The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1895-11-29
A CHAPTER ON SOUPS
Recipes Warranted to Touch
the Heart of the Family
Epicure.
NOVELTIES FOR WINTRY WEATHER
The Professional Society Woman
Freely Discussed-Ellen Terry's
Stage Fright-Delicious
Lemon Pudding.

The wise woman who provides the
lightest of soups for family consumption
during summer months, and who is SEN
sible enough to realize that iced bouillon
and consomme are far more acceptable
than those rich in heterogeneous matter
during the heated term, now turns to
those of the most nutritive and sustain
ing kind, says the Newark Daily Ad-
vertiser."
OF these there are many kinds that are
easily made, inexpensive and palatable.
Every housewife who makes a practice
of serving sou each night for dinner
should nave a stock kettle, for good
stock is the basis of all sauces, gravies
and soups.
To make an excellent onion soup which
is probably one of the best and most
healthful of soups, peel and minee three
large onions: melt two ounces of well
clarified dripping over the fire, and, di-
reetly this is melted, lay in the onions,
cover the pam closely, and let them cook
gently but steadily for one hour.
Now add, by degrees as much
hot liquid as you require (this
may be either weak stock, water, or the
water in which, say. a caulif1ower was
boiled), season to taste, remembering
hat the caulif1ower water, at all events,
will a " been sailed; add some stale
bread. cut in s~lanting slices, some pepper
and two or three we'll scraped bacon
rinds. cover it again tightly, and again
let it cook steadily for an hour. Now
rub it ali through a sieve, crushing it
well with a wooden spoon, and pour it
into the scalded tureen. Of this soup
is too thin let it boil rapidly uncovered
for q rmip1ta or two no rod1Ion il if If is
too thick d a little stock or water to
IT'D This makes a delicious soup, but a
more refined version is made of frying
the onions in butter and not allowing
them. to color, using half milk. half
white stock to moisten it, and only
breadcrumb to thicken it. A spoonful or
two of grated Gruyere cheese is an adj
ton to this.
CHESTNUT SOUP.
Chestnut soup is a novelty and is made
I by peeling about sixty chestnuts. Blanch
them until you can remove the inner
skin and then cook them gently in we'll
favored stock till tender enough to rub
through a sieve. Dilute them with the
liquor in which they were cooked, and
serve very hot. with little croutons OF
do not cut them into The dice with
which we are all too familiar, as they
become freightfully hard; they are 50
them well, and in consequence are very
lindigestable. Cut the bread into thin
slices, and stamp either rounds the size
of a shilling or squares of the same size.
Fry these carefully till crisp but not
hard, and serve plain or stewed with
a little grated Iarmesan or Gruyere
"A wholesome turnip soup is made thus:
Well wash one pound OF ttmnipS, and
place them in a pan with two quarts of
| wafer six ounces of W6ll-W9Shad rice.
and four ounces of butter; let them cook
very gently over a slow fire, being care
As soon as they are cooked rub them
through a sieve, diluting with milk if
necessary. Stir this all with a wooden
ounces of butter, and when this is melt
| ed, and the pan is lifted off the fire,
stir in a gill of thick cream; serve
as for curry.
Potato soup is very tasty when well
made. Peel and wash about four ounces
leeks and brown. them lightly i'm a little
butter, then moisten with two pints of
water. and season to taste. Now add
four ounces of potatoes, peeled, washed,
slowly til the. potatoes are in a mash,
then rub it all through a sieve, stir in
croutons Of fried when the butster is per-
fectly melted. Leek soup made without
potatoes is very good, and is prepared
exactly as above. only adding two egg
yolks and a gill of milk to the butter
at the last.
CREAM CELERY SOUP.
To make cream of celery soup. Cook
four or five heads of celery in a quart of
so of water, milk, or light stock, with
an onion: when tender rub it all through
a sieve. diIuting it with the liquor in
which it was cooked season to taste;
let it boil up again, then stir in off the
fire the yolks of two eggs beaten up In
new milk or cream. and serve. This is
said to be particularly good for rheu-
matism.
sufficient quantity of dried green peas
for at least twelve hours; then drain
them cook steadily for or five hours, till
tender enough to rub through a sieve.
Now for each pound of peas, weighed be-
fore soaking. take four ounces Of spin
sieve: now mix the Two purees diluttiag
salt beef has been boiled, if not too salt,
answers admirably, season to taste, and
stir in Just at the .uSt one ounce of
fresh butter. and directly this is dis
solved lift the pan off the fire: stir In a
wdneglassful Of cream or q little more
new milk, and pour it into the previous
ly well scalded tureen. Hand round