, 1884-12-11
WOMAN AND HOME.
HOW A HUSBANDS HEART NAY BE
LEO CAPTIVE.
Are Baby shows ImmoraiF-A Lesson in
"Na-hing"-carlyIe's Br~utaIIty-some
Fashion Notes - An Interesting
Chapter on Soups.


OF all soups tho most common and auscop-
tible variations is the one in which the stock
is prepared OF beef. The trouble with tho
average American-prepared meat soup is
that IL Is too greasy and thick. German
soups are often thick, but seldom greasy.
Everything Is liable to be run across in a
Scandinavian sour, from n small sardine 10 a
raisin or a grain Of allspico. But the delic-
ious French soups arc always clear.
During the cold weather the stock for
beef soup can be kept on hand. At any sea
son 1t should always be prepared the
day before using. Tho shin is a good
piece for this purpose. Have tho bones
well cracked and extract the marrow,
which should DO put in the soup. To each
pound OF lean beef allow one quart OF water.
Put the beef, bones and water into a close
kettle and SGT II where IL Will heat gradually.
Let It boil very slowly for six or seven hours.
Look at IL once In a while to see II tho water
is sinking too rapidly. Should this be the
case, replenish Il with boiling water, taking
care, however, not to d too much OF IT,
When It has boiled seven hours, set It away
and lot II stand closely covered till the next
day. Almost an hour before 1t Is wanted for
dinnor take off the cake OF fat which will be
found on the surface of tho stock; ro-
move the meat. which can be used
AOI lAlAt VI " lAAhAuk n lit
salad with cold potatoes and onions. Set the
stock over the fro and throw in n little salt
TO bring up the scum. When this has all
been carefully removed, put IN such veget-
ables as are desired II these are cut fine IL
is Julian" soup II young cabbage, quar-
tered and boiled, and young carrots and tur-
niIs are put In whole and dished up with the
soup, with tho addition Of toasted crusts, It
IA the French family soup, according TO tho
taste. Tho vegetables are better when
cooked by themselves and added with their
juices 10 the soup The seasoning, too, Is a
matter OF taste. Vermicelli or macaroni
which has been boiled tender can be added
II desired.
There is no more absurd notion in regard
to ~soup-mAking than the idea that all sorts OF
scraps can DO thrown into n pot and made
into a good soup. A skillful cook can create
a good soup from chicken or turkey bones,
but for meat soup only fresh and Knocked
meat must be used
Veal soup can DO prepared In a similar
mAnner to beef soup IL Is unnecessary,
however, TO boil the meat the day before it
is wanted. Three hours Is sufficient length
OF time for II 10 be over the fire. The same
proportions OF meat and water are used as
for the beef. Be careful TO skim It close,
and II not clear TO strain 1t through n colan-
der. II macaroni Is used put n little butter
In with It before adding to the soup
To make mutton or lamb broth allow, rs
for the preceding soups, a quart OF water 10
q pound Of meat Boil IL for two hours
slowly. Add half a tsacupful Of cooked rice
at the expiration OF this time to the boiling
soup. Cook ono hour longer, stirring FIRE.
quently to keep the rice from settling to
the bottom. Boat m egg 70 a froth and stir
into a cup OF milk into which has been
rubbed a tablespoonful Of -four. Mix this
a little at n time with some of the
scalding liquor until the egg is cooked 30
that It will not curlle the soup. Take out
the meat and put the egg and milk into the
pot. Season with pepper. salt and such
herbs as desired.
Catfish can DO made into excellent soup.
Tho bloated scavenger OF this name which
docs duty about tho city wharves is not a
tempting specimen. He is an uncloan and
~dissipated glutton. But tho small catfish Of
the streams and lakes is quite another fish.
To six Of the fish averaging half n pound
Apiece take two quarts Of water and ono
quarter Of a pound Of salt pork. Skin, clean
and cut up the dAh- Chop tho pork in small
pieces. Put all into the pot with the water
and a head OF celery or ONE celery ends and
such other sweet herbs as. are convenient
Boil for an hour and strain. Return to tho
kettle and add one pint Of milk, two beaten
eggs and a large piece OF butter. Have
bread toasted and cut in squares to serve on
top Of the soup.
The most common Of vegetable soups is
bean sour. Amy kind will do, although the
bcst are the French beans. Soak a quart Of
them over night in lukewarm water. Put
them over the FIRE next morning with one
gallon OF cold water. Boil for throe or four
hours Add celery. onions, II desired, and
one or two thinly sliced potatoes. Simmer
until the vegetables are done. Caraway or
din seed is a good addition to the seasoning
Of bean soup.
Split-pea soup can be made in the same
way as bean soup, except that it requires less
boiling.
Tomato soup eau be made in the two fol-
lowing ways, and no ono who has not eaten
1t can have any idea how good It is: To one
pint Of canned tomatoes or four large raw
ones add one quart Of boiling watoH
Lot tho vegetables boil till thor
ougely mixed through the water. Then
add one teaspoonful OF soda, when It will
foam. Immediately add ono pint Of milk.
Put In plenty Of butter, salt and pepper TO
taste. IL ia then ready 10 serve. Tomato
SCUM can be made without milk. To six
large tomatoes, or "a pint ami n half of the
AIMED vegetables, allow one gallon Of water
and boil thoroughly. Add a large piece OF
butter. Beat an egg 10 n froth, add a little
milk or cream and put into the soup just be-
fore II is sent TO table.
Onion soup is made by frying finely sliced
onions in butter and turning boiling water
over them To six goodaized onions allow a
gallon Of boiling water. Throw in some pars-
10y, pepper and salt to taste. Serve with Il
slice OF bread fried a light brown in each plate.
Pumpkin or squash soup is almost a ma
tional dish in Franco. Indeed, the first
mentioned vegetable IA scarcely employed
there for any other purpose than for soup
making. To two quarts Of thoroughly cooked
pumpkin or squash allow ono quart OF milk,
plenty OF butter, pepper and salt Serve
with toasted bread.
Sorrel Is a pest to many Il farmer, and al
most takes possession OF his freshly broken
fields However, sorrel make n fine soup
albeit, like the pumpkin, it ia essentially
French. To two quarts OF sorrel add n good
handful Of spinach and n few leaves Of let
tuce. Put them into a nrying-p pan with a
large piece OF butter and cook until thor
oughly done. Then put them into n kettle
with a gallon Of boiling water. Just before
serving add two beaten eggs with a little
cram Have squares OF toasted bread n
the poup and tureen. This soup Is highly
esteemed for invRlidS
The Menu Gard Crane.
MA.