Daily Kennebec journal., 1900-04-21
Appetizing Soups.

famous cooking teacher ana
chemist insists that no dinner. how
ever simple or frugal. is complete
without a soup.
A perfect soup must b. appetizing.
as well as nourishing. Soups when
properly made are wholesome. easily
digcstcd. and inexpensive. and can be
served for luncheon or supper on
cold day equally rs well as for dinner.
some Of the most delicious soups are
now made from vegetable stock. while
formerly our mothers and grand
mothers considered meat broth the
basis Of all good soups.
CREAM OF CELERY SOUP. NO. I.
Cook a pint Of chopped or cut celery
in water until tender. then rub
through q sieve. Add one teaspoonful
of salt two even tabespOonfuls each
of butter and flour rubbed smooth, and
a pint Of boiling milk, in which a slic"
Of onion has been scalded-
CREAM OF CELERY SOUP. NO. p
One pint Of celery cut into inch
pieces and cooked in a pint of water
with a teaspoonful Of salt until tender
enough to rub through colandcr or
sieve Place in a double boiler pint
Of milk and half a teaspoonful of pars-
lev. When ii comes t. a boil add the
celery and let it simmer for ten o:
fifteen minutes. then add two even
tablcspoonfuls of butter and one tea
spoonful of flour rubbed smooth. Boil
for a few moments, strain and serve.
CREAM OF ASPARAGUS SOUP
Boil slowly f'r forty minutes one
.rr which bl
been cut into pieces, in one pint Of
water. At the end Of this time remove
the tips and press the rest through a
coIandcr. Place a quart Of milk in a
double Kettle ana when it boils stir
into it two tablcsp p1onfuls Of flour ana
one hcaping tablespoonful of butter
rubbed together until smooth Stlr
until smooth ana thick, then add the
asparagus which was pressed through
the coIandcr, season with salt and
pepper heat, and add the asparagus
| tips. then serve at once. very hot.
CREAM OF CORN SOUP,-One pint
of corn. cut hut not grated from tn"
cob. cooked slowly in three pints Of
/ boiling water until tend r. rub through
= sieve and return to the Kettle. Rub
three tablcspoonfuls Of butter smooth
with two tabIcspoonfuls Of flour, and
stir into the soup: continue to stir
until it thickcns. then add pint Of
boiling milk (part cream greatly inn
proves IT'D and season with salt and
pappcr to taste. Scrapc with knife
all the juice and pulp left on the cob5
after cutting off the corn. and stir in
mkt to the last thing. Let it boil two
ar three minutes and add the we'll
beaten yolks Of two eggs. Serve i'm
mcdiately.
CAUIIFLOWER SOUP.-In 4 quart
Of chicken stock cook a good sized
head of caulifloWcr (Which has been
thoroughly washed and picked apart,)
add one tcaspo nful of salt and let it
simmer slowly for half an hour
Drain and add to the liquor one pint of
new milk, a tcaspoonful of onion
i1icc. a bay leaf and two even table
spnonfuls Of flour which have been
rubbed smooth with one large table
snnonful Of butter. When this is
smooth and thickcns. add the cauli-
nowcr. nicely trimmed. and serve i'm
mediately.
TOMATO SOUP.-Add to a three
nound can of tomatoes one quart OF
boiling water and let it boil half al
boIr with q couple of bay leaves
Strain through a colander or coarst
sieve % remove seeds, return to tht
etnyc and add one teaspoonful Of soda
and one quart of milk; season witt
eo1t and add piece Of butter the sizt
of an egg. When it boils up it is ready
to serve.
A pint of beef CT chicken stock car
ha substituted for half the water ant
will improve it very much.
MRS. RORER'S NORMANDY SOUP
One knuckle of veal, one quart o
! white button onions, four quarts 0
2 cold water. half a bakers five-cen
! Ioaf one quart Of cream. two table
r r spoonfuls of butter, salt and pepper 4
: t1etn two tablesp0onfuls of flour
4 place the veal in soup kettle Will