying, " Ma'am III
take another plate Of that ere hash it's very
relishin' - There is many a bone thrown
away in 4 farmers kitchen, which would maxi
just as "relishin hash" and we propose to
give a few simple receipts which any woman
can prepare
BEEF Soup.-Takc a shin of beef weighing
about six pounds, chop the bone in two or
three pieces and lay il kettle; add two
carrots, two turnips, two large onions, and il
possible a head of celery, all chopped fine
Sprinkle in dozen pepper corns, the same Of
allspice, four cloves and salt to taste Cover
the whole with cold water, set over brisk
fire until il bols well, skim off the scum which
will rise, then stew gently at the back Of the
stove for four hours Remove the meat tc
serve with potatoes for dinner If thick
soup is desired, mix tablespoonful of po.
tato or corn starch in cold water, and stir into
the soup let it boil up and serve. If pre-.
lerred, some Of the meat can be cut up in th,
| soup.
HEssIAN Soup.-Procurc three OK tails
stew them till tender in six quarts Of water.
letting it boil away full half this eau stand
until cold, over night if possible, so that all
the fat can be removed. Add to it one pint
Of split peas, three potatoes, three onions, ioul
carrots and turuips, all cut fine. Season
with salt pepper allspice sage or sweet mar.
joram if their flavor is desired Simmer
without the meat until all the vegetables arc
soft enough to rub through a sieve. Cut up
pieces Of the meat, and warm all over, serve
when it boils. This soup is very roshing
and goes far towards dinner.
TOMATO Sour-1ake all the meat bone.
the pantry affords aud stew them two hours
skimming well as they boil then cut into tn,
liquor twelve large tomatoes boil one hour
Rub the whole through sieve, and season
with salt, pepper and allspice add Just be-
fore serving, a heaping tablespoonful Of but.
ter. Two ounces of Italian paste in small
rings stars, etc, boiled in the soup twenty
minutes before serving, ornament it prettily
Those who like onions, can add two good sizec
ones chopped fine.
Ok CuEEE Sour--Break the bones of ia,
cheek, and wash clean. Put two tablespoon
Of butter in a large stow-pan, aud lay Tia,
cheek in it, with the fleshy side downwards
add half a pound of lean ham, sliced thin
two carrots three onions, three heads celery
and one large parsnip, all sliced small Sc
over a slow fire aud cover with cold water
and simmer gently for four hours. Strain Of
the soup, rubbing the vegetables through
sieve. Scald two ounces of yermicelli, ant
boil ten minutes in the soup; or thickon will
a tablespoonful Of coru-starch Servo tn
soup, aud remove the check as whole as pos
sble; garuish with bits Of carrot saved from
the soup, and some toasted bread cut int
squares with soup poured over it for gravy
Ok checks aud tails can be purchased at
cheap rate at any butchers, and they furnis
a very palatable and nourishing dinner. Ii
Europe they are considered as delicacies, am
c we are sure if our readers will try them, the
!, will also so consider them Correspondent
Country Gentleman.