Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1894-07-04
SOME SUMMER SOUPS.
They Can be Made Delicate and Nour-
ishing Without Much Difficulty

They Can be Made Delicate and Nour-
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-
hles. Try, for instance, this, without
any ingredient which could give it even
the semblance of greasiness: Wash half
Il cup of rice and a small cupful each
of carrots, turnipS and celery stalks cut
in dice, and put them in a kettle with two
/ quarts of cold water, a teaspoonful of
salt, a SaitSpoonful Of pepper, q sprig of
thyme, another Of marjoram and three
bay leaves. Bring slowly to a boil, SIM
mer two hours, season to taste, and
sprinkle in a 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.-Heatt two quarts of
clear stock to boiling and add two
ounces each of carrot, white and vel
finely shredded; half an ounce of
onion and a tablespoon each of cell
cry leaves and parsley, finely minced;
simmer until the vegetables are ten
der. You may vary this by adding to
a quart of broth large coffee cupful
asparagus, tiny radishes, cut small green
peas, beans of any kind-in short, what
ever your larder may afford; simmer them
n 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
stock and thickened with green peas
boiled with it and pressed through
sieve until the consistency of thin cream,
make nice soup. Season to taste and
keep 1t from settling by stirring in a tea
spoonful of flour wet with cold water
Put crouton in the tureen. The bones of
a roast of veal or from the breakfast
of Dreaded veal chops with a small ham
bone, or, better still, quarter of
pound of unsmoked pork, will make
stock suitable for combining with lima
beans, caulitlOwer, tomatoes or asparagus.
Ihe debris Of chicken-roaSt, boil or fry
is good foundation for an okra soup.
With any vegetable or vegetables, eX-
cept tomatoes, cup of hot milk is gen
orally nice addition.
Ml-Careme Soup.-ThiS soup, which is
plain English, is mid-Lent soup, is ex-
cellent at any time of the year. Have
your fish merchant filet two founders,
and put them over the fire with three
p1ntS OF cold water. q carrot. q turnip, an
onion and the usual bunch of soup herbs;
bring them to a boil; take out the filets
and lay them between two platters to cool
WINNIE you leI TIE 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 hlets through sieve with a wooden
spoon. Bring 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 a quart of the water
IN which the vegetables were Simmered.
season with pepper, salt and grated nut
meg, adding little more salt if desired.
Stir in the PURGE made from the trim
mings of the filets. and when ready to
use the soup add the rounds of fish, let
tuce and beets. Serve instantly, so that
the brightness of the colors may not be
imnairnd