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

lemon and egg balls.
This amount of soup will answ
family of five or six for two meals. The
part reserved for the second meal. how
ever, must not have the lemon added UNI
til reheated and ready to serve.
EGG BALLS.
Drop the yolks of four eggs into a cup.
cover and set in a pan OF water over the
fire. When the yolks are cooked hard
and mealy, pound to a paste and season
with an even teaspoonful Of salt and q
pinch of cayenne or larger busting Of
J paprika. Mold into balls the size of
grapes by mixing the yolk Of a raw egg
with tho cooked paste, then roll in light
ly in the white of an egg. and then In
flour. Fry a moment in hot fat, or simply
put in a small pan and strain some Of
the boiling soup over them. Let them
stand five minutes to harden, as they
should be firm.
THE BEST OF ALL VEGETABLE
SOUPS.
Cut into cubes enough white turnip to
make n pint, enough potatoes TO make q
pint, enough carrots to make a half pint.
Cut also a half pint of the white part OF
leaves. one large onion, one Glove Of garlic
and one eschalot Cook the onions slowly
with three tablespoonfuls Of butter for
half an hour, then add two quarts of boil
ing water. and the carrots and cook half
an hour longer. At the end Of this time
add the turnips. potatoes, and prepared
seasoning together with a tablespoonful
of salt. a teaspoonful Of sugar and pepper
to taste. Cook an hour longer and wher
ready to serve, add a teaspoonful minces
parsley.
CREAM VEGETABLE SOUP.
A delicious cream vegetable soup may
be made by rubbing a portion OF the
above vegetable soup through a PURGE
sieve then adding milk and salt to taste.
Let it just come to the boiling point and
serve with croutons.
BAKED BEAN SOUP.
This is another quickly prepared soup.
ana a tasty one. TO one quart OF baked
beans. add one quart of water. two slices
of onion, and a stalk Of celery. Simmer
gently half an hour, rub through a
strainer. andd a cup of stewed tomato or
a tablespoonful of tomato catsup ana
season with salt and pepper Cream to.
gether two tablespoonfuls each butter
and flour, add to the soup and cook ten
minutes.
SOUP SUGGESTIONS.
A box OF the little spice bags that
come already prepared for fiavorins
every kind of soup. stew fish or meat
is a convenience no cook can afford to be
without. All that is necessary to do il
TO drop one in the kettle. let it stay twen-
ty minutes or long enough to impart its
49,. -.,.,. = niI,p0 thaaa onico1
already combined. every housekeeper
should have in stock a little tin can OF
marioram, thyme. summer savory. and
above all basil. Keep on the store room
shelf by the spices little squares of
cheesecloth large enough to hold a table,
spoonful of mixed spices and herbs and
fine string to tie. Where the housewife
is using these articles every day it Is a
great saving Of steps and time. 1t pays
to keep them handy.
The Italian custom OF serving grated
cheese with almost every variety OF soup
is gaining ground here. A bottle OF
Grated Parmesan is not expensive and
adds to the convenience of the store room.
Etiquette in the eating Of soup demands
that il should be eaten noiselessly from
the side Of the spoon and that without
tipping the plate. The usual service calls
for half a pint Of soup to each plate.
Bread or crackers are never crurnbled
in. but broken and eaten bit by bit with
the soup. Croutons are put in with the
soup. II children are early trained to OBJ.
serve these and ether table conventions.
good manners becomes second nature and
there is no danger OF offending when Older
grown.
EMMA PADDOCK TELFORD.
ANSWERS TO CORRESPONDENTS.
J.. .W.-Dircctions for chop suey ana
Hungarian goulash will be given soon. "a
you request.