The Providence news. (Providence [R.I.]) 1891-1906, 1898-02-28
1850 ---
Ny Dear Kate:

am glad you were pleased with the
letter from my French correspondent,
for he has agreed. at my request, 10 fur
nish me several more. and we may all
get an insight into the mysteries Of tn,
French kitchen. His second letter. with
the exception of personal Introduction,
follows: Culinarily yours,
COMFORT JONES,
Doctor of Cookery.
In my previous letter we laid the foun-
dalton for soup making by constructing
soup stock. We also made one soup,
which could be varied so as TO cover sew
eral dinners. but we should have sew
eral more before going 10 the next course
fish. Without any introduction let me
give you several simple recipes. each be-
ing calculated, where a specific amount
of material is stated. TO furnish dinner
for four or five persons
RICE SOUP.
Stock, two or three quarts: rice, one
half tablespoonful. Wash the rice and
then let IL boil i'm some water until soft
Let il drip, cool it with cold water and
then let 1t drip again. Warm your stock
and when ready TO serve, put the rice
in the soup. which you must not allow
to boil again.
BARLEY SOUP.
To make o good barley SOUP more
time Is required, the ingredients being
three tablespoonfuls barley: one table
spoonful butter one glassful cream, the
yolk OF one egg, three or four table
spoonfuls OF barley and two or three
quarts OF stock Iprepare il in this way:
First by washing the barley and letting
1t stand 10 soak for about half an hour
in cold water, then drip IL and let IL boil
till soft, putting il into boiling water at
the start. You then put the barley into
your stock and cook for a few minutes,
until the barley is just right to serve.
Now, take the yolk of egg. glassful OF
cream and spoonful of butter and beat
all well together in a bowl and gradually
add the mixture to the soup, stirring
constantly. You may keep the soup On
the range when done 20 keep 1t warm,
but do not let it boil again.
I have given these soups In this order
from the fact that they all, viz, the
Prntanier mentioned in my first letter.
and the barley and rice soups above. can
be used in SC many combinations and
gre for this reason fundamental You
may have beef soup with barley or rice,
chicken soup with rice, or lamb broth
with either by following the directions
for cooking the rice or barley and adding
to the other ingredients. The prepara-
ton of plain beef or chicken soup is so
simple and well known that l will not
take space To give my way Of doing it
a. this time but shall be happy 10 do so
later, if YOU desire.
But there is another class OF soups
that deserve attention. They are
Known as PURGE or cream soups. This is
a thick soup and when properly pre-
pared IS both palatGble ara satisfying.
Indeed. they are so hearty as TO require
limited eating, Il you are to have a
course dinner to follow The puree can
be made OF many things, notably OF
chicken, celery and game although al
most ell kinds Of vegetables and even fish
are used by some cooks.
The FIRST essential in every case is to
cook wcll whatever material you use
Until It is tender enough 20 sift through
q sitter ma!Ing clear pap. Then you
must have something To unite all the
parts OF the soup together into creamy
substance. ard this binding we call
'liaison." Reduced to English, the
liaicon is nothing but yolks Of eggs.
cream and butter, beaten together, with
the addition OF flour or cornstarch, to
give the required thickness.
The success OF your attempts In this
direction will depend largely upon the
way you handle the liaison. II is the
last thing to put into the soup just be-
fore serving. must be stirred i'm care
fully AID ia no case must the soup boil
efter IL is put in. The better way is 10
MIX with the liaison some OF the warm
soup before stirring The whole together.
Perhaps the best way 10 illustrate isto
make a soup Of this kind, and we will
begin with
CREAM or CELERY.
Five stalks celery three tablespoons
fu fiour. three tablespoonsful butter,
yolks OF three eggs. one-half teaspoon
ful sugar, one glass cream and two or
three Qunrts stock. Wash and clean
celery. let il boil for i've minutes. drip.
cool with cold water and drip again.
Then chop the celery. put IL In a sauce
pan with two tablespoonsful butter TO
cook n few minutes and add the stock.
Let all cook together FOR an hour. pass
through sitter and put pap back in
tin saucepca and heat it hot When
ready L. serve. make liaison of the
.olks of eres. glass of cream and table
spoonful Vi butter, and add 1t ss sug-