Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-10-31
APpETlzINo SOUPS.

q sofc1ood. Ad1ress: EDITOR n0elmAxn8s
CU1uun. Oxford Democrat. PArts. nalne.
APpETizINo SOUPS.
A fsmous cooking teacher aud chemist
insists that no dinner, however simple OF
frugal, 10 complete without soop.
Aperfect soup mase Be appstistnG, ~
veil - ncssbhing. Sosps ~hsn proper
" made are wheleeoue, easily digested
and inexpensive, and can be served fol
luncheon or supper on Q cold day equal
~ ~ well as for dinner.
some Of the most delicious soups an
pos made from vegetable stock, while
formerly our mothers aud grandmother,
considered meat broth the basis OF oil
good soups.
MILK soCP.
One cup of potatoes msshed and sca
soned with salt, the yolks Of three hard
boiled eggs mashed and made smooth
with milk, one-fourth cup of butter, ont
quart Of milk brought 10 the boiling
point, one large tablespoonful OF -four
Stir quickly and strain.
CREAM OF CELERY SOUP, NO. 1.
Cook . pint OF chopped or cut celery
In water until tender, then rub through
sieve. Add one teaspoonful OF salt
tao even tablespoopfuls each Of butiel
and fiour rubbed smooth, and q pint o.
boiling milk, In which slice OF onior
has been sexlded.
CREAM OF CELERY SOUP, NO. 2.
One pint OF celery cut into inch pieces
and cooked 10 pint Of water with tea
spoonful Of salt until tender enough e
rub through colsnder or sieve. Place
In double boiler pint OF milk ant
half n teaspoonfui Of parsley. When 4
comes TO boil add the celery and let |
simmer for ten or fifteen minutes, theI
add two even tablesp oonfuls Of butte
and enc tesspoonful of -four rubbet
smooth. Boil for few moments, strail
and serve.
CREAM OF ASPARAGUS SOUP.
Boil slowly for forty minutes on,
large bunch Of asparagus which haI
been cut into pieces, In one pint o
water. At the end of this time rem0v,
the tips and press the rest through ,
colsnder. Place q quart OF milk 10
double kettle and when IL boiis stir Int
II two tsblespoonfuls OF -four and ont
hea ping tablespoonful OF butter rubbc,
together until smooth. Stir until smootl
and thick, then add the asparagus which
WAS pressed through the colsnder, sea
son with salt and pepper, heat, and adj
the asparagus tips, then serve at once
very hot.
CREAM OF CORN SOUP.
One pint OF corn, cut but not CRATES
from the cob, cooked slowly In thre
pints OF boiling water until tender, rul
through q sieve and return TO the kettle
Rub three tablespoonfuis Of butte
smooth with two tablespooufuls Of -four
and stir into the soup; continue TO sti
until it thickens, then add pint OF boil
ing milk (part cream greatly improve
| ~, and season with salt and pepper Il
taste. Scrape with q knife all the juic
aud pulp left on the cobs after cuttinl
of the corn, and stir In next to the las
thing. Let IL boil two or three minute
aud add the well-besten yolks OF tw'
eggs. Serve Immediately.
cAuLIYLowER SOUP.
Ina quart Of chicken stock cook
good sized head OF csulinower (whIcl
has been thoroughly washed and picke'
apart add one teSspoonful Of salt ant
let Il simmer slowly for half an hour
Drain and add to the liquor one pint o
new milk, teaspoonful Of onion juice,
bay leaf, and two even tablespoonfuls o
iour which have been rubbed smootl
| with one large tablespoonful OF butter
When this Ia smooth and thickens, adj
the caulinower, nicely trimmed, ant
serve Immediately.
TOMATO sour.
Add TO three pound can Of tomstoe
one quart Of boiling water and let II Dol
half an hour with couple Of bay leaves
Strain through colsnder or coarse slew
10 remove seeds, return TO the stove an,
add one teaspoonful OF soda and on
quart Of milk; season with salt and ad,
= piece Of butter the size Of an egg
When 1t boils up II IL ready to serve.
A pint Of beef or chicken stock can b
bstituted for half the water aud will
improve II very much.
MRS. RoRER's NORMANDY SOUP.
One knuckle Of veal, one quart o
white button onions, four quarts OF coll
water, half q bakers i've cent loaf, on
quart Of cream, two tsblespoonfuls o
butter, salt and pepper TO taste, tw,
xblespoonfuls Of -four. Place the Yea
In = soup kettle with the onions an
water and let II simmer slowly for tw
hours, then add the bread cut In slices
Let IL simmer slowly for two hours long
er. Remove the knuckle and press Tn
ingredients through q sieve. Rub IN
-four and butter together until smootl
and stir into the boiling soup, stirrinl
constantly until IL thickens. Add III
cresm, salt and pepper, and serve.
CREAM or CHICKEN SOUP.
Cook slowly on the back OF the stow
one quart OF chicken broth and tw
hespipg tsblespoopfuls Of rice (wsshe,
thoroughly for half an hour. Mix To
gether one tablespoonful Of butter an,
three tsblespoonfuls Of sifted -four until
smooth; stir this into the soup and con
tinue 10 stir until thick and smooth, sea
son with salt, aud add one pint Of scald
ed new milk.
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