Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-06-07
HOMEMAKERS COLUMN.
SOUPS WlIHouI MEAT

SOUPS WITHOUT MEAT.
The object In taking soup 1t the be-
ginning Of meal 10 70 warm, stimulate
and prepare the stomach for the heavier
food that 10 70 follow. The clear beef
soups are, for this reason, the accepted
dinner soups. Soups made without
meat contain greater food value and
are best adapted where the food follow
Ing Ia Of . less concentrated or lighter
nature. A good rule TO remember Il to
precede the scrap or picked-up dinner
with good, nutritious soup, and the
heavier meat Dime. with light soup.
For luncheon, when the soup forms al
most the entire meal, . PURGE, such 10
black bean, split pea or dried bean, IL
advisable, while for dainty luncheon,
bouillon or one of the fruit soups may
be served In cups.
AVERY FINE ASPARAGUS SOUP.
Take one bundle, or about twelve
good-sized shoots Of asparagus; peel,
cut of the heads and put them aside;
cut the remaining part Of the shoots into
pieces about an inch long. Cover with
q quart Of water; boil for five minutes,
drain and throw the water away; cover
again with one quart Of boiling water |;
add teaspoonful Of salt, simmer gently
for thirty minutes and press through q
colander; add one pint Of milk: rub to-
gether tablespoonful and half OF but
ter and three rounded ta6lespo0nfuls OF
-four; add them carefully TO the hot
soup; stir until thick and smooth, using
double boiler for the second prepare
ton. Add a teaspOonful and half OF
salt, and quarter Of q tesspoonful Of
black pepper; strain this through fine
sieve; rehest and serve very hot.
CREAM OF ARTICHoKE sOUP.
Take four medium-sized fresh arti-
chokes; wash, boil until tender, and re-
move the skins; chop the srtichokes
very fine, then mash them through a
colander. Put two tablespoonfuls OF
butter into saucepan; add one sliced
onion, shake and stir without browning
until the onion Is soft and tender. Add
u bsy leaf. Moisten two tablespoonfuls
Of -four in a little cold milk, then add
this 10 one quart OF milk; strain into
the saucepan with the butter and onion.
Add the srtichoke that has been pressed
through colander, and stir constantly
until IL reaches the boiling point. Strain
through a fine sieve; add n teaspOonful
OF salt, dash OF red pepper and serve
CREAM OF LIMA BEAN SOUP.
Cook one pint Of good-siyed lima
beans In sailed water until perfectly
tender, and press through q colander.
Add TO them gradually one quart Of
milk; turn into double boiler, aud add
q tablespoonful OF grated onion, a bay
leaf and blade Of mace. Rub together
one tablespoonful Of butter and two Of
flour; add to the mixture; stir until
thick and smooth; put through q fine
sieve; add n teaspoonful of salt, q dash
OF pepper, and the soup IL ready TO serve.
White beans, such as kidney, or any
fresh shell beans, may be used In the
same way. The havorings may be
changed celery salt may be added In
the place OF bay leaf, or single Glove
may be added.
BLACK BEAN SOUP.
II Is very common to use, In making
this soup, a good beef stock. Being
quite nutritious, however, II may be
made from water alone. Soak the beans
over night; next morning drain off the
water, cover them with cold water,
bring them to boiling point, drain and
throw away the water. To q pint Of
beans add two quarts OF water. Simmer
gently for one hour, then add an onion
with half a dozen cloves stuck In Il, a
bay leaf, and q teaspoonful Of celery
salt; cook the beans slowly for another
hour, and press through colsnder.
Add a tablespoonful OF butter, return
the mixture to the fire, and II too thick
add just little boiling water. Put into
the soup tureen which Is to be used at
the table two hsrd-boiled eggs cut into
thin slices, half a lemon and table
spoonful OF chopped parsley; you may
add, also, q teaspoonful OF Worcester
shire sauce. Pour 10 the PURGE, and
serve with crout0ns.
Dried white bean, split pea and lentil
soups may be made after this same
receipt.
BIsorE OF CUCUMBER souP.
Put two tablespoonfuls OF butter and
one onion together In q double boiler I;
cover the boiler, and allow this TO cook
for thirty minutes; then add four good
sized, almost ripe cucumbers that have
been peeled and grated; stir for a mo-
ment add tesspoonful OF celery salt
and one quart Of milk. Rub together
one tablespoonful Of butter and two Of
flour; add 20 the mixture, cook until
thick and smooth. Add n dash Of red
pepper, and strain through very fine
sieve. Reheat and serve with squares
Of toasted bread.
Squash soup may be made after this
same receipt, boiling aud MASKING the
squash, and adding II to the onion, and
finishing the same as directed for the
bisQue OF cucumber.
CREAM OF CORN soUP.
Score down the grains and press out
the pulp from six goodsized ears Of corn :;
add 10 this Ia double boiler one quart
Of milk, a teaspoonful Of grated onion,
not more than one-eighth OF = teaspoon
ful Of ground mace, about teaspoonful
OF salt and dash Of pepper, and, II you
like, a teaspOonful Of sugar. Rub to-
gether one tablespoonful OF butter and
two Of -four; add to the soup and stir
until thick. Serve In hot tureen after
pressing through PURGE sieve.
CREAM OF CARROT SOUP.
Crate three good-sized carrots; cover
them with pint Of hot water; add a
slice Of onion, bay leaf and two cloves !;
cover and cook slowly for one hour.
Rub together two tsblespoonfuls of but
ter and three of -four; add to the carrot
mixture quart Of milk, stir In the thick
ening, and stir carefully until the boil
ing point Is reached, and press through
sieve. Season with teaspo0nful and
a half Of salt and quarter Of tea
spoonful Of pepper.