The Savannah morning news. (Savannah, Ga.) 1900-current, 1902-11-02
SOUP AS A FINE ART.
Some Plain Recipes for Good Soup
That Are Not Widely Koyvn.

That Are Not Widely kOvvn.
Soups, common as they are, are. as
we all know to our sorrow, often most
imperfectly prepared. The authorities
of to-day tell us that soups contain lit
tie or no nutriment, and that they are
mainly of use as stimulants. Notwith-
standing these learned. folk, a good
soup is not to be despised.
The we'll made stock provides the
foundation of so many other varieties,
and it is essential to keep 1t constant
ly on hand. Every housewife can make
it, or consult any cook book if she can
not so space need not be given to it
here, although it is the basis of the
first soup.
Consomme Royale-Break two eggs
into bowl and mix them thoroughly
with half a. glass of milk. then strain
into buttered saucepan. Place the
saucepan in a fiat pan half filled with
water and cook in a moderate oven
for one-half hour. Set aside until cold,
then turn out Of the saucepan and cut
out into little squares. Serve in con-
somme, allowing three pints of the
soup, which, with the quantity of egg
given, is enough for eight persons.
Cream of Corn-Grate sufficient
quantity of sweet green corn to yield
one pint of pulp. Put the cobs in three
pints of water and let them boil slow
ly for onehalf hour. Remove the cobs
and add the corn, and continue boiling
very slowly until it is quite soft, then
press through a sieve. season and re-
turn to the fire. Rub three tablespoon
fuls of butter and two of flour togeth-
er until smooth and stir them into the
soup, and continue stirring until it
thickens. Add one pint of milk heated
to the scalding point, let all cook for
one minute, then move the pot to the
side of the stove. AID dthe well beaten
yoll<s of two eggs and serve imme-
diately.
l. Puree of Canned Peas.-Press one
can of fresh peas through fruit press
and add the pulp to one quart of
milk which has been previously placed
in q double boiler and heated to the
boiling point. Rub one tablespoonful
of butter to a cream and add to it two
tablespoonfuls of -four, which stir un-
til it becomes smooth. Add the mixture
to the milk and peas and stir constant
ly until it thickens. Season with salt
and pepper and serve at once.
Okra, Creole Style.-Make one quart
of chicken stock and add to it four
large okraS cut in slices and cook for
one hour. At the end of that time
add one cupful of tomatoes and boil
for fifteen minutes longer. Scald twen-
ty-five oysters in their own LIQUOR.
strain and throw them into the soup,
with one tablespoonful of chopped
green pepper. Let scaId for an instant
and serve.
Puree of Chestnuts.-Boil one pound
| of chestnuts for ten minutes, then
peel and skin them and put in a
saucepan with one quart of white
stock. Add quarter of a pound of
butter season to taste with salt and
white pepper, and let all boil for thir-
ty minutes Rub through fine sieve
and serve scalding hot. To prepare
the white stock place a large knuckle
of veal in the soup pot with a little
salt, completely cover with cold wa
| ter and let it come slowly to a boil.
| As 1t heats watch carefully and re-
move all the scum which rises to the
surface When no more can be detect
ed put in two large scraped carrots.
whole; one white turnip, peeled; one
large white onion, one parsley roo, and
a few leaves of celery. Boil very slow
| ly for six hours, then strain and stand
aside to become cold. Remove every
particle of grease from the surface and
| stand aside until needed
Cream of Lettuce.-Wash carefully
the leaves of three good sized heads OF
crisp lettuce, drain, and chop them in
to bits Then place them in a sauce
pan with a quarter of a pound of but
ter and cook for five minutes, stirring
meanwhile Add two quarts of white
stock, for which the recipe has already
been given, season with salt and pep
per and a dash or two of nutmeg, and
throw in bouquet consisting of
four branches of parsley, one
branch Of soup celery, one bay leaf, one
sprig of thyme and two cloves and
| quarter of a pound of raw rice. Cover
the saucepan tightly and cook for
three-quarters Of an hour Remove the
! bouquet and strain through a fine