The daily morning journal and courier., 1898-12-03
SOME EAsY-MADE GOOD SOUPS.

SOME EASY MADE GOOD SOUPS.
 Stock German: Six pounds of beef, six quarts of water, two pounds of breast of veal, an old fowl, a hambone, one pound of liver, and tablespoonful Of salt cover and simmer three hours, carefully taking off the fat. The quan- tity when done should be reduced one half in cooking. At the end of two hours add a head of celery. one carrot, two turnips, one onion, a few sprigs of parsley and salt to taste. If the stock is for plain, bouillon a bouquet only need be used. The meat of the German stock is variously used. Some people throw it away, but these are the excep- tions: as a rule, it is remade into what the doctors call waste" for healthy distension'' under various names of force meat, crcquets, rissoes and pate merely vehicle for some rich ingredi- ents.
 Stock English (Dr. Kitchener); Mine pounds of the leg of mutton part of beef; cut it into pieces of four ounces each. Put four ounces of beef dripping and two large onions into deep stew pan capable of holding two gallons, and let them fry about five minutes. Then put in your meat and add by degrees three-fourths of a pound of flour, and stir it well together about five minutes. Pour in six quarts of boiling water and keep stirring till all bois Take off the scum as it rises, and put in two tea spoons of black pepper, two of ground pt,1 lcolf +o ocfn Lot simmer for three hours and a half. Take the meat out, and when it is cold cut it into pieces half an inch each. The above is for sixteen people, and will yield three quarts"
 Soupe la Milanaise: Break into three-inch lengths one-fourth of a pound of macaroni and put it into plen- ty of salted water. Let it boil three minutes, then move the saucepan to the back of the stove to simmer down for twenty minutes. Drain it, put it into a clean saucepan, cover to level with good consomme and let it reach the boiling point just once Strain it again, put ting the liqucr aside for gravy, and put the macaroni in the soup tureen and pour over it very clear consomme made very hot. Serve apart a little grated Parmesan cheese to each person.
 Hasty soup (German): Cut two pounds of meat in thres-inch squares, put an egg the size of piece of butter in a stew pan, heat it, put in the meat and fry quickly to get them brown, dredging while they are cooking with a tablespoon of flour. Do not let the meat burn or get too dry. Cut up one third of a head of celery, slice one on- ion, grate one carrot and stir all this into the meat, cover slowly, and stew in it's own steam fifteen minutes. Then pour in enough hot water to give the soup required for the meal, and let it boil twenty minutes. Pour small toast ed fingers of bread in the tureen and the yolks of two hard-boiled eggs grat- ed above them. Strain the boi ing soup over the toast and egg. A writer says a good word for beef extract for quick soup, or one can even make light soup of caramel and seasening-as she dis covered by accident in Paris: I had gone one day into "Duval'' for lunch, and just as had been served with my soup I pushed it away and said to the waitress: q forgot it was Friday; bring me fish, please."- "Ah, madame" she replied, smiling, you will not have to tell this soup in confession. One might haptize in it. It is nothing but caramel and fresh herbs. It is as peni- tential as possible. The cook told me so himself. f.''-Chicago Tim s-He. aid.