The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1894-09-08

xow rh~v csn Ne Made 1T Once Delicats
and NourisIaing.
"Who wants q greasy hot soup IN
su ,nmer?' asks some one.
Nobody, reply, wants greasy soup
at any season Of the year, but siignt,
delicate, nutritious soup is one OF the
most paIatable forms of nourishnAent IN
hot weather 1t is particularly easy 20
make nice soups in summer on account
| az the great variety Of vegetables Try,
| for instance, this, without any ingrcdf
| emit which could give it even the sem
| blance of greasiness; WASH nail cup
of rice and small cupful each OF ear
rots, turnips, and celery stalks cut N
dice, and put them in kettle with we
i quarts of cold water, tablespoonful o.
salt. tablespoonful Of ppepper, sprig
81 THYME. another Of, marjoram, and
three bay leaves Bring slowly TO
ho;I simmer two hours, season to taste,
ard snrinkle In q teaspoonful OF minced
narslev: boil for five minutes and serve.
This NAV be changed h flavor some.
| what by first frying in an ounce Of but
, | ter. until yellow, the rice and vegeta'
: bles.
RI SOM Printsniere-He Heat two quarts OF
( clear stock to boiling and add two
: ounces each of carrot, white and yell
( low turnip, cabbage. and string beams
], finely shredded; half an ounce OF onion'
3 and tablespoon each OF celery leaves
!. and parsley. finely minced; simmer nm
' I'll the vegetables are tender fon
n NAV vary this by adding to quart OF
!. broth q large coffee cupful Of delicsteiy'
o cooked veRetables-top Of asparagus,
e tiny radishes, cut small, green peas
t beans of any kind-in short, whatever
l. vour larder may afford; simmer then
it In broth for fifteen minutes II they
n have been previously cooked, or until
le til tender il not. The bones from
II foreouarter of roast lamb, If made init
e. : stock and thickened with green pea
T. boiled with it and pressed through
n sieve until of the consistency OF thu
il cream. make q nice soup. Seaso
- 70 taste and keep it from sci
ut Ting by stirring in teaspoonfu
ar ~ -four wet with cold water. Pu
IN cr,,utons IN the turcen. The bones 9
IN Z roast of veal, or from the brcskfas
u of Dreaded veal chops, with yer
at small ham bone, or, better still, = qua
ho ter of pound Of unsmoked pork. WI
nv make stock suitable for combinin
se with lima beans, caulinower, tomatoe
cc or asparagus. The debris Of chicken
to roast. broil, or fry-is good found
in ton for an okra soup.
in With any vegetable or vegetable
Of except tomatoes, cup OF hot milk
on generally nice addition
Try Mi-Careme Soup This soup, viii
pms IN Main English is mid-Lent s0up,
TO excellent at any time Of the yea
II Have your fish merchant Met y
ba- founders, and put them over the
old with three pints of cold water, q
hey rot, turnip, an onion, and :
rev usual bunch Of soup herbs; bring tn
ms n = boil; take out the hlets
Law them between two platters TO q
while Won let the vegetables simm
Stamn half a dozen lettuce lea
Nrs. IN little rounds with an apple coz
her throw them into salten boiling wa
AUS for one minute; drain and throw u
roId water to await further use. Sta
,our s;milar rounds from sliced or
boiled reed beets, and stamp the ~
ont. .lso in the same sized rounds, settl
ali aside until wanted, while You
inter- the remainder Of the 6lets through
and sieve with wooden spoon Br1n
exas ouart Of sater to the boiling POI
stir together two ounces each q =
ter and four over the IRE; add then
gradually, and quart Of the wate'
Ilere which the vegetables were simmer
ecite season with pepper, salt and era
! fell nutmeg, adding little more s.is =
hats sired. Stir in the puree made lrozn
that trimmings OF the hlets, ana Wnen re
to use the soup add the rounds q
pen lettuce and beets. Serve instantly
d to THAT the brightness Of the colos
not be impaired. Chicago Ilmee