Hopkinsville Kentuckian. [volume] (Hopkinsville, Ky.) 1889-1918, 1896-06-19
FoR SCHOOL 0HlIDREN.
Nourisbing Soups. Vegetables and
Simple Desserts for Them.

Il Fish should replace meat at leas
twice q week at the schoolroon
dinner, says the Housekeeper
Whether for the home table or th'
board in small or large schools, there
is no article OF diet that in colo
weather meets with more welcome
than good soup, especially good
vegetable soup. The soups given be-
low are all made entirely of vege.
tables, and when nicely made it viii
be strange child that will not eat
them with relish.
White haricot soup is made by
boiling the beans until they will rub
through a colander "a matter of three
or four hours), then adding to pint
OF the PURGE thus obtained two
tablespoonfuls of potato flour, wetted
with a little milk, large teaspoon
ful of salt, quarter one of pepper,
an ounce of butter, in which small
onion has been frizzled, q pint OF
milk, and pint of water. Stir un-
til this boils well, then pass through
the colander into the soup tureen.
It should be like rich cream, and
strips of thin, dry toast should be
eaten with it.
Another white soup that is even
better liked is made by boiling to-
gether two large turnips, two par
ships, a Spanish onion and few
artichokes, or three or four potatoes,
rubbing them all through the
colander, thicl1ening and seasoning,
then adding milk and nunre water as
before.
Potato soup is a universal favor
tie; so also is green or yellow pea
soup; both are very nutritious, but
the latter must be made either from
fresh or dried peas, never from pea
-four.
The secret of making these soups
nice lies in the careful rubbing of the
ingredients through a colander; they
must not be rough or lumpy.
1t is not often that children care
much for cold meats and to help it
down they will crave pickles and
sauces. More economical and salts
factory is it to spend little time
and trouble in preparing gravy,
slicing up the meat, warming it,
through in this, but only allowing it
to simmer never TO boil.
Or, if the meat be very "scrsppy, %
mince it, and adding enough gravy
to moisten it, make either a shep-
herds pie with potato or crust and
bake, or risoles, or hash, which, if
tender and savory, will become the
most popular of oil when served sur
rounded by wall" of whipped po-
tato. ....
Vegetable pies are very suitable
for the chldren's table, making a
variety. To make them pie dish
should be filed with layers of two or
three different kinds of vegetables
a few bits of butter placed on the
top, plenty OF seasoning sprinkled
over, and the dish nearly filed with
stock, gravy or milk. Cook until
the vegetables are almost tender be-
fore putting on short pastry crust.
Tomatoes sliced and alternated
with carrots, onions and macaroni,
or mushrooms and potatoes with
very little onion, or potato pie with
onions and apple to flavor it, are all
mixtures that will be much liked. . F.
A pie which is most economical
and nourishing is made by slicing
potatoes and finely minced fresh
beef, putting layer of each alter
nately in the dish, seasoning well,
and adding cupful of water, then,
when quite tender, putting on a
crust OF pastry, and baking until
done. a.-.4
Fruit can hardly be given too free,
ly, but it is better cooked than raw.
A simple custard, a mold for
boiled rice, rice pudding, sage or
tapioca pudding, all are more whole
some than pastry for serving with