Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-11

cuisine IL Is her soups and broths There
Is more wholesome nourishment I'm a ket-
tie of good Scotch broth than In auanti-
ties OF fancy French-made dishes. but
many Of the old-time recipes have been
lost sight OF In the attention modern
cooks have given to the connecting OF
purees and bisques and bouillons Moth
ing is so healthful for the hungry school
child at noon as a steaming hot bowl 90
nutritious broth
Here are a number OF simple recipes
taught in the cooking schools of Glasgow
some forty years ago and which form the
groundwork Of the Scotch cooks CULINARY
education.
Cabbage soup.-One white cabbage.
o. butter. ] pit milk 3 pts cold water
pepper and salt TO taste
Wash the cabbage. slice II into a DOT
add the butter, put on the lid and leay,
II FOR ten minutes on "A gentle heat Add
the water and boti Tor an hour then aHI
the milk, season and boil again Ser
with small squares of toasted al, ~. q
bread
Milk Soup-Four large potatoes. D..
milk, tablespoon fuis fire sage OF. bur
ter, small onion cor two lceks), = quarts
water and seasoning
Peel and slice the potatoes ana pat
them into a pot with the white part ar
the leeks or the entire small onion ann.
the butter, Cook together for five min
utes and add the two quarts of boil.u-
water. Boil until the vegetables are su..
usually about an hour-then add tho
milk; when II comes 20 the boil ag..
stir in the Sage boil for fifteen uiuu...
longer, season. to fancy.
Scotch Broth.-This Is tile uld-fashior.I
recipe Tor the broth OF the country. Tho
ingredients are y lbs. OF beef p lh
neck OF mutton; large carrots / lar.
turnip, onion. Z small cabbage 4. d..
pearl barley, quarts cold water. table
spoonful chopped parsley and seasoning.
WASH the barley and put it into the pot
with the meat ana water: wash vegc-
tables thoroughly, scrape the carrots. peel
turntp and onion and cut them all into
small dice. When the broth has boiled
for an hour add the vegetable slicing tho
cabbage thinly Boil all together for two
hours. Swimming frequently. Last OF all
before serving add the parsley. The meat
may be served separately with little OF
the broth strained over it,
Brown Soup 10. shin Of beef l small
carrot, l onion, small piece OF turnip,
OF. dripping. sprig OF sweet herb, quart
cold water and salt and pepper.
Cut the meat into small pieces peel and
slice the onion and cut the carrot and
turnip into thin strips. heat the dripping
in a pot and when 1t is quite hot brown
the meat and onion in it. making them
a rich brown shade. then pour off the
dripping. add the vegetable and sweet
herb and water. Let il simmer for two
hours. take out the herb season ana
serve.
Sleeps Head Broth.-Sheep's head and
trotters (feeD. two carrots one turnip. one
small cabbage, four quarts cold water two
leeks, one onion, parsley. teacupiul OF bar
ley and seasoning.
Get a singed Sleeps head and trotto-s
and have the head split open by the butcn-
er. Take out the brains and rub the head
and feet well with them and allow them to
lie all night. Wash the head with warm wa
ter and put It into a saucepan with srtl-
cient waser to cover It. When It ooils, "a Ike
ii from fire and allow il TO soak Ia he wa
ter for one hour Now scrape it well and
wash, and thoroughly clean the head inside
and out; split the trotters between the toes
and remove the inside part. Again put f
into a saucepan with four quarts cf water
and the barley. Bring 1t slowly To he boil
then let boil for an hour and half. add
the vegetables all cut up finely and bet the
whole boil for two hours. Add tablespoon
ful of finely chopped parsley and seasoning
tThe last carrot should be grated and added
to the broth just an hour before servluzJ
This broth may be served with or without
the head, but the head itself, placed upon A
platter and surrounded by some Of tho
vegetables, constitutes a palatable meat
course.
Kidney SCup.--One OK kidney. one carrot.
one-half turnip, one onion, three potatoes
one tablespoonful flour. small piece celery.
two ounces butter Cor Dripping. one tea
spoonful vinegar, one teaspOonful salt, one
half teaspoonful pepper one tablespoonful
ketchup five pints cold water.
Wash the kidney and cut it into small
pieces, wash and slice the vegetables Dry
the pieces of kidney and rub them with
flour; heat the butter in pot and when
quite hot add the onion and brown it we'll
lift II out, brown the kidney half at a time
then add the other ingredients and let sim
mer for three hours. Strain the SOUP Pc
turn 1t to the pan with the pieces of kidney
Put the flour IN a basin, mix IL smoothly
with little cold water. add II TO tho
strained soup, boil FIVE minutes. season and
serve.
Fish Soup.-This Is a wholesome SCUM f-
Lent and it is an economical dish to g.
up.
Select nice fresh paddock OF about ore
pound In weight and secure from YOU
dealer some fish trimming. The other in
gradients are two onions small piece car
-ot, small piece celery, tablespoonful chop
ped parsley, half pint milk two table
spoonfuls -four, one slice crumb Of bread
seasoning.
Wash all the fish well. skin the haddock
take on the meat and put It aside. Put
all the trimmings into a saucepan with
cold water TO cover IL and a little salt
Skim well as II comes 10 the boil and add
the vegetables, cut up, and the bread Boil
gently one and one-half hours. Strain re-
turn the soup to the pan with the FISH cut
into neat pieces. Simmer for FIVE min
utes. Put the flour into a basin and mix
smooth with the milk. add to the soup and
allow ii just TO come through the boil Add
seasoning, parsley and serve.
Marrow Soup.-Two pounds Of pumpkin
or marrow. one large onion. two ounces
butter. teaspoonful sugar. two pinis
water, one pint milk. one tablespoonful
flour. pepper and salt
Peel and cut the pumpkin or marrow into
large squares Peel and slice the onion
Put the vegetables into a saucepan, add the
sugar. salt. pepper and butter. putting
cover over the pan. Simmer the vegetables
well. add the water. stew slowly Cor TWEEN
ty minutes Cor until the vegetables pulp.
then add the -four linked to a paste WITT
a little OF the milk. Stir the soup until
II comes well through the boil then let IN
simmer for ten minutes. Stir frequently
Serve with small squares Of toast or frie1t
bread II desired, the soup may be pressed
through sieve before II Is thickened
Stock from Bones.-A housewife frequen-
ly has trimmings of meat, cooked or ur-
cooked. which, II she IS thrifty. she may
make into a nutritious stock. Put the odds
and ends into a pot with some bits of car
rot and onion and salt and pepper; let them
simmer on the back of the stove for SOM.
hours and strain off at night. An earthen-
ware crock is best for soup stock and.
closely covered, may be left sitting on the
stove This stock is used for making gravy
soups and sauces instead OF water
The Sheen of Pearls.