Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-09-20
SOUPS.
VARIOUS PLAIN SOUPS.

The plain soups, those made nom IN
cleared stock, have been selected, not q
much because they are less trouble n
make, but because they are used more
commonly 10 the average household,
where more uourishment 10 desired, and
the soup 10 not looked upon - simply
one course among many, but ID consider
ed - really . substantial part OF ths
meal, the average dinner including only
three courses: soup, meat, vegetables
and dessert.
MIXED VEGETABLE SOUP.
Take one pint Of uncleared stock, one
pint boiling water, one-fourth cup each
Of onion, turuip, carrot, tomatoes,
celery, potatoes, parsnipe, cabbage and
rice or macaroni II desired.
Put the soup stock and the boiling
water into kettle on the stove, and
when they come to boil, add al the
vegetables chopped fiue, and simmer Of
boil very gently from One-half to three
quarters Of an hour, or until the vege.
tables are tender. A little sugar added
IL often agreeable. Serve the soup with
out straining.
All or only some Of the above named
vegetables may be used for this soup
and others may be added or substituted
ms king It just what It's name implies, 9
mixed vegetable soup.
TOMATO SOUP.
Take one pint uncleared stock, on<
level teaspoonful sugar, two cups strain
ed tomato, salt and pepper to taste
Plsce the stock In kettle on the stove
and let II come to the boiling point; add
the strained tomatoes, sugar, salt and
pepper to taste, and sgain Jet II come Il
The boiling point and serve with little
squares Of bread, Drowned In butter OF
fat.
CARROT sour.
Take one quart stock, one teaspoon.
full Of sugar, one small onion, sliced
very fine, one pint carrots, cut 10 small
tubes, one teaspoonful rice, salt and
pepper to taste. Boil the onion, rice and
carrots vigorously for about twenty
minutes or until they are tender
stirring occasionally With u fork; ther
drain and sdd 10 the stock which b :
been brought up to the boiling point
Add sugar, salt and pepper to taste, ant
serve.
BEAN soUP.
Tske one quart stock, one-half cur
hite beans, previously soaked for two
or three hours, one potato, one table
spoonful each OF turnlps, cubed ol
sliced, and a psrsnip.
Cook the beans for an hour In boiling
wster. add the potato, turnip aud pars
nip. cubed or sliced, and cook until al
are tender. Then add this mixture u
the quart Of stock, previously brough
10 boil; season TO taste with salt Ant
pepper, and serve.
NOODLE soUP.
Make vegetable soup, rs above de
scribed. or tomato soup, to which add
ten minutes before serving, noodle.
made as follows:
Beat one egg well, seasoning II with
salt and nutmeg or mace. Add noui
very gradually, stirring Il with spoor
until you can stir no longer and little
ball Il formed; then nth the back OF TIT
.poon add -four very slowly, sort o.
kneading II In. Roll out very thin, Ions
and narrow, on board slightly Toured
and let II lie there until dry. Then roll
IL up ss though rolling paper or cloth
alter which slice il with sharp knife
Boil ten minutes In the soup.
BALL SOUP.
Mske vegetable or tomato soup a
pre-, iously described. TO which add five
minutes before serving, tiny balls made
as follows:
Take one-hslf cup finely chopped
cooked meat. beef preferred: one egg
(use yolk only, salt and pepper to taste
Season the meat, beat the yolk OF th'
egg, and mix as much Of II rs Is neces
ssry with the meat 10 moisten II to suci
consistency that little balls may b
formed. Boil in the soup for five min
rtes. Or place one level Tablespoonful
Of flour TO twelve balls) In n saucepan
then add the balls and shake well. Pu
one level tablespoonful Of butter In al
omelet pan, and when brown put the
balls In same snd shake, as In parboil
ing oysters, to keep the balls from burn
ing. Brow and add to the soup.--Goot
Housekeeping.