The Cairo bulletin. (Cairo, Ill.) 1???-1928, 1906-07-04
SOME sAvORY SOUPS.
Recipes for Variety of Delicious Soups
That Are Somewhat Out of
the Ordinary.

Scotch Mutton Broth. Two quarts Of
water, neck of mutton, four or five car.
rots, fonr or five turnips, three onions
four large spoonfuls parsley. Soak the
neck of mutton in water for an hour
cut off the scraps. and put II into q
stew pot with two quarts Of water AS
soon as II boils skim II well and then
simmer il an hour and a half; then
take the best end OF the mutton, cut II
into pieces 1.-TWO bones in EACH, take
some OF the fat OFF, 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, ana putin soon
enough to get quite tender; add the
Scotch barley, first wetting with cold
water. The meat should stew three
hours. Salt to taste and serve all to-
sether. Twenty minutes before serving
put in one spoonful of chopped parsley.
II Is an excellent winter dish
Soup Ia 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, a few allspice, two blades of
mace, five quarts of water. Cut up the
onions, carrots, turnips and celery in
to small pieces and lay in the bottom
OF large stew pan; cut up the six
pounds of lean beef and lay on top of
the vegetables sprinkle little salt
over 1t. and cook over the fire (taking
care it does not burn) for two hours;
add five quarts of water, and bring Ii
to a boil, take off the fat and scum,
add little more cold water, and throw
in three blades OF mace. two bay leaves.
a bunch of herbs, four ounces of lean
ham cut up fine. and few allspice,
color light brown with a little soy,
and simmer for five hours, and then
strain through fine cloth. and with a
sheet OF paper take off any floating
fat; boil again and before serving
throw into the soup some green tana-
gon leaves and a little chervil
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 a little rOux Cut |
mp the celery and onions small boil |
hem in the stock ntil tender, add the |
milk and rice, and boil together until |
a pulp, add pepper and salt and little |
'oux, strain through a fine hair sieve
)r metal strainer. and boil a few
taking care ii does not burn
Serve in bouillon cups with whipped
'ream heaped on each.
Potato Sopp.-Two pounds OF pota-
oes, pinch Of celery seed. spFig of
parsley. two quarts white stock, pepper
md salt TO taste Boil or steam the po-
atoes dry, mash them finely with a
ork. and add them gradually to the
polling stock. Pass through a sieve,
i'd the seasoning, and simmer five
adding one ounce of butter
nd one-half pint of milk. Serve with
routons of bread.
Corn Soup.-One can green corn, one
uart of milk, -four, butter, one egg.
Put corn in saucepan with two quarts
Il water; let ii cook one-half hour,
hen put where it will cook more rap
1ly. When the corn is tender put in
he pint of milk and season to taste
.et II boil up, then add two table
poonsful of -four mixed with three OF
utter. Remove from fire and stir in
ne well beaten egg. beating rapidly TO
reyent curdling.-Chicago Tribune.