The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1894-07-20
SUMMER SOUPS.
How They Can he Made at Once Delicate
and >ourishsng.

and >onrishsng-
WHO wants greasy hot soup in
summer" asks some one.
Nobody ! reply. wants a greasy soup
al any season of the year. but a slight.
delicate. nutritious soup is one of the
most palatable forms of nourishment in
hot weather. II is particularly easy to
ma Ike nice soups in summer on account
Of the great variety of vegetables Try.
for instance. this. without any ingrcdi-
emit which could give il even the sem
blancc of greasiness: Wash half a cup
Of rice and a small cupful each of car
rots. turnips. and celery stalks cut in
dice. and put them in kettle with two
quarts Of cold water. Tablespoonful Of
salt. tablespoonful of pepper, a sprig
of thyme, another of marjoram, and
three bay leaves. Bring slowly to a
boil. simmer two hours season to taste.
and sprinkle in teaspoonful of minced
parsley: boil for five minutes and serve.
This may be changed in flavor some
what by first frying in an ounce of but
ter. until yellow, the rice and vegeta-
bles.
Soup Printanicre-iIea two quarts Of
clear stock TO boiling and add two
ounces each Of carrot. white and vel
low turnip. cabbage. and string beans.
finely shredded: half an ounce of onion
and tablespoon each Of celery leaves.
and parsley. finely minced: simmer I'M
til the vegetables are tender. You
NAV vary this by adding to a quart Of
broth large coffee cupful of delicateiy-
cooked vegetablcs-top of asparagus.
tiny radishes. cut small. green peas.
beans of any kind-in short. whatever
your larder may afford: simmer them
in broth for fifteen minutes if they
have been previously cooked. or until
til tender IL not. The bones from q
forcqnartcr Of roast lamb. If made into
stock and thickened with green peas
boiled with it and pressed through .
sieve until of the consistency of thin
cream. make nice soup Season
70 taste and keep it from set
Ting by stirring in tcaspoonful
Of -four wet with cold water. Put
croutons In the tureen. The bones Of
roast - veal. or from the breakfast
Of Dreaded veal chops. with a very
small ham bone. or. better still. quar-
ter of pound Of unsmolsed pork. will
make stock suitable for combining
with lima beans caulifiower. tomatoes.
or asparagus. The debris Of chicken
roast. broil. or fry-is a good founda-
ton for an okra soup.
With any vegetable or vegetables
except tomatoes. "A cup Of hot milk Is
generally nice addition.
Ni-Careme >oup-This soup. which
in plain English is mid-Lent soup. is
excellent at any time of the year.
Have Your fish merchant filct two
founders. and put them over the fire
with three pints of cold water. a car
rot. .urnip. an onion. and The
usual bunch Of soup herbs: bring them
10 a boil: take out the filctS and
Law them between two platter> TO cool
while Won let the vegetables simmer
stamp half a dozen lettuce leaves
in little rounds with an apple corcr:
throw them into saltcn boiling water
for one minute: drain and throw into
cold water 20 await further use. Stamp
similar rounds from sliced or cold
boiled reed heets. and stamp the filcts
also IN the same sized rounds. setting
all aside until wanted. while You rub
The. remainder of the filcts through "A
sieve with wooden spoon. Bring a
quart " water to the boiling point:
stir together two ounce each ~ but
Ter and flour over the "a, add the milk
gradually, and quar-, 4 the water in
which the vegetables we're simmcred:
season with pepper. salt and grated
n.tmec. adding little more salt II de-
sired Stir in the PURGE made from the
trimmings Of the filcts. and when ready
to use the soup add the rounds Of fish.
lettuce and hccts. Serve instantly. -
that tho brig 81 the colors may
not be impaircd. Chicago Times.