Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1891-04-03
CREAM SOUPS.

Cream soups may be made without
meat, states Mrs. E. r. Parker, in the
Courier Journal, and are much more
delicate than other soups, and as they
furnish a variety for the table at this
season of the year, ,housekeepers will iud
them acceptable to the family.
Cream of Rice Soup-Wash half cup
full of rice, put in a kettle and pour over
quart of white soup stock, with stalk
of celery, half of small onion. Let
simmer slowly two hours, press it through
sieve, return to kettle, add table,
spoonful of butter and quart of milk
with salt and pepper to season; stir until
it comes to boil and serve.
Cream of Satisfy Soup-Scrape dozen
roots of satisfy, cut in slices, cover with
boiling water and boil slowly one hour,
or until tender, add quart of milk and
boil slowly one hour, thicken with an
ounce of butter rolled in flour, add
blade of mace, half dozen allspice and
two or three cloves; stir until 1t boils.
Season with pepper and salt and serve.
Cream of Corn Soup-Open can of
corn. Put in kettle and add pint of
white stock; let simmer twenty minutes
and press through sieve. Rub table,
spoonful each of butter and flour to-
gether, add to the soup and stir until
thick, add to the boiling soup pint of
milk, take from the fire and stir in the
beaten yolks of two eggs. Season with
salt and pepper and serve.
Cream of Celery Soup-Wash three
roots of celery, and cut in small pieces;
cover with water and boil thirty min
utes; then press through colander.
Put quart of milk on to boil, add the
water to the celery, with one small onion.
Rub tablespoonful Of flour aud butter
each together, and stir in the boiling
soup, and stir until it thickens. Season
with salt and pepper, and serve.
Cream of Tomato Soup-Put a pint of
canned tomatoes on to stew with sprig
of parsley and blade of mace and let
stew fifteen minutes. Put a quart of
milk on to boil. Rub butter and -four
together and add to the milk, stirring
until thick. Strain the tomatoes through
sieve, add half teaspoonful of soda
and teaspoonful of sugar and stir in the
boiling milk. Break a dozen crackers
in the soup tureen and pour the soup
over.
Cream of Cheese Soup-Put quart
of milk into saucepan with o sliced
carrot, one sliced onion and blade of
mace. Rub two tablespoonsful each of
butter and flour together. Strain the
soup, thicken with butter and flour and
stir until it boils, then add three table,
spoonsful of grated cheese and take from
the fire, add the beaten yokes of two
eggs, with salt and pepper. Serve.
Cream of Potato Soup-Put three
good, sound potatoes on to boil in a
quart of cold water. Let cook fifteen
minutes, drain off the water and pour
over fresh boiling water; add slice of a
small onion, sprig of parsley and a
stalk of celery and boil until the potatoes
are done. Put a quart of milk on to
boil, press the potatoes through a sieve.
Thicken with butter and -four, and stir;
pour over the potatoes, and serve inn
mediatcly.
Cream of Asparagus Soup-Wash q
bunch of asparagus, or open quart can
of it, aud put it in saucepan of boiling
water; let simmer gently for half an hour.
Take it from the water, cut off the tops
and put aside. Put quart of milk on
to boil; press the asparagus stalks
through colander, and add to the milk.
Rub an ounce of butter and two table,
spoonsful of flour together, and stir in;
let thicken; put in the asparagus tops;
season with salt aud pepper, and serve.