Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1879-08-20

BY FLORENCE II. BIRNEY.

We NhAA osb my oOupof aud AAuot
that they may not be rejected on account
eaten in France and Germany by all
classes, and there is no reason why they
should not become general in this country.
A relative, who resided one year in Ber-
lin, told me that seventeen different soups
were served to her on successive days.
not one of which had meat for the founda-
ton; and she liked every one except that
made with beer and pearl barley. In this
country, where the inferior portions OF
meat are so cheap, there is no excuse for
anybody going without good soup. The
dealers sell every day to soap boilers, at a
half cent pound, bones enough to make
soup sufficient for half the INDECENT popu-
lation of any city. Nor need any who
feel it a necessity to economize despise
these bones. At any rate, try the follow
ing receipt first:
Buy cents worth of bones, crack them
well, cover well with water, and simmer
for two or three hours. Strain the liquor.
and add five cents worth of vegetables,
carrots, turnips, parsley and onoins. Let
all boil slowly for another hour, and then
strain or not as you may choose. over a
sliced loaf of stale bread costing four
cents. This will make soup enough for
three or four persons, and with the addi-
| lion of ten cents worth of tomatoes, will
be found good enough for any table.
am only afraid if it is tried it will become
so popular that there will at once be a
corner in bones. But we will hope not
| The principal rule to be observed in
making Iany kind of soup is to keep it
from boiling hard. Let it boil up at first
| to make the scum rise; then set the pot
where the soup will merely simmer, as in
| this way the liquor is not reduced, neces-
stating the addition of more water. 1t is
best TO keep one vessel expressly for soup.
| A cheap earthenware pot with a good
cover is as good as anything, and will last
II long time. Never put salt in yonr soup
until it is thoroughly skinned, rs salt
prevents the scum from rising
Bread soup makes good, nourishing
breakfasts land will be found very palatable
Take about as much as would make a
small loaf of bread, from your stale bread
bag, and cover it well with cold water.
When it has soaked for ten or fifteen
minutes, put it on to boil, adding a piece
of butter or nice grease of any kind the
size of an egg; salt to taste. pepper in
moderation, and add small onion. Let
this boil full hour, thinning it with
boiling water if it should be two thick.
Be careful that it does not burn.
In this connection l may as well say
that if yon will place couple of small
sticks in the bottom of "a tin pan contain
ing IL little water, and place upon them
the vessel in which you cook any prepare.
lions with milk, OF any of the mushes, you
will not be obliged to watch them Sc
closely, for there will be no danger OF
their burning so long as water is kept in
the pan.
For very superior onion soup slice
three or four onions in Il saucepan, with a
couple of tablespoonful of drippings, and
the same of flour. Let them brown nicely;
then add quart of boiling milk, or hal
: milk and half water, and any cold cooked
vegetables at hand. Season with pepper
and salt, let it boil a few minutes and
serve. This needs to be tried in order to
be appreciated.
Sorrel soup is great favorite with The
French, and is considered very healthy,
ESPECIALLY in spring. Scald scant quar-
ter of Il peck of green sorrel, and chop i
fine. Put it into your soup pot with two
quarts of water, Il large piece of nice drip
pings, pepper and salt. AS soon as il
hegins TO boil. beat mn a connie of eops
miY them with , onn Of milk add tn The
SOM and serve immediately
For gouash or nnmnkin SOM take half
!, small sonash or nnmnkin rbon it fine
and stew # gently with three onions or y
Itablespoonfnl of salt butter or fat Add
wo tpasnoonfnls of salt, the same of snoa,
and half n nint of milk or water Wber
we'll stewed. add two snoonfnls of moisl.
lene1 flonr and three minis of milk ar water
~ h,lf and half Rail ten minutes and
sorv. with toasted broad.
| | have never seen bean soup on a New
England table, and do not think it is otter
made in New England, vet it is both chea,
land nourisbIng. and the best tbino in the
r world to serve at the dinner of a iaborine
man who has hearty appetite. Baket
beans make their appearance on the table
once or twice week, and are thoroughly
enioyed and am sure that no honseke epel
who once tries bean SOUP will fail t,
apprerciate its excellence for the family
Soak one quart of dried beans in luke
warm water over NIGHT. The next morn.
mo mt them into four ouarts of cold
water. and let them boil SLOWLY for three
hours. Just before serving stir in a large
spoonful of butter. beef drippines. or pork
fat OF course il will be much richer and
have a finer favor if a small piece of salt
nork is boiled with H.
Dried pea soup is made in the same
manner, with the addition of a few toma-
toes, or a pint of milk put in. at the last.
Never throw away homes left from onv
kind of fresh meat. In winter thev will
keen oood sever,l DAYS In snmmer
crack tbem as Won have them. cover them
with water and let them simmer far sever.
Al hours, With the addition Of few
VEGETABLES Won will be surprised how GOOD
= sonn his will mako
For norato SOM ho;, a nonnd of colt
|nork in three Quarts Of water nnt;l il is
lInnp. thon fake if ont. slice nm a do1en
hroe potntoes and two or three onions
nut them in the water and let them boiI
phout an honr stirring often
part OF the shahk) WASH IL ana put IL IN
| three UllartS OF wafer. let IL Doll mill ALL