The Cairo bulletin. (Cairo, Ill.) 1???-1928, 1906-09-01
SELECTED RECIPES.
HOW TO MAKE MANY PALATA6LE
AND INEXPENSIVE SOUPS.
All Tastes May Be Suited With Either
Vegetables or Meats--Cream OF
Pumpkin Should Be
Favorite.

n CREAM OF PUMPKINS.--Cut II
y dices one inch square three TO foui
IS pounds pumpkin; boil in water till ten
2 der; strain, and put the liquor in a
= saucepan with four tablespoonfuls but
d ter one teaspoonful sugar, and lit
tie salt; heat, then add two quarts
boiling water Stir well, and serve
g with some fried toast
CONSOMME WITH RICE.-Wash
I one tablespoonful rice and boil in wa
ter until soft let drip, and cool with
, cold water; then let drip again Warm
two quarts stock or consomme, and
when ready to serve put rice in soup
which must not be allowed TO boil
again.
MACARONI.--Break two ounces
macaroni in one-half inch pieces cook
in boiling water, and proceed as for
consomme with rice.
OXTAIL SOUP.--Cut one oXtail in
one inch pieces; boil in water until
tender; let drip, and remove grease
and small bones. Put in a saucepan
with two or three quarts bouillon, one
| half glass Madeira. one onion, one car
rot and some thyme and laurel; let
| the whole cook for three hours. Pour
the bouillon through strainer into
| another saucepan; take off floating
grease: add one-half glass Madeira
and a little red pepper; cook awhile,
and when ready to serve, add while
stirring, one tablespoonful cornstarch
mixed with one glass cold bouillon
Serve in tureen in which the pieces
of tail have been placed
BARLEY SOUP-Wash three table /
spoonfuls barley and let stand one /
half hour in cold water let drip, drop
into boiling water, and cook until soft, /
Let drip. cool with cold water and .
drip again Put the barley in a sauce .
pan with two quarts stock and cook
for one hour When ready to serve, .
beat together one yolk one glassful
cream. one tablespoonful butter; add
little by little, while stirring, some OF
the soup: then pour the mixture in, all /.
the time stirring, but do not let the
soup boil again.
CREAM OF FOWL.-Take one hen
or chicken and cook for two hours in
two quarts of water with one-half veal
or beef knuckle, one onion, one carrot,
and one stalk Of celery. When the
chicken is very tender. let it drip cad
strain the stock through a cloth Re
move chicken meat from bones, set the
fllets ftenderlionsl aside and pound
the remainder of the flesh in chop
ping bowl To the pounded flesh add
the stock little by little, while beating,
and pass the resulting pulp through a
strainer to obtain a rich liquor. Melt
in saucepan two tablespoonfuls but
ter with one and one-half tablespoon
fuls -four. into which pour the liquor:
let it become hot, but not boiling
When ready to serve, add the chicken
fllets. cut into small dice.
CARROT SOUP.-Cut six carrots in :
small dice and cool in saucepan with
some butter and a chopped onion.
Add. while stirring. one tablespoonful
-four aud two TO three quarts stock
or water, and cook slowly for one hour.
Pass through a strainer and when
ready to serve add one tablespoonful d
butter and one and one-half table ,
spOonfuls cooked rice.
WHITE KIDNEY BEAN SOUP
Cook one pint white kidney beans in ',
sailed water with one sliced onion. !,
When well cooked. strain, Heat in
with two or three quarts
stock or water. and when ready to
serve add two tablespoonfuls butter
Serve hot with small pieces Of dry
toast
VEGETABLE SOUP.-Mince one. !
eighth cabbage. one carrot. one potato .
one-half turnip. one-half onion and T,
some celery: wash and let dry Put :
the minced vegetables in saucepan I,
with two to three quarts water and a
little salt: boil for one and one half
hours When ready to serve add one q
glass milk. one tablespoonful butter.
and some pieces Of toast
VELVET SOUP.-Boil two or three !
quarts Of milk or stock and add one
cornstarch mixed with
a glass Of cold water, milk. or stock D
Boil for FIVE minutes: then add two d
whole eggs. beaten with one glass !
milk. and two tablespoonfuls butter .
POTATO SOUP. - Fry one half
minced onion until light brown. add ,
two to four minced potatoes. and fry
a little more. Add two quarts bouil-
lon or water and boil for % minutes. I
strain. and put the PURGE back in the :
When ready 10 serve add =
one glass cream. mixed with one table y
spoonful butter. not allowing the soup !
10 boil again.
How to Take q Short Rest.