Perth Amboy evening news., 1906-01-24
The excise board must go.
GOOD SOUP RECIPES.
Cream Soups Easily and Speedily
Made and Variations with One
of These for Base.

Cream Soups.-Cream soups are also
inexpensive and quickly made. Their
daintiness makes them suited to even a
course luncheon, where they are served
with soufiie balls or croutons of toasted
bread.
All the cream soups are made in the
same general way. and a few recipes viii
serve as pegs on which others may be
hung.
Cream of Corn Soup.-Cut from the
ear enough corn to make a pint, or use
its equivalent in canned corn. For the
fresh corn, use a sharp knife, scoring
the rows of kernels, and then pressing
out the pulp from the kernels with the
back of the knife, leaving the hulls on
the cob. Add to the corn a pint Of plain
white stock or simply cold water, let it
come to a boil and cook in ten minutes.
Meantime add a sliced onion TO a quart
of milk in the double boiler. and heat
to the boiling point. In a third sauce
pan, if you have o on the stove, put
the cobs with a cup of water and let them
simmer, to extract any flavor remain
ing. When the milk reaches the boiling
point add it to the cooked corn and
thicken with a tablespoonful of -four
blended with a tablespoonful of butter
and cooked to a creamy consistency,
with a little of the hot soup. SUR it in,
together with the hot liquid, in which
the cobs were steamed cook for ten
minutes, then strain through a PURGE
sieve, pressing through as much of the
corn and onion as will go. Add a table
spoonful of cream or butter and a cup
full of half-inch cubes of Drowned
croutons or sounle balls. and serve as
hot as possible.
Souf1e Balls.-To make the soufle
balls, boil together a half cup Of milk
and a tablespoonful of butter. The mo-
ment it reaches the boiling point add a
rather scant half cup of welI-sifted -four
and stir well until the paste can be
pressed with the finger without its
sticking. Take from the fire and cool
about ten minutes. then add two eggs,
beating them in one after the other.
Dust the molding board with -four, as
lightly as possible, lay the paste upon it
and roll out until a little thicker than
vermicelli. Cut into balls the size OF
large marrowfat peas. and fry in boil
ing hot fat. They will swell up into ten
der hollow souffies, that are delightful
TO use in any of the cream soups. They
should be a delicate brown.
Cream of Celery SOup.-This can be
made from the outer tough stalks of the
celery head that are not suitable to eat
on the table. Do not use the green stalks.
but those that have been at least partial
ly bleached. Wash and scrape, and
when you have the equivalent of two
heads cut in inch pieces. using a few Of
the leaves. and cook slowly for three
quarters of an hour in a quart of water
or water and white stock. When tender
press through a PURGE sieve, Add a
quart of hot milk, and when it comes to
the boiling point thicken with two
ta|blespoonfuls of -four blended with the
same amount of butter and cooked with
a little of the boiling soup. Stir the
soup constantly until smooth and thick
ened. add a tablespoonful minced parsley
and a half-cut cream, and serve with
souffle balls.
Cream of Tomato Soup,-Put on to
boil in a porcelain-lined Kettle one quart
can of tomatoes, Or the equivalent, in
sliced fresh ones. Add a tablespoonful
Of salt. a bay leaf aad white Pepper to
season. Cook until soft and stra.2, Fut
M-r Nh 1904" HffF~-E A-F F r~EI