The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1894-07-21
SUMMER SouaS.

a ~ ohEt AflLSdAC I
..,ybo and Na,<s.i,ins
greasy hot soup in
Nobody, l reply~.sS,. , greasy son
at any season of the ycar, but ! s,;nrtp
delicate, nutritious soup is one of ~
most palatable forms of nsurishmea, -
hot weather.. Its particularly easy Ia
make nice soupsm summer on accounts
of the great variety of vegetables. Try,
for instance, this, without any ingrcdi-
ent which could give ii even the sem
blance of greasiness. Wash half 4 cup
Of rice and a small cupful each of car
rots, turnips, and celery stalks cut in
| dice, and put them in a kettle with two
quarts of cold water. a Tablespoonful OF
Att. a tablespoonful of pepper, a sprig
ofShyme, another of m%arjoram, and
thre\ bay leaves. Bring slowly to a
boil, Sumner two. hours, season to taste,
and sprinkle in a teaspoonful OF minced
parsley; Soil for five minutes and serve.
This may Ne changed in flavor some
! what by first frying in an ounce OF but
until yellow, the rice and vegeta-
o,ear stock spiere-Heat two quarts Of
ounces each of carRolling ada I'VE
4 low turnip. cabbage, a%nhGGhlte anu sur
finely shredded: half an ounce 3. D"a"n
and a tablespoon each of celery Leaves
and parsley, finely minced; simmer m
til the vegetables are tender. You
mav vary this by adding to a qnart of
Eth a large coffee cupful of ddicately.
cooked rvs-ahles-top of asparagus.
-, tiny radishcS, cut small, green peas.
= beans OF any kind-in SHORT, wnateved
your larder may affozk .i->rshe,,
in broth for ffteen} seiie.
have been previouslyF unit
til lender if not. tn y 1des from
f~orequarter of roast lamb, If made int,
+. a stock and thickened with green pea
boiled with it and pressed through
IL sieve until of the consistency of thin
u cream, make a nice soup. Scasol
to taste and keep it from set
Ting by stirring in a teaspoonfu
11of flour wet with cold water. Put
e croutons IN the turccn. The bones o.
a roast Of veal, or from the breakfast
t of Dreaded veah chops. with a very
= small ham bone, or, better still. a quar-
ter of a pound of unsmokcd pork, will
make a stock suitable for combining
with lima besns, caulifiower. tomatoes,
=. or asparagus. The debris of chicken
= roast, broil,or frt-is a good foupda
: ton for an 3lora soup.
With any vegetable or vegetables
4 exceP tomatoes, a cup of hot milk is
gene1ify anice addition.
!" Mi-(areme Soup-This SCUM. which
e in pkinS English is mid-Lent soup. is
~eNcefeht at any time of thu year.
Haze your fish merchant lhlet two
i fipanders, and put them over the fire
? With three pints of cold water, a car
: fot, a turnip, an opIn. and the
bsua1 buncb ot---p herbs: brI-r -
to boil: take out the filets. anu
,la- them between two platters to cool
while you let the vegetables simmer.
Stamp haff.Sn dozen lettuce leaves
In little ss1n5R with an a~ppio4arere
throS,ane1ni nfo salten boiling water
for enSE 4atef dsain and throw into
coId wa 10 ssraft further use. Stamp
similar srourds frem sliced or cold
boiled res1 be4e& and stamp the flets
also inl <hei san3e ICED rounds, setting
all aside until while you rnb.
t~nr~e6uaiuder Of TIC flets through 4.
@.3sve with veofsn spoon. Bring .
.n.rt at water q TIA boiling point;
sfir 4orether two ouneAeach of but,
snda our over the sadd the milk
sfs-ausriy, and . quart OF the water II
sesso.sse vegetables were snnlierea;
! sised. Str iSfRps Pen sa more alt N de
ytrimmings Of the Ssses. MADE fromth h
= ~ n<o the er-x EoudV