Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-10-12
Good Cookery

Bedut1Iui soup, 30 rlCn ana green,
Waiting In a hot tureen.
for such dainties would not stoop?
Soup Of the evening. beautiful soup!
Soup of the evening. beautiful soup!
Beau-oo-tiful soo-oop!
Beau-oo-tiful soo-oop!
Soo-oop Of the evening.
Beautiful, beautiful soup!
As sung by Mock Turtle in Alice In
Wonderland"
MENU. SUNDAY, OCTOBER Is.
FREAK FAST.
Grapes and Pears.
Cereal.
Goldfish Balls.
Fried Tomatoes with Cream Gravy.
Johnny Cake.
Coffee.
DINNER.
Cream Of Corn Soup.
Celery. Picked Tomatoes.
Hungarian Goulash.
C%aulifiowcr.
Lettuce and Green Pepper Salad.
Cheese Crackers.
Grape Pie. Cheese.
Black Coffee.
SUPPER.
Potato Salad. Bologna Sausage
Pumpernickle.
Ounce and Sweet Apple Preserve.
Form Cake.
Chocolate.
Even at this day of high meat prices,
there are too many ~hO,sekeepers who do
not understand the art of making soup
Il part OF every days dinner. There are
no items on the family bill OF fare SC
expensive as steaks and chops, and yet
in many homes where the income does
not warrant such outlay there are in con-
slant use. While good soups help Out
nightly in reducing the butchers bill
Go far less meat will be required after
Il timely prelude of soup. they are also
to be commended on tho score of di.
gestibllity. Soup" says Br~illat-Savarin
the greatest Of all garstronomic authors
"rejoiccs the tomac and disposes it &c
receive and digest food"
For an old person particularly a bow
VI nOt SouD, Wei maui anu
free from grease. furnishes requisite
nourishment in one Of its most easily as
simulated forms. As for expense. soups
served daily for a year to a large fanil!
need not exceed $50 all told.
In "A family of any size 1t is seldom
necessary to buy meat expressly fol
soups excepting for consomne or othei
clear soups which are not family every
day soups. For a rich beef soup or NUT
ton broth a ten or fifteen-cent shanl
soup bone cut in pieces or split, or thu
same moneys worth of neck of mutton
when combined with soup greens. vege
tables and barley make nourishing soui
that will give two or three meals. Ther'
are no hare and fast lines regarding
what shall go into the stock pot. II
buying roasts, steaks or chops from thu
butchers have all the trimmings in. IL
boiling any meat. fowl or fish save thu
liquid in which they were cooked. al
well as the water in which cauliflower
peas, cabbage. rice or macaroni ar
boiled. While the thrifty French house
wife seasons these and serves them 70
bread. the American appetite would fln'
III Nl0 lNl III Wv VI A
German housewife improves upon this
and of her the American might we'll TAX
lessons. She. for instance. has cooked
carrots and cabbage for dinner. Whe
they are lone and the water turned Of
she makes ready her soup. Into he
frying pan goes Il generous tablespoon
full OF butter. As soon as melted sh'
stirs in n tablespoonful and n half o
-four, and when blended she adds tn
water which has retained the flavor o
the vegetables cooked in il. The soul
is then cooked two or three minutes unit
smooth and thickened. Now she adds
few bits of the vegetables cut In sightl!
shapes or a little chopped parsley or fin
cut mushrooms. Thus out of almost moth
ing she has an attractive looking an'
appetizing soup. which has taken hardl!
ten minutes in its preparation and cos
almost nothing.
CREAM SOUPS.
Cream soups are also inexpensive an,
quickly made. Their daintiness make
them suited to even n course luncheon
where they are served with sOufie ball
or croutons of toasted bread.
All the cream soups are made in tn
same general way. and a few recipe
will serve as pegs on which others ma
be hung.
CREAM OF CORN SOUP.
cut from the ear enough corn to max
Il mint, or use its equivalent in came
corn. For the fresh corn, use a shar
knife. scoring the rows of kernels. an
then pressing out the pulp from the kei
nels with the back of the knife, lcavin
the bulls on the cob. Add to the cor
a min of plain white stock or simpl
cold water, let ii come 10 a boil, an
cook in ten minutes. Meantime ad
a sliced onion to a quart OF milk l
the double boiler, and heat TO tho boi
ing point. In Il third saucepan. II yo
have room on the stove, put the cobs wit
a cup of water and let them simme
Ito extract any flavor remaining. Whe
the milk reaches the boiling point. an
lit to the cooked corn and thickcn wit
a tablespoonful of flour blended wit
a tablespoonful of butter. and cooke
to a creamy consistency. with n lit
of the hot soup. Stir it in, togeth'
with the hot liquid, in which the col
were steamed: cook for ten minute
then strain through a PURGE sieve. pres
..-. thr,,rut nc nntph nf the corn an