The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1890-07-16

~VTh" wiEes and other costly
condiments In greater
or less abundance. On the contrary, some
body has said that French cook will mako a
savory soup from bunch OF herbs ana tne
water in which an egg has been boiled; ana
between these two extremes there are very
many gradations. In reality, excepting the
aldermanic turtle, there are few dishes which
are at the same time more nutritious anu
economical, or easier to cook. You may
make soup from almost anything, and 1t Will
cook itself. so to speak. while you are Dusy
about other things. Uncooked meat makes
the best basis for soups, but the bones ana
fragments Of a cold joint answer exceedingly
we'll for the same purpose. The water IN
which meat, be 1t veal, beef or mutton OF
fish or poultry has been boiled. Is always
available for soup and, excepting In warm
weather, even then If put upon Ice, may be
kept until the next day.
For all white soups veal or mutton is to be
preferred; for dark soups beef is best, while
bean and pea soup may be made from inc
water in which ham has been boiled, and
the same stock makes also savory basis Tor
the summer vegetable soup, which Is an Ola
podidra of corn, peas, beans, tomatoes, okra
and potatoes. The custom of keeping stock
Dot answers admirably where the mistress o'
the house attends to it, otherwisethe contents
are apt to sour, or scorch, and sometimes, in
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 bh
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 knuokle
Of veal until they are soft enough to be
mashed through colander. Then make flour
dumplings, if you like, and boil in the soup
until done, when add gill Of rich milk and Il
little butter for every quart of soup. Lot all
boil up once, and serve, taking care not to
leave any meat in the soup. A ham bone or
q pound OF bacon may be substituted for the
veal, II preferred; and the bacon may be
sliced and fried as breakfast dish the next
morning. Small squares of dry toast. float
ing on the soup, not stirred into 1t, 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 thickening 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 rs are other vegetables.
The famous southern gumbo soup is made
from the green leaves OF the okra, the basis
being 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 soupis 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 well-beatep egg to moistsn 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, 50
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 n
little OF the soup stock, /. e., the water in
which tho meat is cooked, then mash them
through a sieve before adding them to the
soup.
All vegetables are available for soup. The
recipe once given to an inexperienced friend
by q notable housekeeper, said, "Put in some
of all kinds you can getp 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, no herbs but parsley should be used.
For fowl soup from the carcass Of demol-
lSQeO 1OWl, uSo luo Usual DuuSA VI PoS Aoi I'd,
along with an onion. The shin of beef or
knuckle OF veal is the legitimate soup bone /;
but any other bone 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 we'll boiled; it has tom
dency to harden the fibres and prevent the
Gow 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
we'll boil it too long, short of the time when
The meat boils into shreds. Ifkept where they
will not sour, and heated slowly so as not to
scorch, most soups are better the second day
than the first.
Many good soups may be made without
neat, such as purees OF celery, green peas and
The like. Boil the vegetables until they cau
% rubbed through sieve. Then add milk
and butter to taste and boil for ten minutes
before serving. The tender green hulls OF
young peas, if well boiled and rubbed through
A colander, make almost as nice a soup Us
he peas themselves, quite as good, If few
peas are added to them.-Mrs. NJ P. Handy
n Good Housekeeping.
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A PATCH OF rye and timothy seeded to-