New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-01-03
80 =7OV5EHOLD
rs, IA. TALKS
CREAM SOUPS SOUFFLE BALLS AND CAKE
ICING

Cream soups make agreeable luncheon course
II served with soufle balls or with the daintiest
croutons of toasted bread. They are inexpensive
end quickly made. A celery cream soup can be made
from the outer and tougher stalks OF the celery
heads. which often too much darkcned by
handling in the market 10 be 1T for the table. Take
these outer but bleached stalks, wash them well,
and when you have the equivalent of two heads OF
celery rim off the green leaves. cut the white
stalks in small pieces and boil them slowly for
three-quarters OF an hour in quart Of water or
of water and white stock in equal quantities
Strain the celery and the liquid in which 1t was
cooked through a PURGE sieve. pressing all the pulp
Of the vegetable through Add a quart OF milk and
when the mixture comes to the boiling point
thickenine OF two large tablespoonfus Of -four
mixed with the same amount Of butter and thnnod
with n little OF the boiling soup. Stir the soup
steadily Tor ten minutes after adding the thcken-
ing and season it with salt and pepper. Finally
draw the kettle TO the back part Of the stove and
beat the yoks Of two eggs In a cup with httle
cold milk or cream. Add enough Of the not soup 70
the mixture to heat it and then stir It quickly
into the remainder Of the soup. Serve the soup with
a cup OF souhle balls
sOUFFIE BALLS
To prepare these balls pr: gill OF cold milk with
n tablespoonful Of butter. and when 1t boIls add
rather scani haf-cup Of good pastry -four and stir
well lie, it cool about ten minutes and then add
two eggs. beating them in one after the other
Roll out this pastry until IL IS about as thick as
eood-sized pea Cut Ii ont into balls the size OF
large peas and fry them in hot fat They VIII swell
up into hollow tender souies OF golden paste, ike
that Of cream cakes.
Another EXCELLENT garnish for cream soups and
purecs OF peas and other dried vegetables Ia pre-
pared OF dried bread CIT scraps Of stale bread into
shape After cutting the stale bread dry II thor
oughly In the beating closet, which Is under me
regular oven Of the in some ranges placed
aLOve The bread must remain drying until all
moisture has left II, when IL can be put away IN
boxes and kept an Indefinite time ready for use;
For garnish OF toaS; simply brown cupiui OF
these dried pieces In hot oven. afier spreading
them on buttered tin If you prefer dip them IN
clarified butter. and let them remain In not oven
long enough 10 turn rich golden brown
Sometimes these small crouions are simply cut
into the shape OF dice about the size OF the dice OF
a backgammon board.
READY-MADE FROSTING.
II Is sometimes convenient TO have icing on hand
for cakes This can be done by preparing simple
foudant icing OF n pound Of sugar boiled TO the
ball" with a cup OF water. Cook the syrup In
bright grantc-ware saucepan. When drop rolled
befWcen the finger and the thumb becomes q creamy
ball remove the saucepan from the flre. When me
svrup has cooled enough 10 bear ones lnger In II:
beain 10 stir it, and after 1t has become smooth and
o,iife and OF the consistency OF lard begin 70
trcad When II has been well kncadei press IL
into an earfhen lar: cover It with wc-oiled paper.
and eel II away II will keep about month, but
f,er that time Il soon becomes too stale for use
NJ On thia icing Is needed for cake. set little in
a howl in boiling water. and when i is melted pour
I, ovcr The cake and quickly spread II on smoothly
and evenly. II will harden rapidly