Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1910-06-03

cut fine: u whole peppers. one small bay
1 leaf. two cloves and two sprigs of pars-
/ ley. Cook one hour longer. Remove
! from the fire and strain into a large
shallow bowl so as to expose large sur
/ face TO the air Cool quickly. When
| the stock is cold remove the concealed
| fat from the top and strain the liquid
/ Flavor with salt and pepper 10 suit the
I taste. other seasonings and fiavorings
may be added when YOU are preparing the
stock for the last time. Never use poor
| meat I'm soup making. If the meat is
good the soup will be of a good color
and well favored. Never add more than
= one quart of water for each pound of
meat and bone. If you use less water TO
/ the pound. you will have richer. more
highly coIOTed soup.
| Perfect soup stock solidifies when cold
and becomes jelly. In this condition it
will keep longer because the air cannot
penetrate il so readily If the stock is
/ TO be kept for some time. divide it and
place il i'm two or more bowls. Do not
remove the covering OF congested fat
I from the surface until ready to use. If
the stock must be kept for some time il
| Is best not to add the vegeta bles; just add
the spices and condiments. If you have
no ice you can keep the stock longer by
bringing it To the boiling point every
day you have to keep it. In the winter
time this will not be necessary. as the
stock can always be kept cold.
Cream soups are delicious at any
time, but especially so in summer when
/ eating gets so HOMOGENEOUS.
These soups are made without stock
and are composed chiefly of vegetables.
or fish and milk, seasoned with butter,
salt and pepper ana tnIckened with -four
corn starch or arrow root, mixed with
/ cream.
! Purees are made in much the same
manner as cream soups and they are al
ways thicker. In making a PURGE, the
vegetable or fish is forced through fine
sieve, and is added to the soup together
with a small amount or white stock
Bisques are really shell fish purees:
they are also made or vegetables, game
and fowl. A good formula for cream
/ soups is the following:
Two tablespoons OF butter, two table
spoons OF flour, two cups of milk, one
! teaspoon of salt, One-nalf teaspoon of
white pepper and one teaspoon of onion
Juice. Combine these ingredients and
| then add two cups of any desired vegeta-
/ bic or fish PURGE and one-haIf cup of rich
cream. If this soup is too thick it can
be thinned with either milk or white
stock, or even boiling water. Almost
every vegetable is use. in these cream
soups, such as asparagus, green peas
caulifiower, onions, spinach. turnips,
carrots, corn and many others; also fish,
4 flesh and fowl
In cooking the vegetable for cream
soup. always cook it in water, never in
stock or milk. lf you cook II in the
stock or milk you are losing the flavor
and gaining nothing, but there are GER
| tain cases Where this is desirable. For
/ example,: In making a lobster bisdue use
two one-pound Holsters, cut the tender
meat from the claws into cubes and
place them into the soup tureen. Sim
mer the shells and the tough meat in
| three cups of chicken stock for an hour
| Pound the meat from the tails to a paste
and ADJ to il one quart of boiling hoJ
milk. Add to this two tablespoons of
butter and flour. creamed together. Cook
ten minutes. Then strain the stock
from the shells and add it. Season TO
taste, reheat, pour into the soup tureen
and serve.
There are too many mothers who are
too lazy TO furnish the variety their fam
lilies need. They don't like TO cook, So
they wait until the last minute and then
cook whatever can be done quickest. I've
been in the country where vegetables
were going to waste and have heard
girls and their mothers "scrapping' over
who should cook il and what to have IN
til II would be too late for anything but
Irleu dinner All or the lazy girls
are not raised in town. In the country
many girl takes to field work because,
she doesn't like homework, and the same
class swell the ranks of shopgirls and
factory workers in the city. Being born
IN town or country has nothing 10 do
with their dispositions, it's the home in
huence and parental discipline. A study
OF years has convinced me that line upon
line and precept upon precept goes a
long way in making or marring a char.
acter whether one is born in a cabin or
hne house, and real homes can be
made in either
Faithfully yours.
LIZZIE o. THOMAS.