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

With Lent comes the demand for
food that shall be nourishing and at
the same time exclude the element Of
meat. While the housewife is accus-
toned to think of soup as a product Of
the stock pot, yet there are really
many kinds of soups that can be made
without meat. and they are delicious
given include a generous variety, all
of which become acceptable additions
to the menu.
Nuns Broth-This delicious broth
is familiar in all the converts of Eu-
rope, and is appetizing as well as
nourishing. Select founder, or any
other fish of white meat, Weighing two
pounds, and cut into five pieces. Place
in the soup kettle with one carrot. one
onion, one turnip, two pieces of celery,
sprig of parsley, a bay leaf and half
a blade of mace. Pour over the in
gradients one quart of cold water, and
let cook slowly for two hours. At the
end Of that time, skim out the fish, re-
move all skin and bones and return to
the soup pot. Cook one tablespoonful
of butter and one of flour until they
bubble. Then add one pint of cold
milk, and stir all together until the
boiling point is reached. when add to
the soup, stirring all the while. Drop
the yolk of an egg into a bowl, beat
until light, then stir into it little by lit
tie few tablespoonfuls of the hot
soup. When the egg has been made
warm. stir all into the soup, then add
the juice of one lemon. salt and pep
per to taste, and one nutmeg. Pass the
whole through a fine sieve, add a
tablespoonful of chopped parsley, and
serve.
Swedish Fish Soup-This excellent
soup can be made on the day after
boiled fish has been served, and is
both economical and nutritious. Save
the water in which a large fish has
been boiled and add to it any rem
nants of the sauce. Then boil gently
until reduced to one quart. Add one
leek, six potatoes and one carrot, cut
into bits; one bay leaf and a sprig Of
parsley. Simmer gently for one-half
hour, then add one pint of hot milk
and strain. Season with salt, pepper
and tablespoonful OF sherry, then
throw in twelve oysters and let cook
until they curl, when serve immedi-
ately.
French Vegetable Soup. - Measure
one quart and one pint of milk and set
aside. Peel two carrots, two turnips,
two onions and cut into bits. String
and cut zip one-half pint of beans, slice
one leek and cut piece of celery into
bits. Then strip off a sufficient num-
Der Of spinach leaves to make one cup
full. Add a sprig of parsley and fry
all together in two punches of butter
When well colored, stir in one ounce
OF flour and add the milk a little at a
time. Measure one pint of canned or
stewed tomatoes, and add to them a
a pinch of baking soda and blade of
mace. Simmer gently for two hours
then add A teaspoonful of sugar and
press through a sieve. Thicker with a
tablespoonful of butter and flour
which have been cooked together until
blended. Add two tablespoonfuls each
OF cooked rice and peas and serve.
Rice Soup with almonds. - For
three pints of milk allow four ounces
OF rice. Wash and boil in a large ket-
tie of water for ten minutes. Drain and
pour cold water over the grains to
separate them. When fun of moisture,
place into saucepan with the milk and
simmer gently Tor tnree-quarterS OF an
hour. Blanch one ounce of sweet and
four ounces of bitter almonds, and
pound to a pulp In mortar adding a
cupful OF cold milk little at a time;
or pass the nuts through a meat grind
er and add to the milk. Pass through
a sieve, add pinch of salt, and half a
teaspOonful of sugar, then add to the
milk and rice, cook for a moment
longer and serve.
Soup of oyster Plant.-Scrape one
bunch Of oyster plant, cut into bits,
and cook IN one pint OF water until
thoroughly tender. when wash through
a sieve and return 70 the water In
which Il II cooked. Add one quart
of milk and five whole allspice. blade
Of mace and one bay leaf. Thicker
with one tablespoonful Of butter and
two Of Hour which have been cooked
together, ane let stand without cook
Ing Tor tfn ioinutrH FytFaiD ana serve
with crOutons Season 10 taste.
Cream Of Pea Soup. - Select good