Connecticut western news., 1878-11-27
HOUSEHOLD HINTS AND HELPS.
HOW TO MAKE SOUPS,

the foaming ceases add two soft crackers rolled very fine add quart of milk, one tablespoonful of butter and boil fifteen minutes. Salt and pepper to taste. If too thick add little boiling water or milk. ~..t-r .rt..-
 Pld5n Beef Soup. gallon of cold water, one pound of beef and two table spoonfuls of rice. Let this boil, then add an onion, or two or three leeks !; boil an hour. Peel and slice eight potatoes; wash them in warm water add them to the soup with seasoning of salt and pepper stir it frequently boil another hour, and then serve.
 Pea Soup Wathout Meat.-Boil a pint of split peas in two quarts of water for four or five hours, or until quite tender, then add two turnips, two carrots, stick of celery and some potatoes all cut in pieces. When tender pulp it through sieve. Out large onion in slices and fry it in butter and flour, to thicken the soup. Season to taste. If desired, a ham bone or piece of beef can be stewed with the peas, to be taken out when the soup is pulped through the sieve. Serve with the soup pieces of bread fried crisp in butter.
 Vegetable Soup.-Peel and slice six large onions, six potatoes, six carrots and four turnips; fry. them in half pound of butter, and pour on them four quarts of boiling water. Toast crust of bread as brown and hard as possible, but do not burn it, and put it in, with some celery, sweet herbs, white pepper and salt stew it all gently for four hours and then strain it through coarse cloth Have ready thinly sliced carrot, celery, and little turnip; add them to your liking, and stew them tender in the soup. If approved of, Q spoonful of tomato catsup may be added.
 Stock -HoeO to Make H-Four pounds of beef, or shin of beef, one gallon of cold water and two teaspoon fuls of salt put it on the back of the stove and slowly come to boil, and keep boiling until the water is boiled away one-half strain and set to cool; when cold, take the grease off the top and it is ready for use. To make soup For family of six, take one-quarter of the stock, to which add one quart of boiling water and any vegetables you may de- sire, salt and pepper and boil three hours; eat while hot. This stock will keep one week in cold weather.
 Economical VeoJ JSoup.-Boil piece of veal, suitable for fricasse, pie, or hash. When tender, take the meat up and slip out all the bones put these back into the kettle and boil for two hours. Then strain the liquor, and stand away until the next day. When wanted, take off the fat, put the soup into clean pot, add pepper, salt, an onion, half teacupful of rice, table spoonful of flour mixed in cold water. and slices of potatoes. Boil thirty min- utes and serve hot. ..
 Chicken Soup.-BoiI pair of chick chs with great care, skimming constant ly, and keeping them covered with water. When tender, take out the chickens and remove every bone from the meat put 8 large lump of butter into frying-pan, and dredge the chicken meat well with flour, lay in the hot pan fry nice brown, and keep it hot and dry. Take pint of the chicken water, and stir in two large spoonfuls of curry powder, two of butter, and one of flour, one tea spoonful of salt and little cayenne stir until smooth, then mix it with the broth in the pot; when we'll mixed, simmer five minutes, then add the Drowned chicken. Serve with rice.
 , Soup .fo1' G,a Z1aUolid-Cut in small pieces one pound of beef or mutton, or a part of both boil it gently in two quarts of water take off the scum, and when reduced to pint, strain it. Season with a, little salt, and take teacupful at a time. --,.
 Oyster Soatp.-To one hundred oys- ters take one quart of milk, half a pint of water, four spoonfuls of flour, half a cup of butter, and one teaspoonful of salt, with very little of cayenne pepper. Boil and skim the liquor off the oysters. Steam the flour and butter over the tea kettle until soft enough to beat to a afroth then stir it in the liquor while boiling after which add the other ingredients, and throw in the oysters, allowing them merely to scald. ..r .-
 Green Pea Soup.-Take twoquarts oi green peas, one small onion and @ sprie of parsley cut fine add two quarts ot hot water, and boil slowly for half an hour, then add a pint of small new pota. toes which have been peeled and laid ir cold water an hour put in teaspoon. ful of sugar and little salt boil till the potatoes are done; now add tea. cupful of cream or pint of milk, boil 6 minute or two, and serve with small slices of toasted bread or gems cut in halves.
 Cvana Soup. - Twenty-Five clans, opened raw and chopped fine and three quarts of water boil them one-half hour, then add a pint of milk, one onion chopped fine, thicken with butter and flour beat three eggs in the tureen and pour your broth over them boiling hot.
 Potato Soup.-One quart of milk, six potatoes boiled and peeled, one-quarte1 pound of butter, season with pepper and salt; mash the potatoes very fine, and, while mashing, add the butter and salt and pepper, pour in gradually the milk, boiling stir 1t well and strain through @ sieve beat up an egg and put in the tureen after the soup is strained, heat