The morning news. [volume] (Savannah, Ga.) 1887-1900, 1899-10-15
CREAM AND VEGETABLES SOUPS.
These Soups Arc as Grateful in Win
ter as Summer.


ter as summer.
For a simple cream soup, take a pint of
chicken stock or not as you like, and
a pint of cream, and heat them separate
ly-the cream in double boiler. You can
not put cold cream into cold broth, hot
cream into cold broth, or cold cream into
hot broth with any certainty that the mix
ture will not sour. When the cream is
hot, drop into it a fresh young onion. Take
an ounce of butter, froth it in a stewpan,
and add to it tablespoonful of -four into
which has been put a scant salt spoon of
white pepper and a scant teaspoonful Of
salt Stir little al a time the hot broth
into this mixture of -four and butter, be
ing very careful not to allow Jumps to
form. Remove the onion from the hot
cream, and stir into Il the hot. thickened
broth This IS cream soup par excellence.
It may. however, be delightfully."- varied by
the summer vegetables as they come along
into market.
Cream of Vegetable Soup.
Before beginning the above process for
cream soup, prepare your vegetables,
Take two young carrots, one medium sized
potato, boil them and mash them through
a sieve: take also a teaspoonful of finely
Il
cup of very finely chopped celery. Stir
all these into the cream soup, and you will
| have a summer dish that has few rivals.
Instead of carrots you may use cauli-
| flower: or peas in the place of celery. A
| half cup full of summer squash is also
very acceptable Indeed, one may use to
| advantage any fresh vegetables that hap
! pen to be in season. 1t is very nice to
! serve with this soup very small dice of
white bread that have been Drowned in
| the oven with little butter.
Green Corn Soup.
Prepare the cream soup exactly as be-
| fore. The flavor derived from dropping
the young onion in the hot cream is par
| Ucularly good with corn. Take twelve
| ears of firm fresh sweet corn The meth
| cd of cutting this is very important Nine
people out of ten fail TO do it correctly.
! Cut off only the very upper part of the
| kernels of corn and cook these tops in the
hot chicken broth. Now scrape the twelve
! ears until all the corn is out, giving you
a rich milk juice. Season this with a
good teaspoonful of salt and teaspoonfu.
| of powdered sugar The sugar is entirely
| lost as sugar, but brings out the sweet
| ness of the corn. Stir this into the boiling
| broth and then add ii to the hot cream. If
desired. small butten bean may also
| be used as a garnish.
\ PURGE of Peas.
This is made by boiling shelled peas in
| the chicken broth. putting the whole mass
/ through a sieve. and adding it TO the not
cream favored with onion. With peas it
| is also well to reinforce its natural sweet
ness with a scant tablespoonful of pow
dered sugar This is not supposed to con-
tribute anything in the way of sweetness
! but restores the natural flavor that the
vegetable has lost i'm the process of cook
ing. always the desideratum of the cpl
| cure.
Celery Soup.
Prepare a thickened soup just as for
cream of vegetables soup. Into this put
half a pint of celery chopped as finely as
possible, and cook until soft. Where one
likes the flavor of mace, it is very nice
| with celery to put a small niece into the