Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1906-08-31
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
Fasorite.


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 tablespoonfuls but
ter, one teaspoonfnl sugar, and 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.
MACARONl.--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 a 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 of 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
sDoonfuls 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 a sauce
pan with two quarts stock and cook
for one hour. When ready to serve.
beat together one yoIk. one glassful |
cream. one tablespoonful butter; add
little by little. while stirring. some of
The soup: then pour the mixture in, all
he time stirring. but do not let the
soup boil again.
CREAM OF FOWL.-Take one hen
,r chicken and cook for two hours In
.wo quarts of water with one-half veal
,r beef knuckle, one onion, one carrot,
Ind one stalk OF celery. When the
train the stock through cloth Re
move chicken meat from bones. set the
lllets (hnderlions) aside. and pound
he remainder OF the flesh in chop
ling bowl. To the pounded flesh add
he stock little by little, while beating,
nd pass the resulting pulp through a
trainer to obtain rich liquor Melt
n saucepan two tablespoonfuls but
or with one and one-half tablespoon
uls flour. into which pour the liquor;
st II become hot, but not boiling.
When ready to serve, add the chicken
lleta, cut into small dice
CARROT SOUP.-Cut six carrots In
mai dice and cool In saucepan with
Dme butter and a chopped onion.
did. while stirring. one tablespoonful
our and two to three quarts stock
: water, and cook slowly for one hour
ass through strainer and when
,ady to serve add one tablespoonful
utter and one and one-half table
,oonfuls cooked rice. s
WHITE KIDNEY BEAN SOUP I
ook one pint white kidney beans in I
.lted water with one sliced onion.
hen well cooked. strain. Heat In
ucepan with two or three quarts
ock or water. and when ready to
rye add two tablespoonfuls butter
rive hot with small pieces of dry
asst
VELVET SOUP--Boii two or three |
arts of milk or stock and add one |
cornstarch mixed with |
glass OF cold water. milk. or stock.
III for five minutes; then add two
iole eggs. beaten with one glass
TX. and two tablespoonfuls butter.