St. Paul daily globe., 1896-02-03
SOUPS MADE EASY.
Recipes That Do Not Involve Either
Much Time or Much Expense.

Mucn or MuCh EXD3nScs
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 a foundation for
many sauces, soups and graVies.
A soup stock should be cooled quick
ly, 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 cream tapioca soup: Wash
one-third of cup Of pearl tapioca and
soak it in two cups of cold water at
least five hours. Put the soaked tap
| ioca over the fire with one quart Of
white stock and let it simmer one hour.
Place in double boiler half a pint Of
cream and the same quantity Of milk,
one onion sliced, two stalks Of celery
cut into pieces, and a small piece of
mace. Melt a tablespoonful of butter,
stir into it an even spoonful Of -four,
and add it to the cream when it is
boiling. Season with salt and cayenne
pepper and let it cook ten minutes;
then strain on the tapioca and stock,
and serve with half a dozen spoonfuls
of whipped cream put over the top of
For black bean or mock turtle soup:
Soak over night in two quarts of water
one pint of black beans. In the morn
ing drain off the water and add three
quarts Of boiling water, a small piece
Of lean ham, half a dozen whole
cloves, small piece each of cinnamon
and mace, a stalk of celery, one bay
leaf, and sprig of parsley Cut fine
medium-sized onion and thick slice
Of carrot and turnip and fry them in
three tablespoonfuls of butter. Add
the vegetables to the soup and put
spoonful of flour in the pan with the
remaining butter and stir until brown.
Add this to the soup and cook alto
gether very slowly three hours. Put
in the tureen one lemon sliced thin,
two hard-boiled eggs cut into slices,
and one gill of sherry wine. Season
the soup with pepper and salt, if re-
quired, and strain through a coarse
sieve into the tureen and serve.
A French beef soup is made thus:
Cut into small pieces and remove all
the fat from three and q half pounds
Of the cross rib or shoulder of beef.
Take a large knuckle bone that has
been well broken, and put it and the
beef In soup kettle, and cover with
cold water, using five quarts at least.
Heat slowly, watching 1t, and as soon
as 1t IS boiling skim carefully. When
it has been thoroughly skinned, add
one bay leaf, one red pepper, or one
dozen whole black peppers, one can of
tomatoes, and two leeks. Peel one
large onion, put it on live Goals, and
keep turning it until black. Then stick
in 1T three cloves and put it into the
soup. Keep the kettle where the soup
will just simmer from three to four
hours. Before taking it ffom the fire
add two teaspoonfuls of salt and put
tDp~c
and hold over live Goals until the sugar
is melted and almost ready to brown.
Draw the soup kettle forward and stir
in the melted sugar. Let the soup boil
rapidly one minute and then strain.
To make greer 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 cf water
Melt two tablespoonfuls 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 through
coarse sieve and serve with tiny
squares Of fried bread.
OX-tail soup is inexpensive and eX-
ceedingly good. Wash two OK tails and
cut them into pieces, separating them
at the joints. Put two tablespoon
fuls of butter into frying pan, and
when it becomes hot put in the pieces
Of OK tail and onions cut in slices and
fry them to a light brown. Put the
Drowned meat in soup kettle with
three quarts Of cold water one bay
leaf, one carrot, sliced, a stick of eel
cry, four cloves and six whole peppers
Let them cook slowly three hours. Pick
out some of the pieces of OK tail for
the tureen. Season the soup with salt,
and strain and remove the grease. Then
reheat and add the pieces of OK tail
and turn into the tureen. If desired,
a glass of sherry may be added to the
soup.
To make a 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
a teaspoonful of sugar. Cook slowly
until the tomatoes are soft. In another
saucepan put tablespoonful of butter,
and when it is hot add a sliced onion
and fry to a light brown. Stir into this
a tablespoonful of flour and a little Of
the juice of the tomato. Add this to
the cooked tomatoes. Season with
salt and a dash Of cayenne pepper.
Rub the whole through a 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 sauce
pan heat to boiling a slice of onion
and small piece of mace in one pint
Of milk; mix one tablespoonful of flour
with one of butter and moisten with
two tablespoonfuls Of cold milk, and
add to the boiling milk. Cook ten min
utes. Add the cooked celery and water
to the cooked 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 Of barley soup: Put
in a granite kettle three pints Of white
stock, an onion sliced, a small piece
each Of cinnamon and mace, and one
teacup Of barley. Allow these to cook
very slow four hours, then rub through
a sieve and add one pint Of boiling
milk and half pint Of cream. Sea-
son 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 1t very
much richer.
To make bisque Of tomato: Put in a
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 a double
boiler one quart of milk. Cream to-
gether two tablespoonfuls cf -four with
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