The news-democrat. (Providence, R.I.) 1906-1909, 1907-11-22

With the return OF cool weather the
family appetite for soups revives. This
is comforting thought for the house
wife, who must economize. as the nour-
ishing qualities OF meat are secured
bin soup at a cheaper price than in
roasts. steaks, chops or even stews
The Franch consomme is the founaa-
tion OF all clear soups. and its success
depends upon the variety of ingredi-
ents employed. For the foundation,
buy two pounds of lean beef from the
shin, cut In strips Add to this any
bones you have on hand. left from
roasts, steaks. chops. either of chicken
or beef Slice one medium size car
rot, onion and turnip chop one branch
of celery, one sound garlic Glove, one
branch of chervl and of leeks, If you
can secure them In your market, and
one tablespoon of salt. ten whole black
peppers, one Glove, five allspice one
saltspoon of dried thyme and one sprig
of bay leaf. Place all these ingredi-
ents In saucepan, pour over them
enough cold water just to cover them
and stand on the back of the fire TO
simmer very slowly for an hour Then
draw the pan forward over a hot fire
and cook briskly for five minutes
stirring the while with a wooden spoon
Add two and one-half quarts of boil
ing water and stir again while this comes
TO boil: then cover the pan and let
the mixture simmer slowly for an hour
and half II you wish serve clear,
strain through soup sieve directly
into tureen RI cups. If you wish to
use for the foundation of other soups,
strain into another saucepan.
The instructions given above seeem
TO call for a great variety OF ingredl-
| ents but when you think of the vari-
GUS soups which can be built on this
| foundation, IL represents time and in
gradients we'll spent. You can add to
II the various prepared pastes. maca-
roni broken up fine and cooked in salt
cd boiling water. spaghetti In long slim
| coils and the tiny vermiceEi aiphabcts
| Grated Parmesan cheese scattered over
the top Of consomme to which italian
pastes havo been added Is most appetiz-
| ing.
For consomme Julienne. cut raw car
| rots, two Of medium size, In fine mar
! row strips, one turnip, the white OF two
leeks, two branches OF celery. one small
onion and very small piece OF white
cabbage. Spread these on a board and
| sprinkle with one teaspoon OF salt and
two OF granulated sugar Butter a
saucepan. add the vegetables and
4 spread tablespoon OF butter over tn,
top. Add one and a half gills Of hot
water, cover with cnameled lid a
heavy white paper and set this in :
hot oven for three-quarters OF an hour
Remove and add the vegetables TO tn,
strained consommme and boil ten min
utcs. Serve very hot II YOU have a
hand some cold French peas or beans
add few OF these and half "A tcaspoor
OF chopped parsley when YOU add YOU
other vegetables. Remember that tn,
beauty OF consomme Jullcnne lies I'm IN,
finely cut or stripped vegetables
When YOU are planning to entertain
and serve chicken salad or patties
simmer the fowls gently and use tn.
broth thus drawn of for soup. N
| give this n rich flavor, place I'm sep
| arate saucepan one carrot, one turnip
! one onion. two leeks. two branches q
| celery. the same OF parsley all slice,
and chopped. one sprig OF bay leaf. on
Glove and one saltspoon OF dried thyme
1 Cover with hot water. set on the bacl
OF the stove and simmer gently. Strait
the chicken broth and the water from
/ the vegetables into a Common sauce
pan and skim all the fat from tn.
surfacc. Have ready the rice cooke
as follows Wash two teaspoons OF rice
plunge at once into salted bpiiins
water. cook ~ minutes. drain. add {,
SOUP and simmer Il '''"vtes longer. serv,