New-York tribune., 1896-05-24
SPRING SOUPS.

HOW TO MAKE SOME DELICATE ONES.
The soups OF spring and early summer among
the most delicious we have. At this season a langnor
possesses those in the strongest heath and
the appetite generally fails. The very best spring
tonic is a beef broth or a clear consomme. strong
as wine and favored with green vegetables and
! herbs. Such soups stimulate the digestion 10 the
| proper degree for the enjoyment OF substantial
! dinner. cream soup which has FOR its foundation
a good stock and boiled scalded milk acts in
actly the same way Even simply thickened milk
makes an excellent spring SOUP because it is smu-
la;ng and soothing without in the least burdening
the digestive powers. This preparation in France
often takes the place OF soup. 1t should be per-
feet cream. just thick enough to coat the spoon
dipped In IT, Mix two tabespoonfuls Of the best
pastry -four with pint OF milk. adding the milk
slowly prevent Jumps. Stir in another pint Of
milk Pour the whole into Puritan boiler. and
wh-n the water bOi.s In the outer Kettle stir the
thiclenel milk for ten minutes. Season II with salt.
Some cooks also add a dessertspoonful OF sugar.
This soup may be made heavier by adding a "iiai-
son" Of the yoks OF two eggs beaten with half
cup OF milk and stirred into the thickenel milk by
degrees. Do let the soup cook any longer. but
add tablespoonful Of butter. stir well and pour 1t
in the tureen a cupful Of little squares
Of toasted bread.
Another delicious milk soup IS thclened with rice
Boil two even tablespoonfuls Of rice in sated cold
water: adl them TO three pnts OF boiling milk, and
lot the whole boil mp the fire for half hour.
A1l little salt. Serve the soup IL H. with the
whole grains OF rice IN It, Or strain It through a
PURGE sieve and add toasted squares of bread This
simple soup must not be confounded with cream OF
rice soup which - made u stock with milk. and IS
a much elaborate article Much has been
written concerning "mdlgre SOUPS or those made
without meat. No malgre soup. however. is a sue
unless II contains some element to take the
place Of stock MIX takes the place OF stock better
than anything else. \ broth made Of beans or peas
or any of the pulses Is almost nourishing a
broth of meat Most vegetable soups. however,
must be made with foundation Of stock TO have
any for existence Cream soups are fire.
quenty made Of rich milk with water instead OF
milk and stock Such soups. II agreeable In flavor,
ara satisfactory at this season because they are
light and do not load down the digestive powers like
the heavier broth and thickened soup Of winter.
The excellent fashion OF to-day is to relegate such
heavy soups the luncheon table even IN winter
4 use nothing heavier than ccnsomme for a
dinner In very cold weather this rule may on
occasion be wisely broken and rich soup intro
duced when the meat course is light.
Asparagus makes the most delicious of all cream
SOUPS Select tho green. unbeached asparagus, even
II the stalks are smaller Han bunch VIII make
three pln,s Of soup. Cut oH the tips and lay them
aside to be used a garnlsh for the soup cat the
remainder OF the half bunch In small pieces and
throw +, in three plnts OF white stock. Add sprlg
OF thyme ono bay leaf. spray OF soup celery
and six sprays or parsley. with twelve pepper
corns Let the soup cook for half an hour, then
strain II through purre steve. pressing through
all the asparagus thai Will pass through Put the
soup over the Gre again add cup Of rich milk or
cream. and iet II boN up again. Add the asparagus
tins which have been cooked for ten minutes in
saltol boiling water and drained and or Tie
soup may be garn.shod with the tiny pfs OF golden
paste that are called 'crOutOnS soui'les.' Make
pate chou. exactly as yOu d) :or cream caKe9
Put half cup Of mix twatcr viii dD) over the IRE
boils add half a cup oc -four. Stir It over the fire
for a nomen, o. two. until It "cieaves from the
pan" then roll Il ont and cI' Il into peas Drefge
these lightly wlih rJur and fry them In boiling hot
lard until a golden brown. Drain them on coarse !
brown pape- 10 absorb every particle Of fat on the
outside and use them as a garnsh \ tablespoon |
mi of whipped cream added t. each plate OF soup
with the croutons is 4 dainty addition \ cream OF |
asparagus" should te Of very delicate green. II !
q - not the proper color. drop or i"o OF innocent
spinach green may give ihr desired iiHt
\ genuine 'prnianler ,on'omnl- can 'e'ioln ue |
put ou tine table In this climate before June, when |
,Ae now carrots turnips. onions aad eeks OF ne |
corsommh l. ought not TO b. necessary 10 saw |
mat ms - nrEr! So ro, o' ba, on T yesstahIes
boiled IN another stock made from veal and vege-
tables. II ls not a troublesome soup 20 make II a
weeks supply is made at time. though IL Is a
somewhat expensive one. Cut up N the regG-
A Young turnp. small white onion and two
lcrts when III" vegetables are Yet smaii a |
II cupfin of the mixed dice Steam the vegetables |
in "A cove. ed saucepan for ten minutes with a |
Tablespoonful Of butter but 10 not let them brown
ross them occasionally 20 prevent their sticking
10 the pan. Add them 20 the consomne Win TWO |
tah,ospoOrfuls OF we'll washed rice. Let the soup
cook for thirty minutes; then add two tablespoon
fuls OF green peas and the same quantity OF string
heans IL YOU wish keep the consomme per-
f.cflv clear soup the vegetables must all be cooked
scparot,Iv and added afterward. This soup. how
over viii not have fine flavor as when the |
vegetables are cooked IN the broth Sometimes
nlnce OF equal parts OF sorrel and lettuce, with
lutle parsley and chsryll IL added 10 the tureeen |
when the soup poured in. Half cupful Is SUM-
cleni for three plnts OF soup.
\ Juliennc soup is never so delicious as when
fhan A pr!utanier being made frequently of a
uhite sock instead OF consomme Use two car
rofs half a turnp. two stalks OF celery. half an
onion "A leek and eighth part OF cabbage.
cut the vegetables In thin strips like matches.
The onion cannot be managed In this way. so II |
IL often omitted. or. II IL IS used Is grated or
chopp,i to a fine mince. Fry tho vegetables |
brown and then put in n quart OF stock. Let them
cook for thirty minutes ana serve. DO not ADD |
the mince OF herbs. When this Is added and the |
ca bbage is omitted from the Juienne the soup be-
comes a tardiniere. 1t IL difficult 10 trace the |
name OF the Julienne soup. Boston authorities |
go so far as 10 claim Il for a Boston restaurateur |
by the name OF Julian, who conducted an estab- |
lshment many years ago near tho 'Old south |
church" The soup. however. Is undoubtedly OF |
wears ago and 1t is included in all modern French |
cook books