The banner-enterprise., 1883-06-28

manure 0rcnaruS, as IL nelpS Inem III
making blossom buds for the next
years growth.
How to Make Good Soups, !.
A writer in The Continent says :
Why is it that so many people think
it a hard matter to have soup for din
ner, and why is it that those who have
the most available material for this
purpose often use it the least? 1t has
been said that a plateful of soup
makes a warm place in the stomach
for the dinner proper, aud that diges-
tion is much aided thereby. This may
be so or not; but it is only claimed
now that it is good to have soup for
dinner, and that it is easy to have it,
too. For example, you need not go to
your butchers and spend fifty or sixty
cents for a beef bone or knuckle Of
veil. Don't you have roast beef once
a week-say q rib-roaSt, two or three
ribs? When you have had your one,
two or three meals from this take the
bones remaining-crack them if you
can, leave them as they are if you
can't-and put them over the fire with
say two quarts of boiling water. Now
you need not take a big iron
pot for this. 1t is heavy to lift,
and your material does not require
it. Some particular h~ousekeep-
ers will exclaim with horror, when |
say, use a large tin saucepan or skillet.
Cover this, and just let those bones
cook all day, replenishing with hot
water as it boils away. you cannot
have your soup till tomorrow" You
ought not to have it till tomorrow.
The last thing at night pour off the
liquor and throw away the bones. If
you wish, strain the soup, which is
now what is called stock; but it will
not be very bad if you don't, for most
of what is undesirable will either sink
to the bot ,o or form a cake of fat
on top. Now, from these few bones
make the following; A rice PURGE, a
vegetable soup, a tomato soup, a potato
soup-almost anything except a clear
soup. 1t all depends what you put
into it, Have in the house always a
bottle of celery salt, some bay leaves
and whole cloves. Five cents worth
of bay leaves, to be bought at a drug
gist's, will last a dozen years. Into
perhaps a quart or more of soup-stock,
having removed the cake of fat from
the top, put, one hour before dinner,
half an onion sliced and three table
spoonfuls of well-washed rice. Let
this boil gently. A few minutes be-
fore dinner add tablespoonful Of celery
salt, pepper and salt to taste. Chop a
little fresh parsley fine, and put into the
tureen. 1t will not flavor much, but
will look pretty. A little here
means a teaspoonful when
chopped. The rice meantime has
boiled itself into a thickish substance, |
forming what is called a PURGE. The
color of your puree will be whitish
and its taste will be good. Try it. For
u vegetable soup, chop fine n medium
sized carrot, half a turnip, n large
onion add a small bay leaf and one
Glove and boil with as little water as
possible for n hour. If you have
any cooked or uncooked tomatoes add
a few spoonfuls. Let the soup stock
come to a boil, skim and put in the
vegetables. Thicker slightly with two
tablespoonfuls of corn starch OF flour
and your soup is done. Fol a tomato
soup, take the quart of stock and let
half an onion and half a can of toma-
toes boil together for th~ree-quarters of
an hour. Strain, add a t%easpoonful Of
salt and pepper, n cup of milk
and, if the stock is not very rich, a
small bit of butter. Thicker with
about two tablespoonfuls of flour,
rubbed to a smooth paste, with a little
cold water or milk. For potato
soup, or puree rather, boil five
medium-sized potatoes and one
onion together until the
potatoes are ready to fall to pieces.
Drain well, sprinkle with salt. Have
lllt oUOCh HDI, ohllLllutu. Iutu IND
The potatoes through a colander into
The hot stock, and to make it smoother
stir in one or two tablespoonfuls of
lour, blended smoothly in a little cold
water as in the tomato soup. Add
pepper and a te~aspoonful of chopped
l have spoken so far only of
,eef bones. A leg of mutton will
'urnish just as much material in the
way of bones as the beef. Then there
ire the beefsteak and veal outlet bones,
mall ones, to be sure, but just put
hem on the fire in a small skillet, and
hey will he the nucleus of another
CUP, or give enough more for another
Hateful. The quantity given here is
Intended for a family of four. With
larger family Of course there will be
more bones, therefore more soup posi-
lie. Neither is it claimed that one
an make a dinner of these soups.
hey are simply a relish-apreliminary
o the dinner, and it is hoped have
zen presented in such a way as to !
eem easy to make.