The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1900-05-30
NURSERY COOKERY.
THE HALF-GROwN CHILD AT
TABIAE-HIS MANNERS.

10y Cnr1Stlne Terhune Herr1ck.
CONTINUED from last week)
One of the ways In which grown peo-
pie who are well bred In other respects
show conspicuous leck OF good man
ners Is by the fashion in which they eat
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?" wrote a girl from a London board
ing house to her sister In New York. IF
you did, II was the four Russians at our
table getting away with the soup"
If 1t were only the Russians alonel
But tho Germans, French and Italians
are hardly less noisy, and our British
cousins are about on a level with our
selves. If any one who has
never noticed II before will pay
heed to the racket with which
the first course of q dinner is dis
posed Of, she will cease to wonder at
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
big bOwlful Of milk soup or broth to
begin his meal. will not have the longing
for as large a portion Of meat as he
would otherwise desire. Moreover, the
coup is not only easily digested, but
nourtshinS 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 q roast makes little differ
ence. If bones arc used, break them up
small with a hammer before putting the
water upon the. This would not do If a
clear soup were to be made, but It will
answer perfectly for broth. Let all
simmer slowly together, bones, a sliced
onion, a little corrot, 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 the
soup become cold on the meat. and when
we'll chilled turn 1t off through strain
er that will remove the grease as well
as the bones, etc. See that the soup ia
seasoned with salt and pepper, as well
as with the herbs and vegetables that
were cooked in It, and just before TAX
ing 1t from the fire lay in the tureen half
dozen slices Of bread cut into neat
strips. Serve portion of this to each
one in helping out the soup. If you
| wish to vary this you may have the
bread lightly toasted, or you may add
dice Of cooked carrot or little barley
or rice as we'll 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 a can Of tomatoes, or g
cupful Of mashed potato left over from
the day before or Of almost any kind Of
cold vegetable.-turnips spinach beans
caulflower and the like. In any case
the vegetable must be made soft enough
| to rub through a oolander, either by the
addition of milk or Of water, and sea
soned to taste. To the potato or turniI
or tomato may be added a little onion
while the vegetables, with a pronounced
flavor Of their own. win need little be
yond salt and pepper. When the vegeta
bles are hot 1t may be mixed with three
cups of milk, which has been thickeneC
with a tablespoonful, EACH Of buttel
gether, string constantly, until smooth
and thick, and then served.
| CONTINUED next week.