The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-03-13

canned peas of rich flavor. Beat in
their own liquor and press through
a coarse sieve. Put a quart of milk
in a double~b boiler and when hot add
the peas and thicken with one table,
spoonful of butter and two of -four
which have been cooked together.
Season to taste and serve.
Cheese Soup.-Peel and slice one
carrot and one onion and put one
quart of milk in a farina kettle. Add
the onion and the carrot with a blade
of mace and let cook slowly for one
half hour. Then skim out the yege-
tables. Cook two tablespoonfuls of
butter with two of -four and stir in the
hot milk, and continue stirring until it
thickens. Add three heaping table,
spoonfuls of grated Parmesan cheese.
Season with salt and pepper, remove
from the fire, add the beaten yolks of
two eggs and serve at once.
PURGE of Potatoes.-Familiar as is
the potato, it's possibilities are not al
ways remembered, and this exceeding
ly palatable soup is far too often over
looked For one quart of milk allow
four good sized potatoes, cover with
cold water and let boil until half cook
ed-usually about fifteen minutes.
Drain off the water and add one pint
of fresh boiling water with one bay
leaf, one slice of onion, sprig Of
parsley and bit Of celery. Cook the
potatoes until tender and pass through
a sieve. Put one quart of milk in
double boiler, and when hot thicken
! with a tablespoonful of butter and one
of flour rubbed together. Pour over
the potatoes, stir until smooth and
serve Immediately.
PURGE of Beans--A thoroughly whole
some and nutritious as we'll as an ex-
cellent soup can be made of the orr
binary kidney beans. For one pint OF
beans allow three pints of cold water
and a bunch of soup vegetables, one
leek, two sprigs of parsley, Dit OF
celery and a bay leaf. Wash the beans
thoroughly, cover with the water ana
stand over night. In the morning add
the vegetables and stand over mod
crate fire. Let cook slowly until the
beans are thoroughly soft, then press
through a sieve. Season to taste and
serve with croutons-squares OF bread
fried to a crisp brown in smoking hot
fat. If, in the process of cooking, the
PURGE becomes over thick, add a lit
tie more water AS the beans vary
little in quality, II is not possible
to give exact measurements, but the
result should be rich PURGE not over
thick.
A Bisque of Soft Clams-By far the
best soup is made from the soft shell
variety, yet it is the hard ones that are
commonly in use To make a quart
of such soup, select an ordinary bunch
or twenty-five medium sized CLAIMS.
Cut off the necks and put In stew
pan with one pint OF cold water. Stand
over the fire and let cook slowly for
three-quarters Of an hour, then strain
and return to the fire. Chop the soft
portions of the CLANS very fine, add
them to the broth, and let boil for two
or three minutes. Then add sufficient
milk to make one quart, and when hot
thicken with one tablespoonful of but
ter and one Of -four, which have been
rubbed together. Season to taste and
serve smoking hot. AS clam soup
this Is unsurpassed and is an excel
lent course for a company luncheon
or dinner. 1t is also an inviting dish
for an elderly person who needs nour-
ishing food.