The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1893-02-19

skilled fingers, you try to do llkewlse-a
lumpy, vicious mass, instead OF the
creamy liquid you love to look upon and
devour.
Suppose you want simple potato soup;
you tell Feiicie, s'ah, oui, madame, pot
age, parmentier, - and this is the way she
makes 1t:
FELICIE's POTATO SOUP AND cRoUToNs-
Wash and peel six or eight potatoes, put
them into saucepan with two onions
cut into tiny pieces and three plnts OF
water. Bring them to a boil and when
perfectly tender, which should be In
about thirty-five or forty minutes. pass
the whole through sieve. Return to the
fire and season with pepper and salt, a
pinch of grated nutmeg and lump OF
butter the size of walnut, Bring again
to boil and stir in quickly cup of rich
milk; serve Immediately. Bear in mind
that ali these soups are to be poured over
croutons, and that this is the way you
prepare them.
Remove the crust from slices of stale
bread; cut into small dice, and drop into
boiling butter; shake very. gently but
thoroughly till light golden brown.
When done, which will be in about
minute, take them up with skinner
and Law them in the mouth of the oven
on brown paper to dry. Lard may be
used instead of butter; the croutons are
not quite so rich but prettier color; In
either case, the fat must nearly cover the
bread and must be boiling.
Here is another Creole potage.
Clean and cut up fine four very red car
rots, two large onions, one turnip and
two sticks of celery; put these to fry with
butter size of an egg, and about a tea
spoonful of sugar. Brown slightly and
pour in four or five tablespoontuls OF
boiling water. Simmer quarter OF an
hour, and turn into the soup Kettle with
salt and pepper to taste, adding bou-
ouet garni. made of a sprig of thyme,
some parsley, few cloves and bay leaf
tied together with a thread. Pour IN
quart OF boiling water, cover and simmer
gently at least two hours; the vegetables
must be perfectly soft. Mash through
sieve and return to the fire, adding pint
of new milk. When boiling, stir in
teaspoonful of flour that has been we'll
blended in very little cold water or milk.
Let it boil minute or Two and serve at
on e with croutons.
There is all imaginable difference in this
soup when the carrots are mashed very
fine, or, the other thingi When these
homely vegetables that form so large
part OF the stock in hand of the genuine
French or Creole cook, are properly boiled
and mashed, they impart delicate tInge
and SAVIOR peculiarly their own. On the
other hand, any unfortunate who has
found in his soup plate some bits OF under
done vegetable, with a strong decidedly
unpleasant taste, is usually equally
'Ongly decided against the flavor of car
OF in anything.
TRUE soUPE MAIGRE.
Simmer very gently until quite tender
quart of dried peas, two large onions, a
| head of celery, a carrot, two turnips, a
handful of spinach and q sprig Of mint;
when perfectly soft, pass through a sieve
and return to the fire with two Jumps of
sugar, piece of butter, size of walnut,
a head of lettuce sliced, and salt and pep
per to taste. If you can get them boil as
paragus tips apart in a little sailed water,
drain, and add when dishing the soup.
GOLDEN soUPE MAIGRE.
Another maigre soup is a little trouble
some, but very delicate and savory. Boil
| Young peas, asparagus tips and small dice
of carrots until thoroughly done, but do
not mash drain and add after you pre-
pare soup as follows:
Boil two onions and few stalks of Gel
cry in two pints of water; strain them out
and pour in a pint of new milk; salt and
tpepper. When boiling stir in three table
spoonfuls of -four which has been per-
fectly blended with little cold milk; let
it boil nearly ten minutes, stirring con-
well-beaten yolks of two eggs. Pour the
soup on these very gently, stirring
quickly. Season with celery salt and ado
the previously prepared vegetables. Serve
very hot with croutons.
, PorAGE A LA BONNIE FEMME.
sorrel is among the earliest spring
green's, and its slrong, aromatic taste i,
. very pleasant. French chefs present {
SOM wherein the flavor of sorrel is very
apparent and call it Potage la Bonnt
. femme. Has this any reference to it
slightly calculated flavor, should you
think? At all events perfectly swee
things grow very tiresome after while
and this is why both women and soul
should have little spice-Iet US not say
acid-in their composition.
; Put into saucepan butter, egg seize
three leaves of lettuce finely sliced, pin
of sorrel, minced, an onion and tire
parsley sprigs, also minced; cover tn
saucepan and let these all stew gently ter
. minutes, then sift in two tablespoonful
: of flour. mixing we'll. Pour in gradually
= stirring always, three quarts of boilin,
: water. Put a cup of mashed potato int
= three-quarters OF a cup of rich milk an,
add to the soup; season with pepper, sal
! and pinch of nutmeg. Mix the beatel
i yolks of four eggs with little milk-us
! a cupful altogether-ln the tureen an
! pour in some Of the boiling soup; put i
some dice of toast and pour the rest of tn
\ soup over; cover and stand in war;
place five minutes. Serve hot. If pre-
ferred this soup can be passed through
sieve before pouring over the eggs.
In all these soups the Latin uses tn
tiny Glove of garlic. either rubbing it o
the croLtons or inside the kittle.
EMMA /. MCLAGAN.