St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1894-09-08
SUMNER SOUPS.

How They Can he Made ut Once Delicate
and N0urishing.
who wants a greasy hot soup il
summer" asks some one.
Nobody, l reply. wants greasy souE
at any season of the year. but slight
delicate, nutritious soup is one Of the
most palata BILE forms of nourishment in
hot weather. 1t is particularly easy to
make nice soups in summer on account
of the great variety of vegetables. Try,
for instance, this, without any ingredi.
ent which could give it even the sem
blance of greasiness: Wash half cup
OF rice and small cupful each of car
rots, turnips, and celery stalks cut in
dice. and put them in kettle with two
quarts of cold water, a tablespoonful OF
salt, saltspoonful of pepper, q smig
of thyme, another of marjoram, and
three bay leaves. Bring slowly to .
boil, simmer two hours, season to taste.
and sprinkle in teaspoonful Of minced
parsley; boil for five minutes and serve.
This may be changed in flavor some
what by first frying in an ounce of but
ter, until yellow, the rice and vegcta-
bles.
Soup Printaniere-Heat two quarts Of
clear stock to a boiling and add two
ounces each of carrot, white and yell
low turnip, cabbage, and string beans,
finely shredded: half an ounce of onion,
and a tablespoon each of celery leaves
and parsley. finely minced: simmer un-
til the vegetables are tender. You
may vary this by adding to a quart Of
broth large coffee cupful of delicately-
cooked vegetables-top of asparagus,
tiny radishes, cut small, green peas,
beans OF any kind-in short, whatever
your larder may afford; simmer them
in broth for fifteen minutes if they
have been previously cooked, or until
til tender if not. The bones from .
. stock and thickened with green peas
boiled with it and pressed through .
sieve until of the consistency of thin
cream. make nice soup. Season
to taste and keep it from set
Ting by stirring in . teaspoonful
of flour wet with cold water. Put
croutons In the tureen. The bones of
a roast of veal, or from the breakfast
Of Dreaded veal chops, with a very
small ham bone. or, better still, a quar-
ter of pound of unsmoked pork. will
make q stock suitable for combining
with lima beans. caulifower, tomatoes,
or asparagus. The debris of chicken
roast, broil. or fry-is a good founda-
ton for an okra soup.
With any vegetable or vegetables,
except tomatoes, q cup Of hot milk is
generally q nice addition.
Mi-Careme Soup-This soup, which
in plain English is mid-Lent soup, is
excellent at any time of the year.
Have your fish merchant filet two
founders, and put them over the fire
with three pints of cold water, . car
rot, a turnip, an onion, and the
usual bunch of soup herbs; bring them
to = boil; take out the filets and
lay them between two platters to cool
while you let the vegetables simmer.
Stamp half . dozen lettuce leaves
in little rounds with IN apple corer;
throw them into salten boiling water
for one minute; drain and throw into
cold water to await further use. Stamp
rounds from sliced or cold
boiled reed beets, and stamp the hlets
also in the same sized rounds, setting
Ill aside until wanted, while you rub
the remainder of the hlets through .
sieve with . wooden spoon. Bring .
quart Of water TO the boiling point;
stir together two ounces each Of but
Ter and houF'over the IRE; add the milk
gradually, and quart Of the water IN
which the vegetables were simmered;
season with pepper, salt and grated
adding little more salt il de-
sired. Stir in the PURGE made from the
Of the filets. and when ready |
70 use the soup add the rounds of fish.
ettucc and bcets. Serve iustantly. so |
hat tho brightness Of tho colors msy !
sot b bneaissa. -chiRyo TinsA