Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1906-05-31
SOUPS AND VEGETABLES.

other day on the subject given above
she began with soups newly and
strangely favored But the novelty
and strangeness were not so strongly
marked that you had to learn to like
them. At once, on the spot. you
found them favored and savored to
your taste.
There was leek and potato soup
made in this way: Cook one buncli
of leells and one cup of celery with
two tablespoons OF butter, ten minutes.
Add to one quart of milk, cook in
double boiler three-quarters of an
hour. Cook 2h cups potatoes, first
sliced then slices cut into small
pieces, in boiling sailed water ten
minutes. Thicker milk with two Ia
blespoons each Of butter and -four
cooked together, add potatoes, and
when they are soft season to taste
with salt, pepper and cayenne.
Then a Napoli consomme, which
was rather more seasoned, was put to-
gether so: To the water in which a
fowl or chicken has been cooked add
knuckle of veal; the meat to be re-
moved from the bone and cut into
small pieces, and one pound lean beef
also cut into small pieces. Cook one
half cup each OF carrot, celery and on
ion cut in pieces in two tablespoons OF
butter for FIVE minutes, add to soup
with one tablespoon OF salt, one tea
spoon OF peppercorns, four cloves,
three sprigs thyme, one sprig mario
ram, two sprigs parsley and one-half
bayleaf Cook four or five hours,
strain, cool, remove fat, and clear, US
ing white and shell of one egg to each
quart of stock.
This Italian garnish was made to
serve with the soup: Sift liz cups OF
flour onto board, make depression
in center, drop In one-half an egg and
enough warm water to make very
stiff dough, knead until smooth, cover
with bowl and let stand ten minutes;
then with a rolling-pin roll until thin
as a sheet of paper. Shape small
pieces cut from sheet. fill with two
tablespoons Of finely chopped ham
mixed with two. tablespoons grated
Parmesan cheese, one-half tablespoon
rolled cracker, one-half tablespoon egg
consomme to moisten, and salt and
cayenne to taste; then cook in stock
for six minutes.
Spinach a la Stockholm was appar-
entity new in every particular to those
who heard about 1t and tasted 1t. To
prepare 1t cook one-half peck spinach
in three quarts boiling water to
which is added one-half tablespoon
salt, one-quarter teaspoon soda and
one-third teaspoon powdered sugar for
twenty-five minutes. Drain, finely
chop; then force through a PURGE
strainer Scald one cup milk, thicken
with two and one-half tablespoons
each of butter and one-quarter cup
-four cooked together, add spinach,
cook in double boiler until thoroughly
heated, and season to taste. Arrange
in serving-dish and garnish with
whites Of hard-boiled eggs finely
chopped. and yolks forced through a
strainer.
Then there was an Italian dish, Of
which many OF us have been fond for
some time, but being without reli-
able recipe for its making we have
been forced to wait patiently till a
dish of it COMPOSED by native was
passed our way. But the following
recipe offered by Miss Farmer equips
us to make ravioli when we will. Use
same mixture as for Italian garnish,
and filed with rolled cracker, one-half
cup grated Parmesan cheese, one
quarter cup cooked and finely chopped
spinach, one egg, salt ard pepper to
taste, and stock to mdsten Shape
and cook in boiling stock ten minutes.
Take up with SKINNER, arrange a
layer on platter, sprinkle generously
with grated Parmesan cheese, add to-
mato sauce, repeat twice and serve at
once.
Then the subject of leeks was again