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

Scotch Mutton Broth.-Two quarts Of
water. neck of mutton, foar or five carrots,
four or five turnips, three onions, four large
spoonfuls of Scotch barley, salt to taste.
some chopped parsley. Soak the neck of
mutton IN water for an hour. cut off the
scraps and put it into stew pot with two
quarts of water AS soon as IT boils skim
it well and then simmer it an hour and a
half; then take the best end of the mutton,
cut it into pieces two bones in each), take
some of the fat off, and put in many as
you think proper. Skim the moment the
fresh meat boils up and every quarter OF
an hour afterward. Have ready the car
rots, turnips and onions all cut, but not
small and put in 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
together Twenty minutes before serving
put in one spoonful of chopped parsley. 1t
is an excellent winter dish.
Soup la Dauphine.-SlX pounds of lean
beef, four carrots, two turnips. four onions,
one head of celery, four ounces lean ham,
pepper and salt, little soy, two bay leaves,
a bunch of herbs, few allspice, two blades
OF mace, five quarts of water. Cut up the
onions, carrots turnips and celery into
small pieces and lay in the bottom of a
large stew pan. cut up the six pounds of
lean beef and lay on top of the vegetables
sprinkle a little salt over II, and cook over
the fire (taking care 1t does not burnD for
two hours; add five quarts of water, and
bring IT to a boil; take off the fat and
scum, add a 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 a fine cloth. and with a sheet Of
paper take off any floating fat; boil again,
and before serving throw Into the soup
some green tanagon leaves and little
chervil.
Celery Soup With Whipped Cream.-The
white part of three heads Of celery. one
half pound of rice, one onion. one. quart of
stock, two quarts OF milk, pepper and salt
and a little roux. Cut up the celery and
onions small boil them in the stock until
tender, add the milk and rice. and DOLL
together until a pulp. add pepper and salt
and a little roux, strain through a fine hair
sieve or metal strainer, and boil a few
minutes, taking care it does not burn.
Serve in bouillon cups with whipped cream
heaped on each.
Potato Soup.-Two pounds of potatoes.
pinch of celery seed. a sprig of parsley.
two quarts white stock, pepper and salt to
taste. Boil or steam the potatoes dry,
mash them finely with a fork, and add
them gradually to the boiling stock. Pass
through sieve, add the seasoning, and
simmer five minutes, adding one ounce of
butter and one-half pint of milk Serve
with croutons of bread.
Corn Soup.-One can green corn. one quart
VI Liiih one Sks- IuI GOTH III
saucepan with two quarts Of water; let it
cook gently one-half hour, then put where
it will cook more rapidly. When the corn
is tender put in one pint OF milk and
to taste. Let il boil up, then add two
tablespoonfuls Of -four mixed with three of
butter Remove from Are and stir in
well beaten egg, beating rapidly to prevent
curding.
Good Griddle Cakes.
Flannel Cakes.-AIix one cup -four and
one teaspoonful OF salt. Scald two thirds
one yeast cake, AS soon yeast cake
dissolves add TO the dry ingredients Stir
until thoroughly mixed, cover, and set TO
rise. When well risen, which will be in
about one hour. add three-fourths OF
tablespoonful OF melted butter and one egg,
yoik and white beaten separately. Cook
In muffin rings on A hot creased griddie
turning when cooked on one side. Serve
on each cake a poached egg. The cakes
should be cooked slowly, the griddle being
drawn to the beck OF the stove during the
cooking.
Old Fashioned Sour Milk Pancakes-Take
one pint of sour milk, one teaspoonfal of
baking soda. half teaspoonful of SALT two
eggs and -four to make a thin batter. Dis
solve the soda In the milk until IL foams,
and salt and flour enough to make thin
batter. Beat eggs and add to batter Just
before baking. The secret of these axes
is in not having the batter too stiff. Serve
with butter and maple strip. The adj
dition of tablespoonful of sweet milk at
the last moment win assure light cakez