The Republican. [volume] (Mountain Home, Idaho) 1903-1909, 1906-10-02
SELECTED RECIPES.
HOW TO MAKE MANY PALATABLE
AND INEXPENSIVE SOUPS.
All Tastes May Be Suited With Either
Vegetables or Meats-Cream of
Pumpkin Should Be
Favorite.

CREAM OF PuMPklNS.--Cut In,
dices one inch square three to four
pounds pumpkin; boil in water till ten
der; strain, and put the liquor in
saucepan with four tabespoonfuls but
ter, one teaspoonful sugar. and a lit
tie salt; heat, then add two quarts
boiling water. Stir we'll, 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-Bre two ounces
macaroni 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 Off 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 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
two quarts of water with one-half veal
or beef knuckle, one onion, one carrot,
and one stalk of celery When the
chicken is very tender let it drip and
strain the stock through cloth. Re-
move chicken meat from bones, set the
fillets (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 a
strainer to obtain rich liquor. Melt
in saucepan two tablespoonfuls but
ter with one and one-half tablespoon
fuls flour, into which pour the liquor;
let it become hot, but not boiling.
When ready to serve, add the chicken
fillels, cut into small dice.
CARROT SOUP.-Cut six carrots in
small dice and cool in saucepan with
some butter and a chopped onion.
Add, while stirring, one tablespoonful
-four and two to three quarts stock
or water, and cook slowly for one hour.
Pass through strainer and when
ready to serve add one tablespoonful
butter and one and one-half table
spoonfuls cooked rice
WHITE KIDNEY BEAN SOUP
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.
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
piIk apd two tah1esn0Onf fills hrttar