The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-02-18
HOW ONE MAY MAKE
SOUP wITHOUThE
Pertinent Suggestions for !,
Needed Change in the
Bill of Fare.

A ANY times Tor cpnv,n,sr,.s
sometimes for ciaureH con,as ~na
aiions, L is neee-~arv \, -
u quite radical chanfr /. -
OH 81 fare, In fsc, -, ~
household would be benefited Sin 49, 49,
= sAen year, Tor instance ali ths ~
iecelpes We're retired ana. me- w
terminated Many people IKE SCUM -
the year around; for inyaliax ~ ~
derry people Il Is almos, : ns - ~
Yet meat soups are offenttr,e, - i "
ana too heating. and there AZ, tsS. ssss
me church man must avoid ths,n ~a
The following recipes use NO ~. J.
heoessary animal essentials tetnr ~ sas
piico nS butter. milk. cream and ewr.
Potato soup.
Boil three or four po,at,e. go
them. Make a paste OF one ,ahsssr, assa
or butter, half a Tablespoonful of A..
niue chopped onion. Let the eni,,, 80
IN the butter for a few moments 49,
adding the Hour. When the paste !. -
cd add two cups OF milk. makin~ 49,
white sauce. Add the mashed ~. s ss'a
and strain the whole. SEASON win -
per and salt, reheat for a few rno,-fss-
JUST before serving, and add some chopr..s
parsley and sippets of fried bread !,
.ne soup y 100 thick. add morv milk. or
IL YOU wish It heartier vet snssr,.u.
light meal stir IN the weli-heafsr v.,s.
OF two eggs and serve se~s
Tomato Risaue.
One quart OF milk to one-han 90. :.
tomatoes. two tabiespoonfuls Of M,,,..
one or Hour or cornstarch. salt and -
per 10 TASTE and as much soda As viu
cover the tip of a knife blade. ~
COok the tomafoss va... -
through strainer. Add the soda: ~
u has done foaming. add the butter NJ 4
by bit, TO prevent the soup becoming 81,
a dash of red pepper or paprica gives l,
spirit y"
Scald the milk for about ten ,.,,u,..
adding the four or corn starch. wh1rh ~.
been mixed with a little cold mtlh n -.
Il smooth.
When the corn starch Is coched nan,
the milk and tomatoes together Snd Nj
wen. DO not mix together tn nbt1,t ~
serve ior this VIII prevent Its tsudlins.
Cream of Spinach.
Or cream OF celery. green PEAS act mn
are all made In tho same way Hon ropr
vegetable TIL II is quite soft. prrss Il
through a sieve. add three cups Of min "a
two cups of vegetables, strained AMI
thicken with the yoIks OF two exxs Wi
Dfattii- Nttrtit Win ptpp<T ana 02if And
tablespoonful of butter. which d ADDED N,
by bit. Cook just long enough toss>s shs
egg, otherwise Il wili4curdle. inst Sslers
serving stir In at least half cup Of cream
and not more than whole cum
These soups are all delicate and nutr,.
tious. and IL made perfectly smooth arp
very desirable at dinner. Half . Gun q
cream will add bat five cents to their cost.
Onion sowp.
This has the merit OF being quick ant
easy" chop three large onions and ffy
them In tablespoonful OF butter Oil soft
and brown, then slowly add three table,
spuonfuls OF flour and stir tili II II cooked
Add little by little a pint OF boiling sunfxs
and stir all the time 80 as to keep Il
smooth, To three onions use thre& pols.
toes. Boil. mash and stir slowly into
quart OF boiling milk Put all the nsys-s
dents tosether. mixing well. and vhen "a
the tureen add chopped parsley a. oyster
crackers which have been heated In the
oven with bit of butter on each.
Cream ss Clsms.
TIVE dozen CLANS. two cups Of MIN. twe
tablespoonfuls nj -four, two tahlespo6hsus
OF butter. one small onion chopped ore
cup OF cream. pepper, salt and dash Of +
nutmeg. Wash the clans and put them
in n pan on the range When the shells !
open. remove CLANS and strain the nqsof
chop the clans fine and rub through piess
Make tnickcning bv melting tho bsstsr
and stirring In the -four. taking care Il dr.
not brown. Add the milk. which hE hrta
scaided with the onion In Il, and 1sppef
and nutmeg. Taste and see II sait = n<ed-
ed. Add the clam pulp Ind pint Of tain
liquor just before serving. Heat thrcngh
weil and add your cream ~ you poss 80
the tureen. IL you wish u foeaUs esns u
n little For lunches. serve With TO-
spoonful OF sherry In each f1D.~UUD