Evening star., 1902-03-01

over them and save out half cupfui OF
the mashed and seasoned turnip; take
the potatoes out from the water when
done and let drain in colander In warm
Ing oven, instead of draining the water
from them. This makes them deifghtfuiiy
dry and mealy. leave three of four In
the water and let cook down to about a
pint of thick potato Jelly, which L set
away till next day. as this seems to give
1t more delicate flavor.
when ready for the soup I put quart
Of mlk-or half milk and half water-in
double boiler to scald I chop one large
or two small onions fine and fry brown
in large tablespoonful of butter, In
small round-bottomed iron kettle, which
has proved the best thing / ever tried
for soup making. To this 1 add the pota-
to jelly, the turnip, three cloves and the
scaided milk butter, pepper and salt to
taste. let it boil ten minutes to bring out
and blend all the latent f1avors, strain
through hot colander, pour into a hot
tureen and serve at once In hot soup
plates A tepid soup is nightmare.
Cream of Pea Soup.
"The water in which green peas are
boiled can be made into delicious and
delicate soup. When the peas are done
drain through a colander. and to the
liquid add an equal quantity Of good, rich
milk. Let come to a boil, thicken with
flour and water to the desired consistency,
season to taste and serve at once. I pre-
fer flour and water for thickening gravieS
and soup, cornstarch for pudding sauces.
In making graves, however, 1 prefer to
stir the dry flour directly into the meat
gravy. The liquor from canned peas can
be treated in the same way as that from
the fresh peas.
Bean Puree.
This is the way 1 like best to use beans
when / cook them, once a week, and the
only trouble is that 1 never seem to cook
enough.
Il boil them till very soft, draining off
the water twice, then mash through COL
ander till there is about pint of thick
bean liquor, or porridge (perhaps 1t will
be well to state that there are but four
in this family. though these quantities will
serve six people). To this add a pint and
a half of milk. season to taste, let boil
about five minutes and serve. This is bet
ter the first day, in spite of the old adage
of nine days old 1t lasts us two days
generally, however
The beans, though, are really good
When several days. old. l usually season
them with butter. salt and pepper and
pack them into a bread tin moistened in
side. so that the slices will slip out readily
For breakfast or lunch / cut Slices dip
them into beaten egg, and fry a golden
brown in hot butter. Lard can be used.
of course. but we do not like the flavor
Sometimes l bake the beans with a piece
of pork in the conventional way but al
ways moisten them before baking with
milk. OF course the beans are broken, but
we happen to prefer them that way, and
think them more helpful.
Cream Of Corn Soup.
'Some day when cooking veal stew save
out cupful of the broth and season it to
taste. Cook some fresh corn or canned
corn. If the former, score from the ears
enough to make a cupful; If the latter,
save a cupful before you have added the
milk. Let the broth stand till cold and re-
move all fat. Add to the broth a pint Of
milk and the cup Of corn, let boil about ten
minutes. season to taste, and when ready
to serve. stir in two eggs, we'll beaten. In
about one minute the egg will begin to
string when the soup should be lifted
from the fire at once and served. The
least delay causes the egg to harden, and
it should be stirred without pause from the
time 1t is put in until it strings This is
particularly delicate and pretty soup,
the little ropes of egg giving 1t a dainty
appearance The broth from beef stew can
also be used, but we do not like anything
for this quite so we'll as the veal BROTH"
Menus.
SUNDAY
BREAKFAST.
Cereal. Stewed Dates.
Spanish Omelet.
Creamed Sweet Potatoes.
Pop overs. Coffee.
DINNER.
Okra Soup.
BraIsed Duck. Apple Sauce.
Mashed Potatoes. Stewed Onions.
Cress Salad.
Snow Pudding. Coffee.
SUPPER.
Oyster Patties. Celery Sandwiches.
Cottage Cheese.
Canned Fruit. Cake.
Cocoa.
MONDAY.
BREAKFAST.
Bananas. Cream.
SauSauge Potatoes in Cream.
Cereal Mullins. Coffee.
LUNCH.
Duck Salad. Tomato Farci.
Baked Apples, Cream.
Tea.
DINNER.
Cream of Potato Soup.
Beef Steak Pie, Stewed Carrots
Cold Slaw.
Cranberry Roly Poly, Coffee.
TUESDAY
BREAKFAST.
Fruit.
Cereal Cream,
Fried Smelts. Sauce Tartare,
Flannel Cakes Syrup,
Coffee