The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-04-21

er than those which simply precede a
heavier course of meats. Seasonings
Tor soups may be greatly varied, the
simplest may have only pepper and salt,
while the richest may have a little of
every SAVIOR, so delicately blended that
no one IS conspicuous. The best season.
ing is that which is made of the small
est quantity from each of many spices,
and the splicing should be delicate rather
than profuse. A few of the best herbs
are thyme, sage, sweet marjoram, tar
ragon, parsley, bay leaves, celery seed,
and onions. Choice cdtSupS and sauces
are also used as seasonings. Caramel
Drowned flour, or pOached eggs are an
excellent addition to some soups. For
brown soups, dark spices may be used;
Tor the White use aromatic seeds, mace,
cream and curry. Thickened soups re-
quire more seasoning than thin ones,
and all soups should be strained before
serving.
An excellent home soup for a small
family may be made from the trim
mings and bones cut from a steak before
/ broiling, and the bones from a rib roast
which are generally cut out and thrown
/ away, after weighing. These should
/ always be ordered sent with the meat,
| and used for soup. Allow one quart Of
| soup to three or four persons, and al
ways use cold water in making all
] soups. Skim well, adding a little cold
/ water now and then during the first
/ hOur, and as the soup reaches the boiling
point each time skim thoroughly. Keep
| the Kettle closely covered, that the flaw
or may not be lost, and let simmer slow
/ ly, that the quantity may not be much
/ reduced; if it has boiled away pour in
as much hot water as is needed, and add
the vegetables or thickening. Vegeta-
Dies should be added long enough before
| serving the soup to allow them to be
| thoroughly cooked. Rice, sage and
| pearled barley are good additions to
meat soups, also macaroni and vermicel-
H. Itlce requires fOrty-five minutes
boiling in the soup, sage fifteen, while
parley should be soaked over night and
boiled by itself until tender. and added
to the soup before serving MacarOni
and vermicelli should be broken up and
boiled in. the soup half an hour.
onion and Carrot Soup.-Cut two car
rOts and onion in small pieces and
cook in sailed water until tender. Drain
ana add to three pints of hot stock. Beat
well the yolks of three eggs mix with a
halt-g1ll of cream or rich milk: stir in the
soup season with salt and pepper and
serve at once.
Turkey Soup.-Cover the turkey bones
Let simmer for three or four hours
strain; return to the kettle chop whatever
meat there IS on the bones and add Il
the soup with thin slice of onion. three
st4Iks OF celery, cut fine, and a rounded
taDlespoon1ul Of rice. Let simmer add {
cuptul of cream or rich milk, let come t.
the boil and serve.
Barley Soup.-Wash and scald one-hal
pound pearl barley, turn into a kettle witt
three pints Of veal stock Let simmer
gently for an hour and a half. Remove
hat of the amount to another vessel
rub the remainder through a sieve. thel
mix the two together; add half a pint o
milk season with salt, stir till hot Servi
at once.
Economical Soup.-The day before serv
{ ing baked beans put on the kettle will
more beans than enough for baking. adj
water and a slice Of salt pork; boil unit
me beans are ready for the oven. TAX
out the pork and a part of the beans
5 keep the soup warm and if desired add
couple of potatoes and a half a turnip
before serving add a slice OF onion an
a few dry bread crumbs with salt an
pepper.
Cheese Soup.-Fry a tablespoonful o
Hour and a little butter thin it with wa
yer or soup broth. add One-fourth of
pound of Sweitzer cheese, cut into fin
shreds; mix thoroughly and boil until tn
cheese IS tender; season and stir in on
j Well-beaten egg. Cut bread into dice fr
) brown in butter, put into the soup turee
D or plates. pour the soup over and serv
r at once.
Chestnut soup.-shen one quart q