The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-09-27

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/ sieve. When ready to heat the soup for
| the dinner table add any pieces of meat or
chicken cut into small delicate shapes.
| When these have been boiled together for
ten minutes the soup will be ready; salt
| to taste. Boiled rice should be sent in on
| separate dish.
SorreI soup is a great favorite with the
French people; We do not make enough
| OF sorrel in this country. 1t adds an ex-
| cellent flavor Carefully wash pound of
| sorrel; having picked and cut it in shreds,
| put 1t into stewpan with two ounces of
| fresh butter and stir over the fire for ten
| minutes. Stir in an ounce OF Hour, mix
well together and add pint and half of
| good white stock made as for veal broth.
| Let it simmer for half an hour. Having
| SKINNED the soup stir In the yolks of
three eggs beaten up in half a pint of milk
! or cream. Stir IN little pat of butter,
and when dissolved pour the whole over
| thin pieces of toasted bread into the
| tureen
With the large family of the broths every
| housewife should become acquainted.
! They are invaluable for the sick, especially
! broths of chicken and mutton.
| For veal broth the following is an elabo-
rate but excellent recipe: Get three or four
| pounds of scrag, or knuckie of veal,
| chopped into small pieces, also
| ham bone, or slice of ham,. and
| cover it with water, let it boil up,
| skim 1t until no more rises, put In four or
i've onions, turnip and later bit of
| celery or celery seed tied In muslin. lit
tie salt and white pepper. Let 1t boil
! gently for four hours, strain the gravy,
and having taken off all the fat, return the
residue to the pot and let it boil, then
slightly thicken with corn flour, about
| one teaspoonful to quart OF soup, let lt
simmer before serving, Three pounds OF
veal should make two quarts OF good soup.
a sleeps head soups famous all over
Scotland, and Is made as follows: Get the
head of the sheep with the skin on, soak
| 1t IN tepid water, take out the tongue and
brains, break all the thin bones inside the
! cheek and carefully wash 1t In several
waters. put it on in quart of water with
teaspoonful of salt and let 1t boil ten
minutes. Pour away this water and put
! two quarts more with one pound OF
| scrag OF mutton. cut up six onions, two
turnlps, two carrots, sprig OF parsley and
| season with pepper and salt. Let 1t boil
! gently for four or five hours, when the
head and neck will not be too much
cooked for the family dinner, and may be
served either with parsley or onion sauce.
1t is most savory morsel. Strain the
move every particle of fat. Rub the
| vegetables through sieve to a fine
! PURGE. Mix tablespoonful of flour in a
| quarter of pint of milk, make the soup
Doll up and stir it IN with the vegetables.
Have the tongue boiled until it is very
/ tender, skin and trim 1t, have the brains
also well cooked and chop and pound them
| very fine with the tongue mix them with
an equal weight of sifted bread crumbs, a
| tablespoonful of chopped green parsley,
pepper, salt and egg, and if necessary a
| small quantity of flour to enable you to
roll the mixture into little balls. Put an
| ounce OF butter into small frying pan
10 q brown "a
| them on a paper before the fire to drain
| away all the fat. and put them into the
| soup after it is poured into the tureen.
| Scald and chop some green parsley and
| serve separately on plate.
Thackery thought SO much of boiled
| sleeps head that he made it the point of
| one of his humorous poems.
| By that grand VOW that bound thee
Forever to my side,
And by the ring that made thee
My darling and my bridel
Thou wilt not fail or falter
But bend thee TO the task
| boiled sleeps head on Sunday
is all the boon ask!
In France cabbage is used very much in
soup.
| Ha, what is this that rises to my touch
So like cushion-can it be cabbage?
| 1t is, 1t is, that deeply inspired flower
| Which boys do fiout us without yet. love
| thee
|
| Doubtless in Eden thou didst blush as bright
| As these, thy puny brethren and thy breath
/ Sweetened the fragrance OF her spicy air:
And now thou seemst like bankrupt beau
Stripped OF his gaudy hues and essences,
| And growing portly in his sober garments
| The cabbageis without honor in America,
| and yet if boiled In water which is thrown
| away (having absorbed all it's grosser es-
sences) and then boiled again and chopped
and dressed with butter and cream, it is
| an excellent vegetable. It's disagreeable
| odor has led to Its expulsion from many a
| house, but corned beef and cabbage is not
to be despised.
Caulihower, which Thackeray calls the
'tapotheosis of cabbage" is the most deli
cate of vegetables. And PURGE of cauli-
flower shall close our chapter on soups
| Boil in salted water, using small piece of
| butter, two heads of caulihower; drain
and pass them through colander, dilute
| with two quarts of sauce and quart of
chicken broth, season with salt, white
pepper and grated nutmeg. Add
teaspoonful of white fine sugar,
then pass the whole forcibly with
! wooden presser through fine
sieve (the finer the sieve the better the
puree), put the residue in stew pan, set
it on the fire, stir all the while till it boils,
| let it boil for ten minutes, strain well, add
mixture made with the yolks of six eggs
and half pint of cream, finish with four
! ounces of table butter and serve with small
fried square croutons.
| A PURGE of celery is equally excellent.
| but all these soups require an intelligent
| cook. 1t is better TO have ones cook
| taught by an expert to make soups for it
is the most difficult of all the dishes if
deliberately good. The plain soup, free
! from greese and well favored, is easy
enough after a little training, "but the
| chief ingredients of soup is brains" &C
cording to London chef.
| 1t is, however, a good practice for an
| amateur cook to experiment and to try
these various recipes. all of which are
| practicable. NJ. E. w. SHERWOOD.
BEFORE. DAWN.
| The round luster of the whitefaced moon
Makes wan the filaments of scattered cloud.
The stars tremble; Venus, no more proud
| Pales westward, for the dawn comes soon.