Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1899-06-30
Seashln9tun Standard
HOUSEHOLD HINTS.
Soups Maiere.

are lighter and more delicate. Not
even stock enters into the composition
Uf soups malgre, or emergency soups
rs they are sometimes styled, they can
he SO quickly prepared. The ingred-
tents, vegetables, milk, cream and but
ter, are nearly always at command on
the farm; ii the housewife has the
knowledge and skill to blend and sea-
son Alright, she has opportunities ample
for delicious combinations and concoc
tions. When guests come to dine with
no premonition, appetiAing soups can
be made ready to serve in from ten
minutes to half an hour.
Potato Soup.-Possibly this is the
least expensive and the most quickly
prepared. Pare and slice three or four
potatoes and cook in very little
water. Put a quart of milk in q
double boiler, or in n basin over an as
bestos mat Chat it may not scorch),
and add tablespoonful Of chopped
onion. Skim out the potatoes when
salt, mash and rub through colan-
der blend half a tablespoonful OF corn
starch with n little melted butter
cook two minutes, then stir into the
scaldcd milk, add the potato and cook
five minutes. Serve hot with croutons
(small squares OF bread Drowned in a
hot Ovcn).
Canned Tomatoes.-Makea delicious
soup. Put a quart of canned or freshly
stewed tomatoes into porcelain-lined
or granite saucepan; add a teacupful
Of boiling water, a tablespoonful OF
granulated sugar, and a slight busting
of white pepper. In basin or small
saucepan heat tablespoonful OF but
ter very hot (do not brown iD; add a
few slices OF onions; cook gently five
minutes; then add a tablespoonful OF
corn starch or -four mixed smoothly
with little cold water; stir and inn
mediately pour in teacupful of boil
ing milk, and simmer two or three
minutes. Strain and serve with
crackers crisped in hot oven.
Mock Bisque Soup.-Strain a pint
Of canned or freshly-stewed tomatoes;
heat to boiling quart of milk as di-
rected for potato soup. Melt table
spoonful of butter; pour in two tea
spoonfuls of cornstarch blended with
half a teacupful of thick cream, STIR
ring rapidly as you pour, and cook a
few minutes. Season with a scant
teaspoonful of salt, pinch of white
pepper, and bits of butter, if a rich
soup is desired. To be served with
croutons or crackers.
Onion Soup.-Melt piece of butter
the size of an egg; slice into it me-
dium-sized onion, and fry delicate
brown; add three gills of milk and one
of cream; season to taste with pepper
and celery salt. Split three or four
Boston crackers, but in tureen, and
over them strain the hot milk.
Green Corn Soup.-Into saucepan
put half can Of corn; crush the
kernals as much as may be; add a
pint of milk and half pint of cream,
and cook ten minutes, meantime fry
ing two slices Of onions in little but
ter. Add this to the milk; thicken
with -four made Into smooth paste
with little cold milk; season with
salt and pepper; cook three minutes
and strain.
Soup and Lima Beans.-Heat a
pint of fresh-cooked or canned beans,
press through colander, add q quart
OF milk and teacupful of cream, sea-
son with salt and pepper; cook three
minutes and strain.
Soup from Lima Beans.-Heat a
pint of fresh cooked or canned beans,
press through colander, add a quart
OF milk and teacupful of cream, sea-
son with tablespoonful of butter and
the usual condiments, and simmer
fifteen minutes. Serve in soup plates,
and at each cover place saucer of
very small crackers.
Cream of Asparagus.-Cut your
tender stalks into inch lengths, boil
until tender in water to cover, and
rub thro' sieve. Into a quart of hot
milk put a heaping teaspoonful of
butter, add the asparagus pulp, two
tablespoonful OF thick cream, and
pour over very thin slices of hard.
boiled eggs.
Cream OF Celery.-Cut finely q
large bunch of celery, cook soft in
water enough to cover. and rub
through o colander. Scald pint OF
half milk and half cream and add to
the celery, also the water in which it
was boiled. Season with white pepper
and salt and slightly thicken with a
little -four, blended with melted butter.
Serve with inch-wide finger lengths of
delicately toasted bread.
Never use butter that is in the
least off flavor. White pepper makes
more delicate soup. If soups maigre
are too thick, they are not relished,
and they lack body if too thin. Soups
should be served very hot. The
tureen should first be heated; this
may be done by placing it Oh the
stove shelves, with which nearly all
stoves are now supplied, or it may be
filled with boiling water few min
utes. When wanted, drain quickly
and fill.
CAuv, Il 30, IL,