The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1884-11-28

In while to see II the water is sinking
too rapidly. Should this be the case, re.
plenish it with boiling water, taking
care, however, not to add too much OF
it. When it has boiled seven hours. set
it away and let it stand closely covered
till the next day. Almost an hour before
it is wanted for dinner take off the
cake of fat which will be found on
the surface of the stock; remove the
meat, which can be used for mince meat
or in making a nice salad with cold DO
tatocs and onions. Set the stock over
the fire and throw in little salt to bring
up the scum. When this has all been
carefully removed, put in such vegeta-
blcs as are desired. If these are cut fine.
1t is Julian" soup. If young cabbage,
quartcred and boiled, and young carrots
and turnips are put in whole and dished
up with the soup with the addition of
toasted crusts. it is the French family
soup, according to the taste. The vege-
tables are better when cooked bv them
selves and added with their Juices to
the soup. The seasoning, too, is mat
ter of taste. Nermicelli or macaroni
which has been boiled tender can be
added if desired
|
gard to soup-making than the idea that
all sorts of scraps can be thrown into
pot and made into good soup. A skill
full cook can create good soup from
chicken or turkey bones, but for meat
soup only fresh and uncooked meat must
| be used
Veal soup can be prepared in similar
manner to beef soup. 1t is unnecessary.
however, to boil the meat the day before
it is wanted. Three hours is sufficient
length of time for 1t to be over the fire.
The same proportions of meat and water
are used as for the beef Be careful to
skim it close, and if not clear to strain it
through colander. If macaron is used
put little butter in with it before adj
ding to the soup.
To make mutton or lamb broth allow,
as for the preceding soups, quart of
water to pound of meat. Boil it for
two hours slowly. Add half a teacupful
of cooked rice at the expiration OF this
time to the boiling soup Cook one
hour longer, stirring frequently to keep
the rice from settling to the bottom.
Beat an egg to a froth and stir into a cup
OF milk into which has been rubbed
tablespoonful of -four. Mix this little
at time with some of the scalding
liquor until the egg is cooked so that it
will not curdle the soup. Take out the
meat and put the egg and milk into the
pot. Season with pepper, salt and such
herbs as desired.
The most common of vegetable soups
is bean soup. Any kind will do, al
though the best are the French beans.
Soak quart OF them over night in luke
warm water. Put them over the fire
next morning with one gallon of cold
water. Boil for three or four hours
Add celery, onions if desired, and one
or two sliced potatoes. Simmer until
the vegetables are done. Caraway or
dill seed is good addition to the sea-
sonng Of bean soup.
Spllt-pea soup can be made in the
same way as bean soup, except tina, it
requires less boiling.
Tomato soup can be made in the two
following ways, and no one who has not
eaten 1t can have any any idea how GOOD
1t is: To one pint of canned tomatoes
or four large raw ones add one quart of
boiling water. Let the vegetables boil
till thoroughly mixed through the water.
Then add one teaspoonful of soda, when
1t Will foam. Immediately add one pint
OF milk. Put in plenty of butter, salt
and pepper to taste. 1t is then ready to
serve. Tomato soup can be made with
out milk. TO six large tomatoes, or
pint and half Of the canned vegetable,
allow one gallon of water and boil thor
oughly. Add a large piece of butter.
Beat an egg to froth, add little milk
or cream and put into the soup lust be
fore it is sent to table.
One soup is made by frying finely
sliced onions in butter and turning boil
ing water over them. To six good sized
onions ALLOW a gallon of boiling water.
Throw IN some parsley, pepper and salt
to taste. Serve with slice of bread
fried light brown in each plate.
Pumpki@ or squash soup is almost
national dish in France. Indeed, the
aforementioned vegetable is scarcely en-
poved there for any other purpose than
for soup-making. TO two quarts of thor
oughly cooked pumpkin or squash al
low one quart of milk, plenty of butter,
pepper and salt. Serve with toasted
bread.
Sorrel is pest to many farmer, and
almost takes possession of mis- freshly
broken fields. However, sorrel makes
fine soup, albeit, like the pumpkin, it
is essentially French To two quarts of
sorrel add good handful of spinach and
few leaves of lettuce. Put them into a
frying pan with large piece of butter
and cook until thoroughly done. Then
put them into kettle with gallon of
boiling water. Just before serving add
two beaten eggs with little cream.
Have squares of toasted bread in the
soup tureen. This soup is highly es-
teemed for invalids. -Nep York World.
Indian Jugglers.
A iueTler now mRde lis salaam and