New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-04-17

done. lay the slices on cloth dry them n thoroughly
sprinkle little salt and pepper on each slice and rub
Them on Doth sides with sweet oil. Lay the slices
on grdlron. with the bars very close together
they are 50 slippery that they will fall through the
wires OF ordinary sesk-briler An oyster broilcT
is therefore better for this purpoc There should be-
very clear. bright FIRE and the slices should brci
about five minutes each side until thoroughly done
through The minnie the calls liver T. done. have
an iron spider heated very hot to cook the bacon,
which should have been kept very cold when II
touches the hot pan it will almost Immediately crisp
up into the appezing little brown rolls which cpl
consider it, proper condition for the table The
pan should le shaken all the time and it should not
take over three or four minutes cook.
Put one two lttle slices OF bacon each slice
OF brOcd liver. according Ia IL, size serve the dish
at once. cooks fry the bacon first and lay it
in 4 brown paper platter in the oven The
brown paper absorb. the grease and prevents the
bacon from being soaked with fat. II your motions
are rapid enough, however. the bacon can be cooked
after the liver with les. risk OF the dish suffering
by waiting Maitre d'IIote butter Is sometimes
served with this dish. but believe II Is better
served by it-olf. This dish OF lemon In butter Is
certainly the only that could be served with IT,
Tomato or any other fancy sauce Is out of place
The cost 81 soups for a week Is a matter OFTEN as
cussed While the tabled Fronchman who. accord.
nc to the Irish woman's story. made soup out Oh
a Stone soaked In water and a bit OF grass stirred
with stick and not OF the opinion That soup
can be evolved from any similar clements. great
many of the socaed soups which are made OF water
thckcned with few vegetables have little or no
nntrve value and merely serve 10 load down the
stomach with liquid and therefore cannot be ciaSSed
among wholesome foods A good soup warns ana sunni
ates the digestive powers and prepares ulcm lot
the heavier dinner to follow.
1t is a vulgar habit TO I'll the soup plato to over
flowing and the rule which allows a half-pint OF
soup to a plate IS In consonance with the laws Of
good breeding as well those OF health. The heavier
bross which are thickcned with meat are not properly
speaking dinner soups and best served at luncheon
where the SOUP forms a more substantial part OF the
meal. In order TO soup regularly IN the
family, it Is necessary to make stock Fix quarts OF
stock Is abundance 10 furnish quart OF soup Tor SIX
days on the seventh day PURGE soup made without
stock or a chicken soup made from the bones Oh a
chicken may be served 1t requires knuckle OF veal
weighing about six pounds and a bunch of soup
vegetables 10 MAKE This six quarts of stock The cost
Of the knucklc Of veal Will average, the year ronnd'
about 80 cents. and the soup vegetables cents.
Four quarts Of this stock Will be necessary to make
four quarts of c0nsommc, and the extra ingredients
for the consomme including six pounds Of shin OF
beef soup vegetables and seasoning, viii COST some
thing like "a cents more II We have cream OF
sorrcl soup or one day II will cost In addition TO the
stock about II cents cents for sorrcl. cents for
half cup Of thin cream. two cents for TWO cSS
yolks (Which are merely two half eggs and possibly
cents for butter of rice soup will cost about
10 cents extra beside, the stock and a PURGE of
dried green peas for the seventh day will cost 10 cents
a quart when stock is used Half the cost OF this
soup consists OF the and the yols of eggs which
will O cents. something extra must be added for
garnshcs for the four days that cOnsommc served
Two tablcspoOnfus Of pearl tapoca used In the con
sommc served one day will cost about "A penny.
Italian paste another day VIII cost = cents. Royal
paste requires these yOlks Of eggs and some cream.
and will cost about cents. third day simple dried
bread which is tIifing in Its cost to be coIntcd
may serve carnsh. Thus We have the following
table Of cost Of week OF soup Of the very best
quality for a family cf four persons. number which
may be easily havcd doubled.