Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1894-10-11
FOR THE COOK.

for mu.igatawry soap: ingredients re-
CURED: Three pintS stock, onehalf ounce
cardamonS. two tablespoonfuIs curry
powder. one slice lean bacon. one-half
ounce butter. TWO onions. one apple salt
ono Glove of garlic, one shallot, lemon
juice. This is a recipe for a high-class
SOUP but this fact need not brighten any
one from attempting it. In the first
place the stock does not require to be
very strong, as the favor of the curry
VIII be certain TO predominant above any
other. Make it the day befCre by boiling
up any bones or scraps Of meat you may
have with one onion or TWO, carrot. ce.
cry or any vegeta bic handy. Strain it,
and when cold take off the fat from the
top. should there be any. Cardamons
are IL spice OF Il very pleasant favor, but
these may be omitted If they cannot be
procured: the garlic may also be omitted
Ii the soup is not to be eaten by any
great elicure. Well, now for the method:
Peel onions. shaliOt. garlic and apple:
chop them finely: melt the butter in a fry
ing pan; stir the vegetables i'll it for five
minutes. until they slightly color, then
add the curry powder; stir another five
minutes. and if YOU want the soup rather
thick. now add a tablespoonful of flour;
this, however, is Il matter OF taste-l
nave not included it in my list of ingre-
dients. When this is done, add some Of
the stock, boil up, and turn into sauce
pan with rest Of stock and all other in
gradients. Bring to the boil. and simmer
gently for one hour. | should have said
that rnc bacon should have been chopped
finely and fried with the vegetables. This
soup is not strained unless there are any
large pieces floating about III it; it should
be served very hot with boiled rice on
separate dish. Wash three ounces rice,
throw it into st-boiling water, with
plenty of salt; boil fast twenty minutes:
drain III u colander, and run pot OF
water through TO separate the grains;
place i'll the oven to dry and warm.
For chicken legs, "a; Ia diable,' take
six ,lrlmstickS. SINCE them, it they have
not been well singed before they were re-
moved from the chicken, boil them tor
about twenty minutes i'll a soup pot, and
then bone them. Season them with
a little salt and pepper, mere pinch OF
cayenne pepper, and Il pinch OF the best
English mustard for each leg Rub about
half Il teaspoOnful of Parlslan sauce on
each leg. Rub the pieces OF leg thorough
ly to see that seasoning is evenly DIS
tributed Roll the drumstcks and skeWer
them in shape. Cover each one with
beaten egg. being careful that the egg
covers every portion of the chicken. A
brush or Il common tablespoon VIII do
this work we'll AS soon as Il drumsrck
is we'll egged roll it in fine sifted breaCA
crumbs. and either broll the legs tve MN
utes on each side or fry them IN hot tat
for three minutes Serve them with
pint of rich, brown sauce, into Whlch an
even teaspconful Of dry mustard, two
of Partisan sauce and Il pinch of cayenne
pepper have been mixed. Turkey legs
may he served in exactly the same way,
but they require about one-thlrd longer
cooking.
\ cream scallop that has made rep
utation for it's inventor is made from colu
boiled or roast chicken. boiled ham. hard
boiled eggs. cracker crumbs. and cream
sauce. Both the eggs, chicken. and nam
are chopped fine and used IN layers
tirst a laver of the chicken. then very
thin layer or sprinklins of the ham, then
a layer of eggs. then of the cream sauce
and lastly Il layer Of cracker crumbs WIN
= l;ttln more sauce. Repeat the process
and brown in the oven Send to the t1pie
in the baking-dish. If cooked in scallop-
shells. use only one layer Of each OF the
ingredients.
Tho material for some kind Of a trult
s,Iad is nearly always to be had, though
nerhaps midsummer offers the most delec-
fable variety The success OF the com oliia-
tiou depends on just the right proportion
off sweet and sour. OF tasteiess anu
nio1ant. and often few experiments
vii result in flavor worth recordlhs.
AZ MI seasons of the year one may nave
cocoanut bananas. oranges. just no"
there are, in addition. peaches and grapes:
nears. late blackberries and a variety OF
plnms The usual dressing for such IS
GOOD white wine and a little sugar. poured
over each layer huy it has been dlscov-
cred that few drops of dellcate 1rul1
essence of liqueur or even bit OF the pest PES
colorne on a drop of sugar. added with as
cr;mination, gives an aroma that Is most
dal;c;oms No decided flavor of one thlng'
hut m imperceptible and agreeable blena,
;nr of many fruits and fragrances. should
lug ims the aim. Too much of an essence
would produce indicated taste
summer soup will pc found especlaily
economical by those who live in the c co IN,
trv and grow their own vegetables. lake
erual Quantities of French beans. green
neas. and potatoes. y few young carro,s
md haricot beans &c measure halI tIie
Quantity of the other vegetables. Soak
the haricot beans for twenty-feur hours
IN cold water When ready to make the
snun drain the beans dry. cover with
cold water and boil for two hours.
nrain and add little stock tlat you
bannen to have by you. and boil gently
fnr IN ho,,r longer. Cut all the vegetables
small and add 10 the stock. PaSs 1Wo