The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1906-11-22
>THE HOMO CIPCI F. 1850
Soups for the Fall. By Sara Crawford.

ConsOmme of Chicken.-Place a fowl In
soup pot with four quarts Of cold
water. and let It come slowly to the boil
Ing point; then draw II to the side Of
the range, and let II simmer for five or
ok hours. II It is allowed to boil the
soup will be clouded by lime extracted
from the bones. An hour before remov-
Ing II add an onion, n branch Of celery,
a fiat tablespoonful Of salt and six pep
per corns. Strain It through q cloth, and
when cold remove the grease. knuckle
or veal may be used with this soup IL a
jellied stock Is wanted to serve cold.
Cream Of Oysters.-Steam - oysters.
and as soon as they open remove them
from the shells and strain Off the LIQUOR
Chop the oysters, pound them In a NOR
tar, and rub as much Of them MS possible
through PURGE sieve. Put three cupfuls
Of milk into double boiler cook two
tnblespoonfuls Of butter and two table
spoonfuls OF -four together, but do not
let them brown; then add to the cooked
butter and -four little Of the milk from
the boiler TO make a smooth paste; put
the paste into the milk In q double boiler.
and stir the mixture until IL Is a little
thickeDed. When ready to serve add two
cupfuls OF oyster liquor and the pulp
which has passed through the sieve. Let
II get hot. but do not let It boil, or It will
curdle. Season with salt. pepper and n
dash OF nutmeg. At the moment of serv-
Ing add cupful OF cream, and beat the
whole we'll with an egg whip. This re-
ceipt makes quart and half OF soup.
Cream of spinach.-Boil spinach until
tender, then drain It, Chop 1t and rub
IL through PURGE sieve. To two cupfuls
Of vegetable pulp add a quart Of soup or
Il quart OF milk, or half stock and half
milk. Rub together a tablespoonful Of
butter and two tablespoonfuls Of -four
Put this into the soup on the fire and
stir all together until the soup Is a lit
tie thickened. Season 1t with pepper and
salt, and add half or n whole cupful Of
cream. Beat 1t we'll with nm egg whip.
and serve at once. II the soup is too
thick dilute II with a little stock or milk.
II should have the consistency OF cream.
cream OF Celery--ThIs Is prepared In
the same manner as the cream OF spinach,
using celery pulp instead OF spinach. The
roots or the celery, as well as the stalls.
should be boiled to make the pulp. Any
vegetable pulp can be used for cresmed
soups after the rule given for cream OF
spinach.
Oxtail Soup.-This soup requires two
o1tuils, one-fourth OF a cupfuI of drip-
pings, oDe-fourth OF a cupful of -four.
four quarts of stock, parsley. bay leaf.
two stalks OF celery, red pepper. one
small onion, one cup of carrot. one cup
Of turnip, salt and Worcestershire sauce.
Separate the tails at the joints into
pieces; saute In the drippings to n brown
color. add the -four aud, when blended.
the stock: let boil once, then simmer
until the meat is tender. adding the pars-
ley, bay leaf and piece OF red pepper
wrapped In the celery stalks. Saute the
onion cut In slices, these separated into
rings, and the carrots and turnips, each
cut into balls or fancy shapes, In hot
drippings; then add water and cook until
tender. Remove the fat and the bouquet
from the soup; thicken, IL desired, with
roux, or cornstarch mixed with cold
water; add the drained vegetables and
salt and Worcestershire sauce to taste.
English Beef Soup.-Cut quarter Of