Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-02-20

| and serve.
| Tomato and Macaroni Soup.-Break a
! cupful of the egg macaroni into small
| pieces, cover with quart of boiling sailed
water and simmer slowly for an hour. Add
| one cup of stewed, strained and seasoned
i tomatoes, cook moment and just before
| serving add one cup of cream or rich milk.
| quart of boiling water. Cook for an hour
and half, then press through colander.
Put into saucepan two tablespoonfuls of
butter. and when it melts add heaping
teaspoonful of -four Cook until bubbly,
| then add a pint of hot milk. Stir until
smooth and creamy. add the strained corn,
salt. dash of pepper and a teaspoonful OF
sugar and serve very hot.
Parsnip Soup.-Scrape and cut a pint of
parsnips into small pieces. Put into a
Kettle with three small potatoes, sliced; one
small onion, a pint of milk and a quart of
water. Cook until the vegetables fall to
pieces run through a colander, and then
season to taste with salt. pepper and but
ter.
Buttermilk Soup or "Pop"-Te each pint
of buttermilk allow one tablespoonful of
| flour, one tablespoonful Of butter and a lit
tie salt. Bring gradually to boil, stirring
constantly to prevent curdling. Serve with
| croutons. Sugar and cinnamon are some
| times added to this soup.
Scrub thoroughly one dozen CLANS, and put
in saucepan with cupful of cold water.
Cover and cook until the shells open. Chop
the CLAIMS fine and strain the juice through
two thicknesses of cheescloth Return the
clans and liquor to the saucepan and SIM
nler gently for five minutes. Beat the white
of an egg to foam. and add it, together
with the crushed shell. to the CLAIMS. which
should have been set off the fire to cool.
Stir the egg in with the CLANS, then
bring slowly to a boiling point again. Allow
it to cook two or three minutes only, set
off once more and after five minutes strain.
Now measure and allow an equal Quantity
of milk.
| Put the milk in a double boiler, and for
each cupful allow a level tablespoonful of
| butter and one of flour. Cook the butter
and flour TO cream. add to the hot milk.
and stir until smooth and velvety. Cook
| five minutes. add the strained clam and
season to taste with pepper and salt, ii
necessary. Have ready a cupful of thick
whipped cream. take the boullon from the
| fire. stir in the cream and serve.
Cream of Cabbage Soup. = Chop the
cabbage fine and cook in boiling sailed
water until quite tender. Just be-
fore serving pour off most of the water.
add milk, pepper, a little more salt 1t
necessary and thicken with flour to
creamy consistency. This soup deserves
to be much more generally known than it
is.
Frijole Soup. Frijoles are the small
red beans that are SO highly esteemed in
California and the southwest. No camp
ing party thinks of starting out without
supply of frijoles, and the Mexicans al
most live on them. The red beans in our
own markets may be prepared in the
same way. Soak the beans over night in
cold water, then salt lightly and cook all
day in the same water until the beans are
very soft and the liquor thick and rich.
Rub through a colander and to each pint
n n In, a n n
and strained tomato, an onion and
Chilli pepper minced and Drowned in olive
oil. Add enough water to reduce to the
right soup consistency and when piping
hot serve with croutons
Virginia Oyster Soup. - Take one
quart of good oysters and wash through
two waters. Strain the liquor and add to
il two blades of mace, stalk of celery
chopped fine. half teaspoonful of white
pepper a few grains of cayenne and salt
if necessary. Simmer over the fire five
minutes, then add two tablespoonful of
butter rubbed smooth with two table
spoonfulS of flour and a pint and a half
of rich cream and new milk, half and
half. Let it come to a good boil, stirring
all the time, then put in the oysters and
let them boil up once and no more.
they will shrivel and tougher. Pour into
hot tureen and give thanks.
German Lentil Soup.-The lentil is val
ciated in the United States. Even in flesh
eating households lenti soup once intro
dUced is sure to find a permanent place on
the list of favorite dishes Wash and pick
over one-half pound of le1tilS and put on
to boil in a quart of water. Cut up two
stalks of celery and five onions, and fry
in butter until brown but not black. Add
to the lentils and stew gently for two
hours. Press through a coanGer, add half
pint of milk and as much cream as you
can spare. Bring to boil, salt and pepper
to taste and serve at once with croutons.
Onion Soup.-Peel and slice as many
onions as needed and boil in sailed water
ard combine with milk end cream. Thicken
slightly and season to taste.
Chocolate Soup-Sweet soups are essen
tally German, but they ere nearly always
welcome in families where there are chill
pecially nourishing. Put a quarter of a
pound of grated chocolate into saucepan
with three pints of milk, which should
be boiling when the chocolate goes in.
Sweeten to taste. and let the whole cook
for an hour. Before serving stir in the
yoiks of four eggs well beaten up in a little
milk. Pour this over fried dice of bread
or rolls and serve. Just before serving
the stiffiy beaten whits of the eggs may
be cooked in spoonfuls on the top
Beer Soup-Boil together quart of beer,
quarter pound of sugar, little cinnamon
and the thin grated yellow rind of lemon.
Beat the yolks of six eggs in cupful of
sweet cream and pour into the beer Just
before it reaches the boiling point. Beat
vigorously with an egg-beater stir in
small lump of butter and pour over dry bis
cult
Cider Soup.-Put a pint of cider Just be-
ginning TO work into kettle, add pint of
water and bring to a boil. Add q table
spoonful of flour stirred smooth in a little
cold water, and cook few moments be-
fore adding cup of boiling milk sugar to
taste and cinnamon to flavor. Serve with
toast.
Apple Soup.-Put four cups of peeled and
chartered apples over to cook with water
to keep them from scorching. When mushy
rub through sieve, add a pint and a half
of water, three tablespoonfuls of sugar. q
pinch of salt and a little cinnamon Thicker
very slightly with cornstarch Dried pIums
primes or cherries may be soaked over
! night then cooked in the same way
Cream of Celery Soups.-Wash and scrane
one head of celery and cook in a pint Of
| lightly sailed water for three-quarters Of