Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-01-27
Scasonable Soups

Scasonable Soups
Brown Broth.-Put two tablesl oonfuls of
butter in a frying pan; add two table
Spoonfuls of chopped onions. two of chopped
carrots, and cook until a golden brown.
Put these in a kettle with quart of boil
ing water and bay leaf and simmer fif-
teen minutes; press through sieve. While
the soup is simmering put about table,
spoonful of sugar into an iron saucepan
and when it browns and burns add two
tablespoonfuls of chopped onions, then add
two or three tablespoonfuls of water. Add
this to the soup; add a teaspoonful of salt
and a saltspoonful of pepper. Strain the
SOUP return 1t and settle; add half pint
of blocks of bread that have been stirred
up with beaten eggs; bring to boil and
serve with grated cheese.
Tomato Bouillon.-Use one can of toma-
toes. add a pint of water. slice of onion,
a bay leaf little celery seed and boil rap
idly for ten minutes. Press through col
ander as much of the flesh as possible Add
the well beaten whites of two eggs. bring
quickly to the boiling point boil five min
utes, strain through cheesecloth. The fieshy
portion of the tomato that remains in the
cheesecloth may be put aside for fiavorlng
sauces Reheat the bouilon, add a cup of
whipped cream and serve at once with
strips of toasted bread.
East Indian Soup.-Put into a kettle a
tablespoonful of butter, two tablespoon
fuls of finely chopped onions. two table
spoonfuls of grated carrots. the same of
grated turnips; stir carefully for about
TWO minutes add a quart of water or
stock a dash of red pepper, little black
pepper a tablespoonful of chopped parsley,
sliced apple and simmer gently for fif-
teen minutes. Add teaspoonful of curry
and four or five tablespoonful. of boiled
rice, which should be boiled while you are
making the soup.
Cream of Potato Soup-Pare four small
potatoes, cover with boiling water, boil
rapidly for five minutes. Throw the water
away and cover with a pint and half of
boiling water. Add a slice of onion, a bay
leaf and few celery tops chopped fine
the green leaves of the celery will answer
the purpose; cover and boil fifteen minutes,
or until the potatoes are soft. While these
are boiling put pint of milk in the double
boiler, add tablespoonful of butter and
one of -four rubbed together; press the po-
tatoes through a fine sieve, using the water
in which they were boiled; add this mixture
to the hot milk in the double boiler. Stir
until thoroughly heated and serve.
SQUAD en- Casserole.
Two or three young chickens. known in
market parlance SQUAD chickens, may be
cooked at once in a good sized casserole.
They will be found much more delicious
than when they are brOiled. Cover the bot
tom of the casserole with little pats of
butter, then lay chicken in. which has
been split for broiling: put it in skin side
up; season the chicken we'll with salt and
pepper and put a few fiicks of butter over
it. Put the second chicken in on top of
the other skin side up, and season in the
same way as the first. Put the third
chicken-if you are cooking three-in the
same as the second: pour in gill or
water. cover the casserole closely ana put
in a moderate oven and let the chickens
cook till they are done and quite tender;
then serve in the casserole.
Pyramide Louisianaise.
Wash we'll in cold water three-quarters
of pound of rice; drain and put in a small
saucepan with two quarts of boiled milk.
Cook on a slow fire with covered saucepan
for thirty minutes; do not stir while cook
ing When done remove it from the fire
and add half teaspoonful of grated orange
peel, quarter Of pound of graduated
sugar Cover the pan and leave 1t for ten
minutes.
Cool the rice slightly and add {. gill of
rich cream and one tablespoonful of butter.
Lightly beat four fresh eggs, add them. and
finish with quarter of pound OF assorted
candied fruits. mixing gently.
Butter the inside of pyramid like tin
mold holding quart and half Pack the
rice in tightly. put the mold in deep pan
filed with hot water within one inch of the
brim, cover and set on the fire fifteen min
utes. The water must only simmer.
Unmold on a fancy plate. While the rice
is cooking make this orange sirup: Peel on
the skin of two oranges; remove all the
white part, leaving only the rind, and cut
1t in small pieces.
Put them in a saucepan with one pint of
boiling water, cover for ten minutes. then
put 1t over the fire. Add two pounds OF
powdered sugar and stir gently AS soon
as 1t begins to boil set the saucepan at the
side Of the range. After ten minutes strain
the strip through a fine silk strain. Have
ready a pineapple cut in slices. Dip each
slice into the strip and arrange them
around the pyramid. also slices OF preserved
peach. Put on top some candled cherries,
which will be held by some of the pineap-
pie leaves stuck around into the rice. The
remaining strip is served with the pyramid:
Chicken Breasts With Celery.
SINCE and draw six young chickens of one
and quarter or half pounds each. Gre
serve the lvers to be prepared en- brochette
with bacon for breakfast)
With pointed knife cut around the low
part of the breast to the backbone Re-
verse and it will be easily detached Take
off TIE skin, cut the wings, leaving the first
joint. Have ready and chopped half
pound of Harding pork, two sliced carrots
and two sliced red onions. Tie up four
sprigs of parsley with one bay leaf, one
branch of white celery and four cloves.
Put these in a saucepan with two table
spoonfuls of butter and all the dark meat
of the chickens. Cook on moderate fire
with uncovered saucepan for fifteen min,
is light brown color.
Then pour In one gobletful of ordinary