The Monitor. [volume] (Woodstown, N.J.) 1884-1892, 1889-04-26

SD wines and other costly
condiments in greater
or less abundance. On the contrary, soihe-
hodv has said that q French cook will maRea
sayory soup from u bunch Of herbs anu the
water in which an egg has been boiled; ana
between these two extremes there are very
many gradations. In reality, exeepuhs II
aldermanie turtle, there are few dishes WHICH
are at the same time moro nutritious anu
economical, or easier to cook. You may
make soup from almost anything, and 1t VIII
cook itself. so to speak, while you are busy
about other things. Uncooked meat makes
the best basis for soups, but the bones ana
fragments of a eeld joint answer exceedingly
well for the Same purpose. The WAFER Ill
which meat, be it veal, beef or mutton, or
fish or poultry has been boiled IS Always
available for soup and, excepting IN warm
weather, even then if put upon ice, may De
kept until the next day.
For all white soups veal or mutton IS TO DO
preferred; for dark soups beef is best, Whlle
bean and pea soup may be made from inc
water in which a ham has been boiled, ana
the same stock makes also n savory OASIS lor
the summer vegetable soup, which Is an Ola
podidra of corn, peas, beans, tomatoes, okra
and potatoes. The custom of keeping a stock
Dot swe admirably where tho mistress OF
the house attends to it, otherWisefhe contents
are apt to sour, or scerch, and sometimes III
the hands OF careless hirelings, even to be-
come putrid. When proper care is taken to
keep it clean and sweet, the only possible OBJ
lection to it is that the various soups made
from it are apt to taste alike, and this can pc
readily obviated by taking pains with the
seasoning of the particular soup in view.
Purees of peas, beans, celery, ETC., are
made by boiling the vegetables with a knuckle
of veal until they are soft enough to be
mashed through a colander. Then make Hour
dumplings, if you like, and boil in The soup
until DONE when add a gill Of rich milk ana q
little butter for every quart Of soup. Let all
boil up once, and serve, taking care not TO
leave any meat in the soup. a ham bone or
n pound Of bacon may be substituted for the
veal. if preferred; and the bacon may be
sliced and fried as a breakfast dish the next
morning. Small squares OF dry toast, float
ing on the soup, not stirred into it, are pre-
ferred to dumplings by epicures. To make
the toast, cut the slices of bread half an inch
thick. and in squares not over an inch each
way, and toast brown and perfectly dry.
Rice -four makes the best thiekening for
SOUPS. and next to this comes corn starch,
but wheaton -four may be used in the absence
of either. Rice or barley improves most
white soups, if added IS are other vegetables.
Thu famous southern gumbo soup is mads
from the green leaves of the okra, the basis
being a chicken. Green corn soup, made also
from chicken broth, is another excellent dish,
while for infants no food is more nutritious
than chicken broth, seasoned only with herbs
and pepper and salt, or mutton broth made
the same way. The chicken, after being
boiled for the soup, may be dressed with
white sauce and hard-boiled eggs for the
family dinner.
The Pennsylvania noodle soupi is made from
the water in which beef has been boiled. The
noodles are sold by the package by all gro
GERS. or you may make them at home, using
water and a well-beaten egg to moisten the
dough, rolling it thin and cutting it into mar
row strips, and drying it either in the oven,
which should be warm, not hot, for the pur-
pose. or in the hot sun, in the old Dutch way.
Herbs for soup should be tied together, so
as to be easily taken out. Vegetables should
be boiled long enough to be thoroughly done,
and all meat and bones should be taken out
before serving, while clear soups should be
strained.
For tomato soup stew the tomatoes with a
little of the soup stock, i. e., the water in
which the meat is cooked, then mash them
II sa.u InF,rn oAJfDo, tbau, IN +ba
soup.
All vegetables are available for soup. The
recipe once given to an inexperienced friend
hv a notable housekeeper, said, Put in some
of all kinds you can getr' Vegetable soup
made from corn, Lima beans and tomatoes is
almost as nice made from the canned as from
fresh vegetables. For chicken soup with rice
and milk, nohorbs but parsley should be used.
For fowl soup from the carcass OF q demol-
ished fowl, use the usual bunch Of pot herbs,
along with an onion. The shin Of beef OF
knuekle OF veal is the legitimate soup bone
but any other bono may be used. Crack the
bones thoroughly before boiling, for the sake
of the marrow, and DO not put in salt until
the meat has been well boiled it has a ten.
dency to harden the flores and prevent the
fow Of the juices of the meat, and to extract
these juices thoroughly your soup bone must
always be put on in cold water. You cannot
well boil it too long, short Of the time wher
the meat boils into shreds. Ifkept where they
viii not sour, and heated slowly SO as not tC
scorch, most soups are better the second day
than the first.
Many good soaps may be made without
meat, such as parees olecIery, green peas and
the like. Bolt the vegetables until they cal
be rubbed through a sieve. Then add miiL
and bntter to taste, aud boil for ten minute:
before serving. Tho tender green huIIs o
young peas, II well boiled antl ruhbed througl
ncolander, make Utmost rs p!cs "a soup as
the pngs ,hams Ives, quite rs good, if Il few
pests are allo1 70 tlpem..Mrs. Mp. Handy
IA Gooa Housekeeping.
a PATCH Of rye and timothy seeded to
eofher always comes rat" The rye vii
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