St. Tammany farmer., 1906-07-21
SOME sAvoRY SOUPS.
Recipes for Variety Of Delicious Soups
That Are Somewhat Out Of
the Ordinary.

scotch Mutton BrOtn.-lWO quarts O1
water, neck of mutton, four OF. five car
rots, four or five turnips, three onions.
four large spoonf,lls parsley. Soak the
neck Of mutton in water for an hour,
cut OF the scraps, and put it into =
stew pot with two quarts OF water. A.
soon as it boils skim 1t well and then
simmer 1t an hour and half; then
take the best end Of the mutton, cut 1t
into pieces 1.-TWO bones In each), take
some Of the fat OF, and put In as many
as you think proper. Skim the moment
the fresh meat boils up and every
quarter OF an hour afterwards. Have
ready the carrots, turnips and onions
all cut, but not small, and put In soon
enough to get quite tender; add the
Scotch barley, hrst wetting with cold
water. The meat should stew three
hours. Salt to taste and serve all to-
gether. Twenty minutes before serving
put in one spoonful Of chopped parsley.
It Is an excellent winter dish.
Soup a la Dauphine.-Six pounds Of
lean beef, four carrots, two turnips,
four onions, one head of celery, four
ounces lean ham. pepper and salt, a lit
tie soy, two bay leaves, bunch Of
herbs, few allspice, two blades OF
mace, i've quarts Of water. Cut up the
onions, carrots, turnips and celery in
to small pieces and FAY in the bottom
Of large stew pan; cut up the SIX
pounds OF lean beef and lay on top Of
the vegetables, sprinkle q little salt
over 1t, and cook over the fire (taking
care 1t does not burn) for. two hours;
add five quarts of water, and bring it
to boil; take of the fat and scum,
add little more cold water, and throw
in three blades OF mace, two bay leaves,
bunch of herbs, four ounces Of lean
ham cut up fine, and few allspice,
color light brown with little soy,
and simmer for five hours, and then
strain through a fiae cloth, and with a
sheet Of paper take of any floating
fat; boil again and before serving
throw into the soup some green tana-
gon leaves and little cheryil.
Celery Soup with Whipped Cream
The white part of three heads OF cell
cry. one-half pound Of rice, one onion.
one quart of stock, two quarts OF milk.
pepper and salt, and little roux. Cut
up the celery and onions small, boil
them In the stock until tender, add tho
milk and rice, and boil together until
pulp, add pepper and salt and little
roux, strain through fine hair sieve
or a metal strainer, and boil a few
minutes, taking care 1t does not burn.
Serve In bouillon cups with whipped
cream heaped on each.
Potato Soup.-Two pounds Of pota-
toes, a pinch OF celery seed, a sprig OF
parsley, two quarts white stock, pepper
and salt to taste Boil or steam the pO-
tatoes dry, mash them finely with a
fork, and add them gradually to the
boiling stock. Pass through a sieve,
add the seasoning, and simmer five
minutes, adding one ounce Of butter
and one-haH pint OF milk. Serve with
croutons Of bread.
Corn Soup.-One can green corn, one
quart of milk, flour, butter, one egg.
Put corn in saucepan with two quarts
of water: let it cook one-half hour,
then put where it will cook more rap
idly. When the corn Is tender put in
one pint OF milk and season to taste.
Let It boil up, then add two table
spoonsful Of flour mixed with three Of
| butter. Remove from fire and stir in
one we'll beaten egg, beating rapidly to
prevent curdling. Chicago Tribune.