Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1894-07-05
SOME SUMMER SOUPS.
They Can be Made Delicate and Nour-
ishing Without Much Difficulty.

ishing Without Much Difficulty.
A light, delicate, nutritious soup is one
of the most palatable forms of nourish-
ment in hot weather. 1t is particularly
easy to make nice soups in summer on
account of the great variety of vegeta-
bles. Try, for instance, this, without
any ingredient which could give it even
the semblance of greasiness: Wash half
Il cup of rice and q small cupful each
of carrots, turnps and celery stalks cut
i'll dice, and put them in a kettle with two
quarts OF cold water, a teaSpoonful OF
salt, saltspoonful of pepper. sprls or
thyme, another of marjoram and three
bay leaves. Bring slowly to a boil, sim
mer two hours, season to taste, and
s.llnEle in q teaspoonful of minced pars-
ley; boil for five minutes and serve: This
may be changed in flavor somewhat by
first frying in an ounce of butter until vel
low the rice and vegetables.
Soup Printaniere.-ueat two quarts of
clear stock to boiling and add two
ounces each of carrot, white and yell
low turnip, cabbage and string beans,
onion and tablespoon each of eel
cry leaves and parsley, finely minced;
simmer until the vegetables are ten
der. You may vary this by adding to
quart of broth Il large coffee cupful
of delicately cooked vegetables-tops of
tiHy TdulSIeS, cut Slllil green
peas, beans of any kind-in short, what
ever your larder may afford; simmer them
in the broth for fifteen minutes if they
have been previously cooked, or until
tender, if not. The bones from fore
quarter of roast lamb, if made into Il
stock and thckcned with green peas
boiled with it and pressed through Il
sieve until the consistency of thin cream,
make II nice soup. Season to taste and
keep it from settling by stirring i'll a tea
spoonful of flour wet with cold water.
Put crouton i'll the tureen. The bones of
II roast of veal or from the breakfast
of Dreaded veal chops with small ham
bone, or, better still, quarter of u
pound of unsmoked pork, will make Il
stock suitable for combining with lima
beans, caulitlower, tomatoes or asparagus.
The debris of chicken-roast, boil or fry
is a good foundation for an okra soup.
With any vegetable or vegetables, ex-
cept tomatoes, a cup of hot milk is gen
orally nice addition.
MiCareme Soup-This soup, which is
plain English, is mid-Lent soup, is ex-
cellent ut any time of the year. Have
your fish merchant fiet two founders
and put them over the fire with three
plnts of cold water, a carrot, Il 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 lit
tie rounds with an apple core; throw
them into sailed boiling water for one
minute; drain and throw into cold water
to await further use. Stamp similar
rounds from sliced or cold boiled red
beets, and stamp the filets also in the
same sized rounds, setting all aside until
wanted, while you rub the remainder of
the tilets through sieve with 1t wooden
spoon. Bring Il quart of water to the boil
ing point; stir together two ounces each
of butter and flour over the fire; add the
milk gradually, and Il quart of the water
in which the vegetables were simmered
season with pepper, salt and grated nut
meg, adding a little more salt if desired
Stir in the PURGE made from the trim
mings of the flets. and when ready to
use the soup add the rounds of fish, let
tucc and beets. Serve instantly, so that
the brightness of the colors may not be
imD1irpI