The silver messenger. (Challis, Idaho) 1890-1912, 1906-10-23
SELECTED RECIPES.
HOW TO MAKE MANY PALATA8LE
AND INEXPENSIVE SOUPS.
All Tastes May Be Suited With Either
Vegetables or Meats-Cream of
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 a
saucepan with four tablesl oonfuls but
ter, one teaspoonful sugar, and a 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-Brea 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 a 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 a 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
fillets, cut into small dice.
CARROT SOUP.-Cut six carrots in
mall dice and cool in saucepan with
some butter and a chopped onion
Add, while stirring, one tablespoonful
flour 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.
| WHILE DEAN oOOI
Cook one pint white kidney beans in
sailed water with one sliced onion
When we'll 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 turnip, 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
lass of cold water, milk, or stock.
Boil for five minutes; then add two
whole eggs, beaten with one glass
milk, and two tablespoonful 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.
Ion 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.