Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1878-11-21
NATHAN.
4arm ann Aoustboln.
Soups, al Such.

Soups, al Such.
Nothing goes TO 1.-THE right spot
much quicker, or gives swifter satisiac-
ton Wien it gets there, than a good
dish of hot soup when one is sharp
hungry in the frosty time of the year /!
Constructed on the right model. by a
cook with a genius for it, such a con-
coction will hit the bulls eye as surely as
does Yankee rifleman in an Internal
ional match with the Britishers.
But there are soups and soups-and
we quite like to spell the latter shops.
The old burlesque of the homeopathic;
chicken soup-a tub of water on which
the shadow OF chicken had fallen for
three hours-seems only mild eXag
geraticn when one sits down TO has
" plate al some of the wayside
inns. 1t would certainly have strength
cned some We have seen, to have COAX
ed chicken 10 wade through it.
Now, economical SOUPS are better
iAab anu AiEN aiAiphhA VI soup
consumed is one good test OF a peo-
pies civilization. The savagcs make
a mess: the French begin every dinner
with soup. But we have been panied
TO observe that economical soups gen
orally have nothing TO recommend them
except their cheapness: and & man Of
good appetite and sound digestion, real
izing that his stomach doesn't hold but
three pints-more or less .-begrudges
the room taken up by a thin soup. 1t
is an imposition on the gastric juices 10
make them hunt round after nutrimcnt
with search warrant.
\ soup made on purpose. whatever
Its ingredients. strikes us a. the only
worthy creation of that name If an
oyster soup. few biyalves, tender and
sweet, don't hurt it. One likes to be
sure Of his basis, in matters of belief
on soup as well is on theology. The
flavor is well enough. as far as it goes;
but substance is desirable element in
soups. after the frost has begun to rattle
down the walnuts, and bracing breeze
comes moving in from the cool nor'west
bringing back the Jingle to ones cheeks
and putting an edge on his appetite.
So with vegetable soup-best and
most satisfying of ALL, if rightly made.
The usual mission OF soup is TO furnish
a floating foundation for dinner but
this sort is substantial enough for
whole meal, if supplemented with
hearty desert. We haven't the least
idea how the soup is made, that puts a
heard so quickly nnder the ribs of ALI
gone-ness takes the chill from the
body aud crossness out of the spirit.
We won't attempt to penetrate the
mystery far enough to learn even which
end TO begin at; but the sum of our i'm
pressions is, that correct vegetable
soup has some vegetables and meat in it
hot simply few chunks of potatoes
and turnips, with a dash of canned TO-
matoes. boiled in water with a few
bones left from the roast. We never
did think much of bone-juice, anyway.
1t is too thin. There is too much of a
muchness about it. The flavor depends
altogether on the assiduity with which
the bones were scraped.
But take good generous piece of
beef, with plenty of meat on the bones
and some marrow in them; select
enough fresh vegetables for the family's
meal, and cut them into uniform small
pieces, so that they will cook evenly !;
and boil them together. AS to varieties,
we should think these would answer:
potatoes, carrots, onions, tomatoes, tur-
nips, celery, rice Gf you like i) and
some more onions. Do not drown the
vegetables in too much water-iust
float them. Serve with the soup, sweet
homemade bread, about three DAYS
old, cut in thin slices,-or fresh crack
ers for those who don't lean heavily on
''the staff" Pass your plate two or three
times, aud say ''NO-Ithank-you" to
everything else that is offered you, I'M
less it be pumpkin pie and cheese for
second course.-Golden Rule.