Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-11-02
Economy i'm the Hous@hold

cream, a tablespoonful of butter rubbed
| smooth with teaspoonful of flour. cook
until slightly thickened and pour over
| toasted squares of bread.
Cream of Indian Soup.
Mix together a tablespoonful OF flour
a quarter cupful of cornmeal and a
half teaspoonful of salt. Stir grad
ually into a quart of boiling water and
after boiling up we'll put into a double
boiler and cook an hour and a half
Add cupful of rich milk or cream
and serve with popcorn or croutons.
Potato Soup.
Wash. pare and cut three or four DO
tatoes into small pieces and let them
| soak in cold water for twenty min
utes. Put into sailed boiling water
and cook until very soft. Meanwhile
put one pint Of milk on in a double
boiler to scald, adding to 1t teaspoon
full of scraped onion and a stalk Of
celery.
When the potatoes are soft drain
and mash. pour the hot milk on them
season to taste with salt and pepper,
rub through strainer and put on to
butter in a small saucepan, and when
melted add scant tablespoonful Of
! flour Stir into the boiling soup, cook
five minutes, add tablespoonful of
nne chopped parsley and serve hot. If
too thick more hot milk may be added
, serve with crackers or croutons.
Tomato Soup.
A delicious and nutritious SOUP is
| made in this way. Cook a quart can of
| tomatoes or its equivalent In fresh water
Tor twenty minutes. then rub through
| fine sieve. Season with salt and pep
per and few drops Of onion Juice.
Cook quart OF milk in the double
boiler adding, when at the boiling
point, two tablespoonful Of flour stir
red smooth in little cold milk. Add
| two tablespoonfuls of butter. Now
| beat the yolks of two or three eggs IN
tureen, pour the milk into the toma-
toes ana the mixture into the tureep
over the eggs, beating vigorously 40
they will not curdle. Sprinkle finely
cut parsley over the top and serve very
not with croutons or bread sticks.
Stuffed Potatoes.
| Select smooth. even sized potatoes. and
bake until done. Remove one end, care
| fully scrape out the center of each, mash
| and season with salt and butter. add a
generous portion of nut meal, and fill the
! shells with the mixture Cover with the
| in tissue paper and serve.
Cream of Chestnut Soup.
Shell a pint of chestnuts, cover with
boiling water. parboil five minutes, then
throw into cold water, when the brown
skins can be readily removed. Cook until
| tender in enough boiling salt water or
| stock to cover. Mash with a wooden po-
ia IN rpa oh in r,hi tt,ax-
have been cooked, then rub through a
fine sieve into one pint of milk or stock.
Add half cupful of cream Qf you have
it to spare). Season with tablespoon
full of butter. salt and pepper and a
teaspoonful of sugar II you like it. Cook
| nve minutes, take from the fire and stir
| In one beaten egg. Send to the table at
| once serving with croutons or freshly
| popped corn sprinkled in. II thicker than
you care for, this soup may be thinned
with little more milk. If thinner thick
| en- with teaspoonfui of cornstarch stir
red smooth in cold milk
Prune Marmalade or Butter.
This makes an economical and delicious
spread for bread. cutting down ma
terially on the butter bill. After thor
oughly washing the prunes let them stand
twelve or twenty-four hours in cold water
to cover. Bring to a boil ard simmer or
bake until tender. Pit and put through
fruit sieve. adding for the marmalade
an equal amount of sugar and the Juice
! OF q lemon or orange. Cook In q double
4 boiler until of the consistency desired
| The prune butter will not require as
| much sugar as the marmalade. Add to
suit the taste and cook until Just spread
| able.
With prunes at cents per pound, this
| butter means a great saving. II desired
| chopped peanuts or peanut butter can be
| combined with the prune butter In any
proportion desired.
EMMA PADDOCK TELFoRD.