The sun. [volume] (New York [N.Y.]) 1833-1916, 1910-07-03

not 30 chspp.si into .u-h fine pt~c~s bi'
COW cut up m small sections and then
allpW.si - f,-at About In tho soup
The French cut up a thin rnll. brown tn
slt'-. and drop them into ths, soup- ~S'tn--
tunes tie Sup ~ made rich-r ny HAVING
Whlt. -tock IN place % the cram and
100 ego. are put IN % maze "a still richer
IN. Eggs should 10 beaten tcE~th-r
with ,NO tAhlespoonfuls - mills ami
N" ~nup poured On the Eggs Just before
serving
Inc h~althful inau-nc~s q carrots
ar ackno~ lodged Nv all nations Carrot
soup b, IA particular regarded IN FranCs
AMI Germany a. most hySi~nlc a. Lhi-
season - the year
You need q quart 4 grated carrots
when should ~ turned intn a soup PIT
w.th tNo quarts q sto,k. an onion. a hAf
Tablespoon 4 p-pp-r and one u ~A''
10 .uurIld IL. heat ~ the boiling puInt
and th~n put hack - simmer Tor an hour
~ that point the hutter and four, Which
have bs-.n mIN-d IN a frying pan. arr
m.N.-i tug-th-r and after the soup has
t--n NH.le,i fur ten minutes % - ps,-ae't
through 4 sieve The onion should 10
taz.n uu' and as much ot tho carrot a.
IussIhl- - rubbed through the SIEVE
Then the soup - put N - holl up once
more and - rvAdy - ~ served
II undoubtedly aids 20 the richness
- the SOUP 20 tl-s the yolks 81 four ~g.rs
but after this has hs-n done the soup
must not 10 allowed To hoil up again
For pur~e % carrots you ueet only q
qtiArt a. the red part % the carrot grated
one quart Of stock. one quart 81 milk.
one pint Of rolling water. one half pOunt
81 stale bread, two teaspoonfuls Of sugar
thr~- level teaspsonfus Of salt. one.
quarter 81 a teA~poouful % pepper and
four table~pooufuis Of butter
The carrots. the boiling water the butter
and sugar should he put into a stow pan
and after they have been covered slloW~t
? 20 simmer for one hour. Then the bread
and stock should be Added and for Anoi her
/ hour they should cook Then the mix
ture should 10 run through a pure sieve
/ and then through . French sieve. Th~E
the sAf and pepper should - affet
and after putting aside half cupful 81
the milk the rest should 10 a1fed 20 the
soup.
When IL - put back on ths fr. and
| allowed 70 boil up AZ once the yolks NJ
4 the four egRr should be addet after they
have hen beaten up IN cold milk Then
I the whole should be cooked for . minute
lonG ger. the cDok stirring u ali the while
Stewed carrots Inpart the favor and the
quality % the vegetables to the diNh
more thoroughly than any other wAy
: ~ cooking them. Americans cut them
into cubs, although the French are more
likely 70 ,Hss the Young vegetables IN
their original shape
To three pints % tho carrots In what
! ever form theY are used the amount ~
water should Be- two quarts and IN this
they are toiled for an hour After the water
IL drained on there should - added a
heaping teaspo6 rful Of sugar. two liable
spoonfuls ~ hutteT hall tsAspoonful
/ % salt. a little pepper and half pint ~
stock This should 10 Allowet 20 cook
rapidly until the stock has almost botl.i
/ away
Then French people are fond ~ this
} A~ason ~ carrots cooked IN tho simple
way known n maitr" d'h"tel Take
small new Carro's. SGT them IN Tan
containing Hait water enough 20 cover
them aud let them boil Tor about Ave
minutes, f.Tnov" aud drain them and yu'
them ia a saucepan and sprinkle them
1 with from FIVE to eight tabls-poonfuis -
b tIncolor~d houilIon. about me ounce -
butter a god pinch - salt n tIny pinch
+ - sugar S.-t the sauc-pan on the stow.
aud Jet them cook until IN" houillon has
r.,iuced about one-haE, remov. the car
rots to a vegetable dirh and add to the
-tuoa about ona t~a-pODnful - corn
starch and about one ounce ~ butter
when - added little by h'tie WhiIe the
s4uC. IL ts-inz stirred and when well
NIKE! pour over the carrots and serve
Then 20 make another hygienir and
saasunabl soup clean two punches OF
scalhOns and add them To this potato soup
formula putting them IA aft~ thu hNalinR
water Boil SIX OF eight medium r1s-d
TO'atOe~. -..' them IN q -four quart SDIp
yot. mash them with a potato marhsr
adding ABOUT two ounces ~ butter and
seasoning witn pinch each 81 sugar
.aIt and nutmeg then add about one and
on.-hanf quarts of boiling water. n thsr-
should 10 any bOmllon on hand add u
ia plac" ~ Wat-r set IN. pot on the
stove. and a. sDon a. the contents bekin
TO boil add IN" yoke 81 three eggs ann one
pint 81 milk