Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1900-07-28
Cream Soups.

During hot weather many meat soups
which are healthful and relishabic III
cold weather. should give place to those
that are lighter and more delicate. Not
even stock enters into the composition of
these soups The ingredients. vegetables,
milk, cream and butter are nearly al
ways at command on the farm; If the
housewife mas the knowledge and skill to
blend and season Alright. she has oppor-
| tunities ample for delicious combinations
and concoctions. When guests come to
dine with no premonition. appetizing
soups can be made ready To serve in from
ten minutes to half an hour.
Potato Soup.-Possiply this is the least
expensive and the most quickly prepared
Pare and Snce three or four potatoes and
cook in a very little water. Put a quart
Of milk in double boiler, or in a basin
over an asbestos mat chat il may not
scorch). and add a tablespoonful Of
chopped onion. Skim out the potatoes
when soft, mash and rub through a col
ander. blend half tCaSpoOnful of corr
starch with little melted butter. cook
two minutes. then stir il into the scald-
ing milk, add the potato ana cook five
minutes. Serve hot with croutons Csmal
squares OF bread Drowned in hot oveil.D
Canned TomatoeS.-Make delicious
soup. lut a quart of canned or freshly
stewed tomatoes into pOrcelain-lined or
granite saucepan; add a teaCupful Of
boiling water, a teaspoonful of salt.
tablespoonful of graduated sugar. and
slight busting OF white pepper. In a ba-
sin or small saucepan, heat a tablespoon
u ,.
add d few slices of onion: cook gently
five minutes, then add a tablespoonful of
COrnStarch or hour mixed smoothly with
\ little cold water; stir and immediately
simmer two or three minutes. Strain and
serve with crackers crisped in a hot
oven.
Mock Bsque Soup.-Strain a pint OF
canned or freshly stewed tomatoes: heat
to boiling quart of milk as directed for
potato soun. Melt teaspoonful of but
ter; pour in two teaspoonfuls of corn
starch blended with half a teacupful Of
thick cream. stirring rapidly as you pour
and cook a few minutes. Season with 4
scant teaspoonfnl Of salt, pinch OF
white pcpner. ana bits of butter if rich
soup is desired. To be served Will crou-
tons or crackers.
Onion Soup.-Melt piece of butter the
size of an egg: slice into il a medium
sized onion and fry delicate brown: add
three gills Of milk and one of cream:
season 70 taste with pepper and celery
salt. Split three or four Boston crackers.
put in q tureen, and over them strain the
hot milk
Green Corn Soup.-Into saucepan put
half can of corn; crush the kernels as
much as may be; add pint of milk and
half a pint Of cream and cook ten min.
utes. meantime frying two slices OF onion
in a little butter. Add this to the milk:
thicken with flour made into a smooth
paste with little cold milk; season with
salt and pepper; cook three minutes and
strain.
Soup from Lima BeanS.-Heat pint of
fresh cooked or canned beans press
through a colandcr. add a quart of milk
and teacupful of cream. season with a
tablespoonful of butttr ana the usual con
diments. and simmer fifteen minutes
serve in soup plates and at each cover
place saucer of very small crackers.
Cream of AsparaSus.-Cut young tender
stalks into inch lengths. boil until tender
in water to cover. and rub through a
sieve Into, quart of hot milk put d
heaping tablespoonful of butter. add the
asparagus pulp. two tablespoonful of
thick cream and pour over very thin
slices of hard-boiled eggs.
Cream of Celery.-Cut finely a large
bunch of celery. cook soft in only water
enough TO cover. and rub through a
coarse colander Scald pint of half milk
and half cream and add to the celery. al
50 the water in which it was boiled. Sea-
son with white pepper and salt. and
slightly thicken with little flour blend
ed with melted butter. Serve with inch
wide finger lengths of delicately toasted
bread.
Never use butter that is the least off
flavor White pepper makes more del
icatc soup. If soups maigre are too thick
they are not relishcd and they lack body
If too thin. Soups should be served very
hot. The tureen should first be heated: this
may be done by placing it on the stove
shelves, with which nearly ali stoves are
now supplied, or it may be filled with
boiling water for Il few minutes When
wanted. drain quickly and fill.
Soup plates should be heated The mis-
tress should serve the soup from the dish
placed on the table Note that it is not
only a small portion as an appetizer for
the more substantial viands which fol-
Low.