New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-03-29
THREE RECIPES FOR SPRING SCUBA

, ,. a,~., co,.lderahly n their make
from tho winter soups, when are espee'.nS w.
and stimulating Beef and mutton are IN p'ms co.
dition in winter and. although they are never oos
o. market the meats are not as sooo III 'p'"s
they are later in the summer or earlier IN tho 49,
bs, the animals are fed the rich grasses OF tno
meadow and the new harvest
veal "a nov in Ane condition. and this 10 one ef
the hest meats for stock and should oe the ossu
OF spring soups A rule for this delicate ana osa'
cious stock vas lately given Cream ana MIX IL
richer a. this season than in winter or even IN YAH
yyhen combined with a veal stock. cream or mug
Gives foundation FOR a soup which IL q. once DELL
cate and adapted 70 the season: Il Is also nooHsa'
ing and as stimulating 10 digestion as oeei con-
sonme in winter Julienns and Brunoise are I've
varieties OF spring soup which owe their exceuencS
TO the delicious young vegetables with which they
are favored as well 70 the eelarnous deIicats
stock which Is their foundation. New spring a.
summer vegetables must always be used
JULTENNE SOUP.
An excellent rule for Juenns soup Is the follow
ing: Cut into fine. long. matchks shreds two
young carrots and half young turnip Add two
leaves OF celery. an eighth or new CAD
bage, one leek and half an onion brown
these vegetables tablespoonful OF butter; then
turn them into a soup kettle and pour over them
one quart o, veal stock Season with one-haf OF
teaspoonful OF pepper and half tablespoonful OF
salt Cook the soup for half an hour and then add
two tablespoonfuls o, cooked green peas and one
tablespoonful OF cooked string beans. Bot up the
liquid again and serve
This and Brunose soup offer an opportunity 70
serve few peas and string beans or other new
sive TO use in larger quantity special cutter :!
may be purchased 70 cut vessas,es tor soup -
merely chopped
BRUNoIsE SOUP.
TO make three ptnts OF this soup peel three medi-
um-sized new carrots. ono new turnp. half IN onion
and two iesks. Cut them all into sman seuosuA
Put them. with two ounces Of butter. in . covered
saucepan 10 cook for a few minutes: then turn them
into a soup kettle and pour over them three pinte
OF good veal stock. Season with half teaspoon'u'
OF salt and teaspoonful OF pepper Cook for three
quarters OF hour. and serve with little squares OF
toast.
An inexpensive ppkin OF stoneware Is one OF tho
sweetest and best kettles to cook soups IN.
The two-quart SIZE about 10 cents. so that one
AFFORD 10 replace them when they are broken.
ASPARAGUS SOUP.
Asparagus cream soup Is the most delicious Of the
many palatabe cream soups. All these soups may
be made with water instead OF stock but better
made with veal stock though in French families.
where they are generally used. water f. considered
dish OF asparagus peas" Boil the remainder OF tho
bunch with a dozen peppercorns and a teaspoonfuI
o. salt IN three pints OF nice veal stock water
II water is used. fry onion In butter and add 10
II. The stock is favored with vegetables and will
need no further seasoning Let the asparagus cook
PURGE sieve. letting all the soft pulp OF asparagus
Return the strained soup 10 the Are and add two
tablespoonfuls OF -four. mixed with two tablespoon
fuls OF butter: Add this thckenlng TO half cup Of
soup hrs before mixing Il In the whole In order %
prevent Jumps forming
Let the strained soup cook for six minutes. stir.
peas" or tips. or you can substitute the sarn4
amount OF croutons