The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1910-11-10
NEW SOUP RECIPES
GIVING VARIETY TO FIRST
COURSE IN MENU.
Potatoes and Sorrel Added TO Familiar
Tomato 5sque-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 whiffs of snappy
autumn air the stock pot acquires an
interest which It has lacked for at
least three months, while the daily
menu becomes longer by one hot,
wholesome course.
When reinstatlng 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 blsque, 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 bunch OF
surrol In the water. When soft, rub
them through sieve and heat again
wth some butter. Add the seasoning
liked, boil up yet again, and serve with
toast fingers.
Any poultry stock makes 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.
iuous liquor when serving boiled fowl.
To pint and quarter OF the latter
add just little celery. n mere silver
OF onion, a saltspoonful of pepper
corns and teaspoonful of salt to
taste. When It has reached the boil.
ing point simmer It slowly half an
hour, and afterward strain. Prepare
the usual blend of -four and butter,
gradually pour on to It the boiling
liquid. Add one cupful OF milk and
season with salt and pepper.
If the yolk Of one egg is slightly
whipped, thinned with a tablespoonful
of the soup, and added to the pottage
proper It makes for additional rich.
ness. In such case II must be served
Immediately, or 1t will curdle.
Artichoke soup is less known than
many other vegetable broths which
are less choice Following ia 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 a sieve,
after which add two cups of boiling
milk, rcheat and serve
One Of the many uses Of a can Of
salmon is a soup easily whipped up .
on washday or to exc out a 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
'''''' III '"'l' quantity VI H"ftl MIX
and bring to boiling point. Cream
together two tablespoonfuls Of -four
and one of butter and with It thicken
The stock. stirring smooth Add the
hsh boil up once more and serve.
The same rule can be used when
here is pound of fresh boiled sal.
mon in the lard'r TO be picked over,
md II is equally delicious with halI.
,ut.
Good and appetizIng too, especially
lOtcworthy in a household where
here are schoolgoing appetites. is
'rcam Of sage. For II is the sage,
iftcr being thoroughly washed, is
oaked three hours or more. A quart
If white stock is put In the soup pot
With a small onion, a bay leaf and n
PARSLEY spray and is slowly simmercd
or 30 minutes, after which the greens
re removed pint OF cream or milk
g brought to n boil and is thickencd
n the usual way with blended butter
nd flour This thckened milk ia
oured into the boiling stock, season.
d and the pottage is ready for imme.
tate appreciation.