The citizen. (Frederick City, Md.) 1895-1923, 1910-11-11
NEW SOUP RECIPES
GIVING VARIETY TO FIRST
COURSE IN MENU.
Potatoes and Sorrel Added to Familiar
Tomato Bisque-How to Use the
Water in Which Fowl Has
Been Boiled.

In the fall the housewives fancy
seriously turns to thoughts OF soups.
With the first few whifs of snappy
autumn air the stock pot acquires an
interest which II has lacked for at
least three months, while the daily
menu becomes longer by one hot,
wholesome course.
When reinstating soup to its proper
dignity this year it would be an ex-
cellent housewifely study to vary it
to greater extent than in former sea
sons
The average first course is extreme
ly limited in point of variety. and good
and tasty recipes are so numerous
that it is a pity this should be the
case
While fresh tomatoes are still with
us, try variation of the familiar to-
mato bisque. Have the fruit weigh
ing just pound. and cook them in
sailed water, with either three or
four white potatoes (peeled, of course)
according to size, and have a bunch of
sorrel in the water When soft rub
them through a sieve and heat again
with some butter Add the seasoning
liked. boil up yet again, and serve with
toast fingers.
Any poultry stock makes a good
soup in capable hands. And by poul-
try stock is meant not the extracted
juices of whole fowl, but simply wa
ter in which the biped is boiled.
This is the method followed by one
adept manager to use up the super
fluous liquor when serving boiled fowl
To pint and quarter of the latter
add just a little celery, mere silver
OF onion, saltspoonful of pepper
corns, and teaspoonful of salt to
taste. When it has reached the boil
ing point, simmer 1t slowly half an
hour, and afterward strain. Prepare
the usual blend of flour and butter,
gradually pour on to it the boiling
liquid. Add one cupful of milk and
season with salt and pepper.
II the yolk of one egg is Slightly
whipped, thinned with a tablespoonful
of the soup. and added to the pottage
proper 1t makes for additional rich
ness. In such case it must be served
Immediately. or it will curdle.
Artichoke soup is less known than
many, other vegetable broths which
are less choice Following is a reli-
able recipe for it. In tablespoonful
Of good butter fry a white turnip
sliced thin, red onion ditto, three
pounds of Jerusalem artichokes, wash.
ed, pared and sliced, and thin slice
of bacon. Stir these in the hot butter
for ten minutes, and gradually add one
pint Of stock Season to taste, strain
and press vegetables through sieve.
after which add two cups of boiling
milk, reheat and serve
One of the many uses of can of
salmon Is soup easily whipped up
on washday or to exc out scanty
luncheon menu some time.
Remove all bits of skin and bone
and mash the fish in bowl to a paste.
Mix together two cups of veal broth
with the same quantity of sweet milk
and bring to boiling point Cream
together two tablespoonfuls of flour
and one of butter, and with it thicken
the stock, stirring smooth. Add the
fish, boil up once more and serve
The same rule can be used when
there Is a pound of fresh boiled sal
mon in the larder to be picked over,
and 1t is equally deliciousf with hall
but.
Good and appetizing, too, especially
noteworthy in a household where
there are school-going appetites, Is
cream of sage. For it Is the sage,
after being thoroughly washed is
soaked three hours or more. A quart
of white stock is put in the soup pot
with small onion, bay leaf and a
parsley spray and is slowly simmered
for 80 minutes, after which the greens
are removed A pint of cream or milk
is brought to a boil and is thickened
in the usual way with blended butter
and flour. This thickened milk is
poured into the boiling stock, season
ed and the pottage is ready for imme-
date appreciation.