Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-06-22
Go'SS@2ezs,2
SOUPS FOR HOT WEATHER.
(By Christine Terhune Herrick.)

(By Christine Terhune HerrickD
With the advance OF warm weather,
soup decreases in popularity. As a first
course it is no longer welcomed with en-
thusiasm, and is eaten spafingly, II at
all.
The housekeeper who watches the APP
lpetites of her family will not be slow to
recognize the change. Should she be
stickler for soup as an inevitable first
course all the year round, she will have
to try to reconcile her household TO a
continuation of the dish by offering 1t to
them under new forms.
The heavy meat soups that were popu-
lar In cold weather may now be omit
ted In their place may be served yege-
table soups, thick or thin, with stock or
without, and fish soups and bisques that,
although a trifie heavy. may be so sea
soned as to act as a spur to the Ape
tite. Besides these, there is the gener-
ally acceptable clam broth, made nour-
fishing, as well as palatable, by the ad-
dition Of beaten egg or whipped cream,
while, perhaps. best Of all for hot days
Is iced bouillon Of beef. veal or chicken.
None OF these preparations will make
the strain upon the gastric powers de-
manded by oX-tail or mock turtle or
gravy soups. or by rich broths, for which
substantial meat stock is essential.
Meat stock is rather a mistake In hot
weather, for more reasons than one.
The stock cannot be kept over for sew
eral days, as in winter. A single night
| in some states of the weather. is enough
TO hopelessly ruin even fresh stock,
while that which has been kept over for
day or two will sometimes sour If left
off the ice for an hour. The smell OF
constant cooking is also Objectionable In
the warm days, and the long, slow sim
mering sosp meat requires is often in
convenient, especially when the house,
keeper wishes to let the fire go down In
I the middle of the day. The cold lunch,
so often desirable during the heated term
does away with the necessity of con-
tinued fire, but when the stock Is only
half cooked, the range must be kept hot,
come what may.
Let II be borne in mind that the stom-
ach should not be overloaded in hot
weather, and that it takes less to make
burden at this season than when the
mercury is below forty An excellent
plan just now is to dispense with the tu-
reen and soup-plates, and to serve the
soup In the Individual GUYS that are
usually reserved for boullon. One of
these, half full, win probably supply all
the demands of one persons stomach
for soup.
CARROT CREAM SOUP.
Wash and scrape six or eight young
carrots, put them over the fire in one pint
Of sailed boiling water and cook until
tender. Turn carrots and water into
solander, pulp the carrots and put all
back in the saucepan. Cook together in
another saucepan a heaping tablespoon
i ul of butter and one of -four, pour on this
quart of milk and stir until IL thickens.
Put with this the pulped carrot, season
with salt and pepper and serve.
good addition to this soup is half
cup of lettuce, boiled FIVE minutes In
sailed water, then thrown for minute
Into cold water, drained and shredded
and added to the soup Just as IL goes into
the tureen. or the same quality Of
green peas. OF Of string beans. cut fine,
may be used.
The foregoing recipe will serve for
any cream soup-7ssparagus. beets, eau
llnower. peas, beans, and the like. II one
IMlsntS 10 use a NiiAAN SUI n NAAeAN anu NAAN
milk may be employed In equal parts.
CREAM OF SPINACH SOUP.
Boil two quarts OF spinach until ten
der in sailed boiling water, TO which has
been added tiny pinch of baking soda.
When tender, drain the spinach, rub
Through a colander. Have ready
uuart of milk thickened with a table,
ltpoonful each of butter and -four. stir
the spinach with this. season and serve.
CREAM OF ONION SOUP.
Slice four or five good-sized onions
. and boil until tender. Turn off the water,
ltub the onions through colander. Add
them to one quart of hot milk. thick
lned with a tablespoonful each Of butt
ter and -four, and pour this upon two
eggs, beaten light. and put into the tu-
lreen. tablespoonful of grated cheese
Is a welcome addition.
CLAM BIsQUE
Heat to boiling the strained liquor
! from a dozen clans, add to IL the CLAIMS
chopped fine and cook slowly 20 minutes.
rhicken a quart OF milk with table
spoonful each of butter and -four, as d.
! rected in first recipe, add the CLAIMS. a lit
HE white pepper. and salt, If this is need
ed, and serve.
CREAM OF vERMICELLI SOUP.
Cook one cupful vermicelli for five min
ates in boiling water. drain. and throw
into cold water. Put IL in a saucepan
a with quart OF milk and bring to a boil
, Beat light the yolks of two eggs, pour
a on them half pint OF boiling cream, add
D the milk and vermiceli' salt and white
pepper. and two teaspoonfuls Of mush-
; room catsup. Serve at once.
. tCHRISTINE TERHUNE HERRICK-