St. Landry democrat. (Opelousas, La.) 1878-1894, 1892-09-10
SEtSOSABLE SOUPS.

At this season Of the year, writes Mrs.
E. Il. Parker in the Courier Journal, rich
soups are heavy and heating to the sys.
tenn, and should not be served on the
family table. Many very appetlzlng
soups are made from vegetables and deil@
cate meats that will be found wholesome
and nourishing.
Cream of Asparagus Sou?-Wash
bunch of asparagus, Eut in saucepan
of boiling water, and boil half al hour;
take from the water, cut off the tops,
put them aside until wanted. Put
quart of milk in saucepan to boil; press
the asparagus stalks through a colander,
add them to the milk. Rub table
spoonful of butter and two Of flour to-
gether; stir in the boiling milk, and
when thick add the asparagus tops, with
salt and pepper to taste Take up and
serve.
Green Pea soup-Shell half a peck Of
peas; wash the pods, but in Il soup kettle
and cover with water; boil until tender,
drain, put the water back in the Kettle,
put the peas in and let boil until tenders
take out a pint and mash the rest
through a sieve; put them in the Kettle
add three pints of milk, let come to .
boil, put the pint of whole peas IN, rub
two tablespoontuls of butter In two OF
flour and stir in the soup, season with
chopped parsley, pepper and salt. Wneu
ready to take up add tablespoonful OF
sugar and a sprig Of mint.
Spinach Soup-Take peck of spinach,
steam until tender, rub through COL
ander, put in kettle with quart Of
soup stock, a cup of cream, tab!espoon-
full of butter, salt and pepper; let boil
ten minutes. When ready to take up
drop in raw egg for each person.
Serve with dry toast.
Soup Maigre-Prepare a bunch oil
celery, head of lettuce, and a handful
of parsley; put in saucepan, cover with
water, and stew fifteen minutes; add hall
pound of butter and two sliced onions,
let cook slow, sift in a tablespoon of
-four, pour over gallon of'water, season
with salt and pepper, let boil slowly, beat
the Yolks of two eggs, and add with
teacup of walnut catsup.
Egg Soup-Sice two white onions,
fry brown in butter, add three pints of
water, and let boil, season with salt and
pepper and teaspoon of sugar, stir un.
til the soup thickens, take from the fire,
mix in gradually the beaten yollss Of fout
eggs. Serve with sippets Of fried bread.
Lima Bean Soup-Pat quart of
young tender beans in saucepan, cove,
with boiling water and boil slowly fol
twenty minutes; drain ana press through
a colander, put a quart of milk on tc
boil, add to the beans, rub tablespoon
full of butter and -four together, add to
the soup, stir until thick, put in pint of
white stock, let boil up once and stir in
the beaten yolks of three eggs. Season
with pepper and salt.
Delicate Chicken Soup-Put a we'll
grown chicken in a soup kettle with
three quarts of cold water, let come to- u
boil, skin carefully and let simmer ;oNy
until the meat drops off the bones; add
slice of onion and a sprig OF parsley, let
simmer fifteen minutes, strain, return to
the kettle, add half a teacup of rice, let
boil half an hour and serve.
Sorrel Soup-Put two tablespoonsfut
Of butter in saucepan, set on the fire;
when melted put in pint of sorrel and
stir until heated, add a quart of soup
stock, salt and pepper and boil three
minutes; beat the yolks of three eggs,
put them in the soup tureen, pour the
boiling soup over, stirring until mixed.
Serve with crontins.