Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1896-03-13
SOUPS MADE EASILY.

SOUPS MADE EASILY.
Soups add much to dinner, and in
volve neither the time nor the expense
that young housekeepers imagine. A
soup kettle will take many bits that
cannot otherwise be made use of, and
a common stock is foundation for
many sauces, soups and gravies.
soup stock should be cooled quickly.
and left uncovered until perfectly
cold. Cream soups are made with and
without stock, and have come into
great favor, largely taking the place
of clear soups.
To make green pea soup without
stock: Turn can of peas into large
saucepan and cover them with hot
water. Add a small onion sliced and
let them boil until the peas are soft.
Mash them and add pint of water.
Melt two tablespoonful of butter and
stir into it one spoonful of -four. Stir
until smooth and add to the cooked
peas with two cupfuls of rich milk.
Season with salt and a little cayenne
pepper. Let the soup boil up once
after the milk is added; then rub
tiny squares OF fried bread.
To make croutons, or fried bread,
for soups: Out bread into slices
quarter of an inch thick, remove the
crust, and cut the bread into cubes
and fry them in smoking hot melted
butter until they are crisp and golden
brown in color.
To make thick tomato soup: Put
into a saucepan quart of canned to.
matoes and add pint of water, one
bay leaf, some pieces of celery, and
teaspoonful of sugar. Cook slowly
until the tomatoes are soft. In an.
other saucepan put tablespoonful of
butter, and when it isihot add sliced
onion and fry to light brown. Stir
into this u tablespoonful of -four and
little of the juice of the tomato. Add
this to the cooked tomatoes. Season
with salt and dash of cayenne pep.
per. Rub the whole through sieve
and reheat before serving.
For cream of celery soup: Wash a
bunch of celery and cut it into pieces
and boil it in pint and half of
water forty minutes. In another
saucepan heat to boiling slice OF
onion and a small piece of mace in one
pint of milk; mix one tablespoonful of
flour with one of butter and moisten
with two tablespo onfuls of cold milk
and add to the boiling milk. Cook ten
minutes. Add the cooked celery and
water ..in the cookedI milk and season
with salt and pepper. Strain and
serve. A cup of whipped cream added
after straining makes the soup much
richer.
To make cream or barley soup:
Put in granite kettle three pints of
white stock, an onion sliced, small
piece each of cinnamon and mace, and
one teacup of barley. Allow these to
cook very slowly four hours, then rub
through sieve and add one pint of,
boiling milk and half pint of cream.
Season with salt and cayenne pepper.
The yolks of two eggs beaten light
with two spoonfuls of cream and added
to the boiling milk just before the
soup is taken from the fire make it
very much richer.
To make bisque of tomato: Put in
saucepan one quart of tomatoes and
an onion sliced. Place them over the
fire and let them stew fifteen minutes.
Meanwhile put over the fire in dou-
BILE boiler one quart OF milk. Cream
together two tablespoonfuls OF -four
with the same quantity of butter and
add to the milk when boiling and stir
constantly until it thickens. Rub the
tomatoes through sieve and return
them to the fire. Add teaspoonful
of sugar and salt and pepper to taste.
When it is time to serve add half
teaspoonful of soda to the tomatoes
and then the boiling milk. Stir
quickly and serve at once. The soup
must not stand after the Ingredients
are put together. Serve croutons in
the soup.
Any one who likes onions will enjoy
the following simple soup, which is
quickly made: Slice two or three
good sized onions and fry them in
little butter until they are soft, then
add three tablespoonfuls of aour and
stir until it is little cooked, but not
brown. To this gradually add pint
OF Do1ilnB wafer, or 6tock II you uaVe
it, stirring all the time SO it shall be
smooth. Boil and mash three good
sized potatoes and stir in them one
quart of boiling milk. Stir the two
mixtures together and season well.
When very hot pour through collen'
der into tureen. Sprinkle over the
top tablespoonful of parsley,
chopped fine, and little fried bread.
For egg balls to put into soups:
Boil four eggs until hard. Drop them
in cold water, and when cool remove
the yolks and mash them to paste.
Season with little salt and pepper
and mix the paste with the white OF
one raw egg. Form the paste into
balls the size of hazel nut, roll them
in -four and fry to light brown in