The Washington herald., 1913-09-30
The Table and the Kitchen
By Ida AMES WILLIS

I stock; then draw the soup kettle TO the
side OF the stove and stir steadily while
pouring the egg mixture into the soup.
Do not let It boil again, but serve imme-
| diately.
Scotch Barley Broth without Meat.
Soak four ounces of barley in a quart
of cold water over night Next morning
drain, put in a soup kettle with one onion.
one new turnip, one carrot, all cut in
slices. Also add a few green tops of
celery, and four tablespoonfuls of oat-
meal Cover with two quarts Of boiling
water, and simmer gently for an hour.
Season to taste with salt and pepper
and strain. Serve with croutons.
Scotch Barley Broth with Mutton.
Wash a neck of mutton well in cold
water and cut into small pieces. Cover
with two quarts of cold water. bring
gradually to boiling point, then skim
Cover and let it simmer about two hours:
add a sliced onion, carrot, or turnip, stalk
OF celery or little celery seed, a small bay
leaf. a sweet green pepper, shredded.
Simmer an hour longer; then strain, sea-
son TO taste with salt and pepper, and
serve.
okra Soup.
Take fifty oSra, six ripe tomatoes, two
onions, two tablespoonfuls butter, two
sprigs OF parsley, one bay leaf, two sprigs
OF thyme, a small red pepper pod Cseed-
ed; salt and pepper to taste. Wash and
stem the okra and slice very fine; chop
the tomato fine, preserving the Juice;
mince the onion and fry lightly in the
butter; then add the minced thyme, bay
leaf. parsley, and tomato. You may use
sweet green pepper, chopped fine, II
you prefer 1t to the hot little chile pep
per. Stew about five minutes; then add
the okra, stirring constantly, as il burns
quickly. When well Drowned add the
juice Of the tomatoes and the hot water
three quarts), and place where 1t win
simmer well for about one and a half
hours. Season to taste, and serve hot
with croutons or little toasted biscuits.
Be careful to cook okra in a porcelain
lined kettle, or 1t will turn dark.
A NourishinE Corn Soup.
Three pounds Of lower ribs of beef
(you may have the bony end cut from
your rib roast and use in this manner.
or If you have your meat dealer bone
and roll the roast ask him to chop the
bones for use and use them for stock
or soup making). Put the bones and
three quarts OF cold water in the soup
kettle and let heat up gradually. skim
carefully as soon as scum arises. Then
add pint of fresh sliced tomatoes and
the cobs after cutting on enough corn
to make pint. Cook four hours, then
take out the cobs, add the grated corn,
salt and pepper to suit the taste: a
shredded pepper; cook an hour longer
and serve.
Tomato Cream Soup.
Peel and slice quart Of fresh to-
matoes, or use a can of tomatoes. Pick
over and wash half a cup of rice. Rub
two tablespoonfuls of butter to a paste
with two tablespoonfuls Of -four. Put
the tomatoes In a soup kettle and over
the fire, with quart of cold water. Let
them heat gradually, and when hot add
another quart of cold water, and when
1t boils well put in the rice, two tea
spoonfuls salt and saltspoonful of pep
per. Continue the boiling until rice is
tender, but not broken, then stir in the
flour and butter, a saltspoonful of bak-
ing soda, and a pint of milk, or enough
to make II as thick as cream. Let It
boil a few minutes, then serve.
Another Way.
Add two teaspoonsful baking powder
and teaspoonful salt to quart OF -four.
Beat three eggs and add TO the -four
with half cup OF cold water. Beat to
q smooth light batter and drop from
spoon into boiling soup.