Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1892-11-09
SIMPLE WAYS TO MAKE SOUP.

Why is it that so many people think
| IL a hard matter to have soup Tor DIM
ner, and why is it that those who have
| the most available material for this
purpose often use it the least?
You do not necessarily need meat.
Bran makes an excellent sto,k, and
ought to be used by housekeepers
especially during the summer months,
as it is inexpensive and contains much
of the nutritive property OF meat.
1t is made in the propo' tion OF one
cup bran, six cups water, one half tea
spoon salt; this should boil slowly two
or three hours. Should then be
strained and set aside to cool, forming
| n stock from which many varieties OF
soup may be made, such as rice puree,
vegetable soup, potato soup, etc. 1t
all depends upon what you put with
| it.
Have in the house always bottle of
celery salt, some bay leaves and whole
cloves. Five cents worth of bay
leaves, to be bought at a druggists,
| will last dozen years.
Into perhaps q quart or more of the
stock, put one honr before dinner
half an onion sliced and three table
spoons of we'll washed rice. Let this
boil gently. A few minutes before
dinner add a saltspoon of celery-salt,
! pepper and salt to taste. Chop little
fresh parsley fine, and put into the
tureen. 1t will not flavor much, but
will look pretty. A little here means q
teaspoonful when chopped. The rice
meantime has boiled itself into a thick
/ ish substance, forming what is called q
puree. Try it.
! For a vegetable soup, chop fine one
medium sized carrot, half a turnip,
/ one large onion; add a small bay leaf
and one Glove, and boil with as little
water as possible for one hour. If you
have any cooked or uncoOked tomatoes,
add few spoonfuls. Let the bran
stock come to boil, skim ard put IN the
vegetables. Thicken slightly with two
tablespoons of cornstarch or flour, aud
! your soup is done.
For tomato soup, take the quart OF
| the bran stock and let half an onion
an half cen of tomatoes, boil for
three-quarters of an hour. Strain,
add teaspoon of sugar, salt and pep
per, one cup of milk, and If the stock
is not very rich, a small bit of butter.
Thicken with about two tablespoon
| Il n
little cold water or milk.
For potato soup, or puree rather,
boil five medium sized potatoes and
one onion together until the potatoes
are ready to fall to pieces. Drain well,
sprinkle with salt. Have the stock
| hot, skinned Then rub the potatoes
through a colander into the hot stock
and to make it smoother stir in one or
I - N,l lE laI
smoothly in little ld water as in the
tomato sour. Add peppers and II tea
Uoon of chop ged parsley.
GARNIsHING DISHES.
1t is well for every one that has
pit OF spa ground to have a bed sown
to sweet herbs to garnish meats and
salads. Some raise parsley IL a bed
and remove it to the house when frosts
come, and it will grow all winter.
Young chickens cut up and fried
brown in butter. then arranged on q
/ platter, make an inviting dish by gar
nishIng the outer eige of the platter
with small sprays of curled parsley.
1t is also nice to garnish veal and NUT
ton, and platter of sliced tongue is
more inviting if parsley sprigs are ar
ranged on the outer edge and few
leaves scattered over 1t. Sliced lemon
is also appropriate for garnishing
tongue.
Salads should be garnished with
sliced boiled eggs, parsley. or other
green. Boil the eggs five or ten min
utes, and throw them into cold water
until cold, before peeling. The flowers
and leaves of the nssturtium are very
| handsome to garnish fish with. The
graceful feathery leaves of the carrot
ere much liked for Furnishing fresh
PORK.