Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1913-11-21
MEANS MONEY SAVING
INTELLIGENT USE OF MATERIAL
IN THE KITCHEN.
Especially In the Preparation Of
Soups Can the Housewife Who
Knows, Eeonomlze on Her
Butchers Bill.

The housewife by judicious selec-
ton Of her food materials and intelli-
gent cooking may perform her part In
saving.
1t Ii not 30 much what comes In
the kitchen door a. what goes out In
waste. that determines the size Of the
bill the housewife must meet
These recipes are simple and select
ID with the idea Of promoting econ
omy.
Tomato Soup-0nehalf can toma-
toes. l pint cold water, y onion, Y
tablespoon sugar, l tablespoon but
ter, tablespoons Of -four, / teaspoon
OF salt, \ teaspoon pepper
Strain tomatoes, add water, salt,
pepper and sugar, cook u hour, after
which stir In mixed -four and butter,
boil 10 minutes and serve hot
Boullion and Vermicelli-Buy q 10
cent knuckle Of veal. Put on to cook
In quarts Of water and let come to
a boil slowly, then add salt, pepper
and onion. Boil slowly for three
hours. strain through a fine sieve, and
let come to boil Add about y cup
OF finely broken vermicelli and boil
for 10 minutes longer.
Cream Carrot Soup-Wash, scrape
and cut into slices enough carrots to
NIL fruit bowl. Boil these in a quart
OF water, slightly sailed, till soft
enough to rub through a sieve with
the potato masher. Mix together in
a thick saucepan 2 tablespoons Of
hour and l tablespoon of butter, stir.
ring with a wooden spoon till they be-
gin to bubble. Gradually stir into
this a pint Of milk and carrot pulp.
Add hot water to make 1 quart of
soup. Put the yolk Of egg and a "a
blespoon Of chopped. parsley together
In the tureen, turn in the hot SOUP,
stir gently, and serve at once.
Rice Soup-Take l quart Of water
and 4 tablespoons Of well-pickled and
washed rice, put in a granite kettle,
and place in a moderate oven. Add
quart Of rice milk and salt to taste,
and boil 10 minutes or until rice IL
done; slice Of onion or q stalk Of
celery cooked with It and removed
before serving will improve the Ia
Vor. Add y cup Of sweet cream to
the soup and serve.
Consomme-Nfteen cents for 3
pounds Of veal or beef bone. Crack
the bones well and cut the meat from
them into small pieces. Into q hot
soup kettle put / teaspoon Of sugar
and few slices Of onion. Heat un-
I'll both have become dark brown.
Put In the meat, scar slightly and GOV.
er with 2 quarts Of cold water. Add
the bones, bring quickly to boiling
and skim. Let simmer gently for 3
hours, then add 2 or 8 whole cloves
and bay leaf and allow to simmer
a half hour longer. Strain through
cheesecloth and ct aside to cool.
When cold remove fat from surface.
When heated, with the addition Of
salt only, this makes q most delight
full dark brown clear soup. D..
Lima Bean Soup-Soak one pint Of
lima beans over night in cold water
and In the morning boil In water IN
til soft. II the water boils away very
much add little milk or water. Add
salt, pepper and cayenne to taste. II
you like add Q little onion Juice. Melt
one tablespoon Of butter and rub into
1t until 1t il perfectly smooth one
tablespoon Of -four. Pour on this one
cup Of boiling water and stir hard.
Stir the two mixtures together. Slice
. or 3 very thin and put In the soup.
It will be ready to serve a. soon a. II
bolls.