The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1900-06-08
NURSERY COOKERY
THE HALF-GRowN CHILD AT
TABLE-HIS MANNERS.
BY Christine Terhune Herrick.
<r.,.a &c.. -. n...,,N

CONTINUED from last week.
One OF the ways in which grown peo-
pie who are well bred in other respects
show conspicuous lack OF good man.
ners Is by the fashion in which they cat
soup. In this regard many Americans
bear comparison bravely with foreign
ers.
Did you hear an awful noise out of
the East about dinner time last even
ing?" wSste a girl from a London board
ing house to her sister in New York. If
you did, 1t was the four Russians at our
table gettwg away with the soup"
IL 1t were only the Russians alone!
But the Germans, French and Italians
are hardly less noisy. and our British
cousins are about on a level with eur
selves. II any one who has
never noticed It before will pay
heed to the racket with which
the first coSrse of dinner is dis
posed Of, she will cease to wonder al
my plea that the rising generation, at
least be taught to eat soup quietly.
Soup, by the way, Is one OF the most
important articles in the child's dietary,
and is about as economical as well as
wholesome an Item of food as can be
found. The child who has tucked away
a big bowlful of milk soup or broth to
begin his meal, viii not have the longing
for as large a portion OF meat as he
would otherwise desire. Moreover, the
soup is not only easily digested. but
nourishing and Strengthening, when
properly made.
AN ECONOMICAL BROTH.
Take quart Of good stock Of any sort,
whether made from fresh meat or from
the bones of a roast makes little differ
ence. II bones are used, break them up
small with a hammer before putting the
water upon the. This would not do II a
clear soup were to be made. but 1t will
answer perfectly for broth. Let all
simmer slowly together, bones, sliced
onion, a little corrot, a stalk or two OF
celery and Of parsley, and water to COW
er all until the liquid has cooked down
to half its original quantity. Let abe
soup become cold on the meat. and when
well chilled turn II off through a strain
err that will remove the grease as well
as the bones. etc. See that the soup is
seasoned with salt and pepper, as well
as with the herbs and vegetables that
were cooked in 1t. and just before TAX
ing it from the fire lay in the tureen half
a dozen slices Of bread cut into neat
strips. Serve a portion of this to each
one in helping out the soup. II you
wish to vary this you may have the
bread lightly toasted, or you may add
dice of cooked carrot or a little barley
or rice as well as the bread.
CREAM SOUPS.
All of these are made in practically
the same way. The foundation may be
the contents of a can of peas rubbed
through a colander, or the liquor
strained from can of tomatoes, or a
cupful Of mashed potato left over from
the day be4e-e, or of almost any kind Of
cold etable.-turnips, spinach, beans,
cauli1ower and the like. In any case
the vegetable must be made soft enough
to rub through a eolander. either by the
addition of milk or of water, and sea-
soned to taste. To the potato or turnip
or tomato may be added a little onion,
while the vegetables, with pronounced
flavor OF their own, viii need little be-
yond salt and pepper. When the vegeta-
bles are hot II may be mixed with three
cups of milk which has been thickened
with a tablespoonful, each, of butter
and -four. All should be cooked to-
gether. stirring constantly, until smooth
and thick. and then served.
Continued next week)