The Meeker herald. [volume] (Meeker, Colo.) 1885-current, 1906-09-29
SELECTED RECIPES.
HOW TO MAKE MANY PAlArA0lE
AND INEXPENSIVE SOUPS.
All Tastes May Be Suited With Either
Vegetables or Meats-cream q
Pumpkin Should Be
Favorite.


CREAM OF PUMPKINS.-Cut in
dices one inch square three to four
pounds pumpkin; boil in water till ten
der; strain. and put the liquor In q
saucepan with four tablespoonfuls but
ter, one teaspoonful sugar. and lit
tie salt; heat. then add two quarts
boiling water. Stir well. and serve
with some fried toast.
'CONSOMME WITH RICE.-Wash
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
macaropi 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 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 on floating
grease; add one-half glass Madeira
and 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
or beef knuckle. one onion, one carrot,
and one stalk of celery. When the
chicken is very tender, let 1t drip and
strain the stock through a cloth. Re-
move chicken meat from bones. set the
fllets (tenderlions) 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
strainer to obtain a rich liquor. Melt
in a saucepan two tablespdonfuls but
ter with one and one-half tablespoon
fuls flour, into which pour the liquor;
let 1t become hot, but not boiling.
When ready to serve, add the chicken
fillets, cut into small dice.
CARROT SOUP.-Cut six carrots in
small dice and cool in saucepan with
some butter and chopped onion.
Add, while stirring, one tablespoonful
-four and 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
butter and one and one-half table
spoonfuls cooked rice.
Cook one pint white kidney beans in
sailed water with one sliced onion.
When well cooked, strain. Heat in
saucepan 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 turnis one-half onion, and
some celery; wash and let dry. Put
the minced vegetables in saucepan
with two to three quarts water and a
little salt; boil for one and one-half
hours When ready to serve add one
glass milk, one tablespoonful butter.
and some pieces Of toast.
VELVET sOUP.-Boil two or three
quarts of milk or stock, and add one
tablespoonful cornstarch mixed with
glass Of cold water, milk. or stock.
Boil for five minutes: then add two
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
little more. Add two quarts bouil-
| lon or water and boil for 20 minutes;
strain. and put the PURGE back in the
saucepan. When ready to serve, add
one glass cream, mixed with one table
spoonful butter, not allowing the soup
| to boil again.
How to Take a Short Rest.