New-York tribune., 1891-05-03

AlbuminoIds. Fats. Caroohyoraeess'
Bear Bean, per per cent; cent per pr
Ients per cent. per cent 81 per cent
But valuable they thy require good digestive
capacity and therefore may be kept in reserve whe
preference given to the delicate although less
nutritious vegetables for soups.
The third kind of soups-those consisting OF animal
substanoesare the most nourshng If made OF choppeu
meat, such beef venisoH. chicken, pigeon game
sweetbrcaA calls brain, ETC.
OF each OF these three kinds OF soups you may oor'
row for the other two. You can add, for instance,
vegetables to the cereal products; animal matter to
a vegetable soup; you may mix ingredients belong
ing to all three classes Of soups Only take care that
each substance is in harmony with the other, and
that whole is agreeable TO the eye as well as 10 the
taste
To begin with the starchy matters it is a safe rule
to take tablespoonful for each person OF either farna
barley rice etc. They are added TO the boiling liquor
while stirring to prevent the forming OF Jumps Boil
gently AS TO time farna takes about fifteen m1nutes
to get done sago, about five minutes or until clear
barley from one to hours to get properly cooked
Rice takes about half an hour in soup. II has 70 be
washed and scalded beforehand. Yermcelli according
to thickness takes from FIVE 10 forty minutes to get
done.
Before BEGIN to give You some specified recipes for
| soups I viii remark that I always mean them for
three persons unless differently stated. begin Win
| a plain soup
FLOUR SOUP.-Taie butter, one and a half ounces
Tor size Of small egg melt, and stir into it two table
| spoonfuls of -four When bubbllng up add little oy
little one and half pnts OF broth, stirring until
quite smooth; add one teaspoonfu Of minced parsley
and one egg beaten up in two tabespoonfuls OF thick
cream Salt to taste.
To this soup we'll as to those following you can
make additions of cauhhower, green peas asparagus
IL they happen to be handy, or whatever else you see
ft Remember also the proportions mentioned before
| tha fcl1O nn
is of French origin:
VELVETY SOUP (Potage Velouel.-Take pearl
sago (the besD stir it into your boiling BROTH ana
cook until clear add yolk for each person (two
will do for three persons), beat 1t up WIFI ereal
Salt TO taste.
II YOU have mutton for the foundation OF your
soup rice or barley will be best to use TAKE rather
more than usual Of the soup vegetables for TINS orot
especially celery root and leaves also Glove Day
| leaf and few pepper seeds.
RARIEY sOUP-Take pearl barley; stir into boil
ing water-nearly one pint to three tabespoonfus-to
] which add a small piece Of butter little salt ana
tnrnp rooted celery cut into small dice; cook gently
| lowered up) for about two hours seeing that the
harley gradually takes up all the water but 90 noo
let it get dry When done add your broth to 1T; leu
| come TO a boil, and serve over one or Two eggs
beaten up with cream or milk
| A very good and sfowy soup Is the following:
| soUp WITH MOULDED RICE.-Have frstrate
beef broth. amber-coored and clear Take of rice,
we'll washed and scaded, six ounces OF butter three
ounces: put into one quart OF Dolhng Droth' "ihoh
NAV be Of inferior quality (water VIII DO aisol' see
that the LIQUID is saed exactly right; boil covered up
for half an hour then set uncovered In hot place
until all the liquid left is evaporaed when You empty
the rice into q deep mould. Press it down TO have IL
tal,e the shane of the mould. Set it in moderately
warm place for while, and when ready 10 serve urn
the rice out of the mould on hot plate Dust all
over 1t some grated Parmesan cheese. Or nave inc
cheese handed around separately, and pour over te
rice some melted craysh butter, garnlshng lIs paso
or not with either shrmps, crayfsh tails. buttonhoe
mushrooms or forcemeat balls, or with all OF these
Have the rice handed around with each plate OF oroth
from the tureen 1t Is rice enough for SIX persons.
OF the vegetable soups Will select some Vpicai
| ones leaving it to you to vary and improve
| uJLIENNE sOUP.-Take carrot quartsr Vi
| a white turnip, quarter OF celery-roo" non
narsnIp one small leek, about four leaves OIL he"u VI
lettuce and quarter OF the tender ii9iuv hout
Of SAVOY cabbage Cut all this in narrow STRIPS ABOUT
| two inches long, stew for half an hour in one ounce
~ b,tter but see that II does not get brown OF SUCK
| To the vessel Then add one quart Of goou' oie'r
| broth and boil the vegetables in it gently ior o,'o
| bour According 10 the season, you may acd I'd tho
foregoing vegetables some heads OF asparagus her
green peas or strlngbeans, cooked separately. I'd
serve that this soup. after adding the oroth U 'ho
vegetables done in butter has to boil very gehtV 10
prevent the broth from getting cloudy Serve with
This soup some Drowned bread, or, If preferred serve
:, over some boiled rice heaped tablespoonful OF
the latter will be sufficient for the above quanly
| of soup.
There is general belief that herbs eaten in spring
time are especially wholesome. The followihs recpc'
| taking this into account, is termed:
| EASTER SOUP.-Gather the young sprouts anu
leaves of Wild herbs when their first shoots appear.
sucb ~ dandelon sleeps sorre yarrow, netle, ladys
mantle (Achemlla vugaris), strawberry ry-eaVes, cue.
Take handful Of each; rinse repeatedly In eod water
and drain in colandar. Do not squeeze them' Est
Won lose some of their juices. Chop hne; put lhto
some coed BROTH and boil gently for about half as hour
Mix butter the size OF walnut with teaspoonui OF
eonr and drop il into half cup Of boiling cream
or milk When cooking has dissolved it, add IL TO the
SOUP. Serve with poached eggs on top, If you like.
| GREEN PEA sOUP-Take half pint OF large
neen peas and handful OF both spinach leaves and
narsley (Which colorlng-matter). Cook the
latter In some weak broth until quite soft; rub them
through fine coander put back on the fire, and let
Il come to a boil add a piece of butter the size Of
walnut and handful Of small green peas cooked
| separately Some OF caulihower may be added.
! An italian soup, called Rs-pisi, consists Of green
peas pulped through sieve and mixed with boiled
| rice.
CARROT sOUP-Take two large carrots one small
tnrnp half celery-roo leek; boil in water which
has been salted adding butter the size of egg.
when soft. drain and press through colander with
a potato masher. Add this pulp to the soup-liquor
| This soup is improved by addition Of rice. The
latter in combination with Savoy cabbage Is excellent
II the whltIsh inside part Of a head is taken only,
and cut into fine shreds.
Tomato and okra seem TO have been specially
designed by Nature to complement each other. the
acid Iiouid of the being in accordance with the
putinous and grassy inSpldty of the other. In the
southern states people found this out long ago, and
the result has been the Gumbo soup. There are
reat many varieties Of recipes for this soup. most OF
them Of an exravagant character okra grows readily
! g., onr gardens North and makes a frstrate soup in
omhIpotion with Julienne,' addition Of tomato,
and a bunch of thyme, sweet marjoram and parsley
| the bunch being removed before serving ,ie SOUP
Th ,o,ov,nr Is a Georgia recipe for plain
| GUMBo souP-Take fresh tomatoes and okra in