The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-02-03

er's word for the WhoIesomeness or I
their wares and take no further
thought in the matter.
Cold storage is a blessing when the |
6ntiseptic process Is complete. Because
il Is faulty sometimes. ana the Vender
conscience Is elastic, I drop word OF |
caution 10 nv housewife touch |
ing fsh caught in the autumn and |
kept over Tor Lent. Southern shad are
brought into the Northern markets be
fore the Hudson and Connecticut rivers
are free OF ice. Unless you are wise
in determining the age OF nnny crea-
lures, coax the fisherman OF y0ur lam
ily into doing this part Of your Dur-
chasing for you u dob.
Experience Alone Is Safe.
He may tell you. as my especial John
has told me, times without number.
what are the hall-marks Of really fresh,
therefore safe, nsh. All the same, JOIN
him In his walk doWntoHn-or get on
the same car with him and beguile him
into looking into the mar>>f with you
The subtle fiattery Of your committees -
peal 10 his superior wisdom viii do the
! work-if he be real fisherman.
As 10 eggs, / have fifty ways. all
told. or preparing them for the table.
and / prefer giving the space these
would occupy 10 recipes that have 10 do
with the kindly fruits of the earth.
/ will be by thousands OF deVotees. be
sure 20 use only those that are fresh.
/ 4 simple test and one which IS wei
| known. should be given by the house
/ wife II she Is not sure Of her grocer.
l Hold the egg before lighted candle
with both hands and scrutiniZe II be-
! tween the thumbs. The reflection OF the
! candle light viii tell the story. II the
I shell is clear and Opaque, the egg Is
good; II u appears dark and notified,
/ throw il aside.
| IL is nv Intention more particularly
/ I'm this paper 10 talk of a branch Of the
] culinary art which Is soTely neglected
| bv our native cooks. I mean the max
/ ING Of meauess soups, known IN the
| inventory OF the French chef as "soupes
SPINACH SOUP.
| Wash and pick over a half peck Of
/ spinach and. while still dripping wet
nut it into the inner vessel OF q double
boiler. and MI the outer with boiling
| water. Fit a close top al the inner
/ vessel and cook steadily until The
| spinach is soft and broken Turn II into
bowl with the water that has oozed
from a. and mince very nne. Ihen
run Il through a vegetable press. Re
turn to the double boiler with boiling
water in the outer kettle. Season with
Hungarian sweet pepper (paprika), salt,
a teaspoonful OF white sugar and a Tea
spoonful OF onion juice. While II sim
mErE. neat IN auutncf upiltE a AA%- =
of milk. putting IN good pinch OF soda
| 10 prevent curdliug. The richer the milk
the better the soup Put two heaplhs
| tablespOonfuls OF butter into IRVING
pan, and when II Kisses, stir IN table-
/ sDoonful OF floor. Cook, STIRRING all the
time. until YOU have a smooth 'rouN-
When the milk is sCalding hot, ADD the
roux. cook two minutes, and pour, keep
ing the spoon going all the time. INTO
I the spinach broth. Boil no once stirrins
faithfully, and serve Scatter croutohs
| OF fried bread on the top.
An excellent 'soupe maigre," II prop
erly made.
TOMATO SOUP.
stew a quart can OF tomatoes soft ano
rub them through colander or veg
etable press. Return 10 the nre' season
ing with salt and pepper 10 taste I've
, / teaspoOnfuls OF white sugar, the same
! Of onion fuice and a tablespoonful OF
, butter Meanwhile. scald pint OF mis-
/ in a double boiler, adding an even tea
! spoonful Of baking soda. Make a 'rouX
-as directed in the last recipe-oT Two
tablespoonfuls OF butter and one OF
. -four, stir into the milk, boil one mlnGi,
, and add the boiling tomato SOUP II WI
: foam uD furiOuslY. Pour out and serve
This may be made into a perfect com
pauy soup by laying Tablespoonful o
whipped cream upon the surface or eacl
, plateIul when served
TOMATO BIsoUE.
Cook a can OF tomatoes sort fui
{ through the vegetable press and return
! 10 the ire. In another farina kettle
! scald two quarts OF milk with an eveI
4 / teaspoonful or baking soda. When 4
I IS hot add three tabiespOOnruls OF but
d | ter, and simmer gently. Season the 10
!, | mGtoes with pepper and salt and heap
l. ing teaspoonful OF white sugar, also on
/. OF onion juice ana, II you can get IT. on
5 OF Hungarian caJsup. Cook for tire
: minutes after the seasoning goes in AM
e add an even cupfui or finely rOlle
cracker crumbs. Simmer for two min
utes, add the milk and stir smooth
Then pour into the tureen or plates a
go once.
CROWNED POTATO SOUP.
Pare and cut into thick slices te
1 large potatoes. and leave them in col
4 water for an hour. Dry them betWee
$ two towels and brown in butter, cot
. tolene or IN oil They should be NIGEL
: Drowned. but not crisped Fry wit
n them a sliced onion. The frying shOul
S be done In a deep saucepan. not in
a | frying pan. Pour upon the browne
POTATOES the onion and the fat in while
&c they were cooked two quarts OF bGilin
u water cover the pot and cook until IN
e potatoes are boiled soft. Add a table
= snoonful OF Drowned -four rolled in bal
ter Rub through cOlander. return a
: to the kettle, season with pepper an
s salt ana a tablespoonful of minced par'
4 lev.
d Have ready in another vessel a cupfi
e of scalding milk. add a pinch OF sod
d and a minute later. two well-beate