Iron County news. [volume] (Hurley, Wis.) 1913-1950, 1913-11-08
MEANS II )NEY SAVING
INTELLIGENT USE OF MATERIAL
IN THE KITCHEN.
Especially in the Preparation Of
Soups Can the Housewife Who
Knows, Economic on Her
Butchers Bill.

The housewife by iudicious selec-
ton of her food materials and intelli-
gent cooking may perform her part in
saving
1t is not so much what comes in
the kitchen door as what goes out in
waste, that determines the size of the
bill the housewife must meet.
These recipes are simple and select.
ed with the idea of promoting econ
omy.
Tomato Soup-One-half can tcma-
toes, pint cold water, x onion. II
tablespoon sugar. tablespoon but.
ter tablespoons of -four. l teaspoon
of salt, Il teaspoon pepper.
Strain tomatoes, add water. salt,
pepper and sugar. cook u hour, after
which stir in mixed -four and butter.
boil 10 minS-es and serve hot.
Boullion and Vermicelli-Buy a 10.
cent knuckle of veal Put on to cook
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 II cup
of finely broken vermicelli and boil
for 10 minutes longer.
Cream Carrot Soup-Wash, scrape
and cut into slices enough carrots to
fill fruit bowl. Boil these in 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
-four and l tablespoon of butter, stir
ring with wooden spoon till they be-
gin to bubble. Gradually stir into
this a pint of milk and carrot pulp
Add hot water to make quart of
soup. Put the yolk of l egg and a Ia
5lespOon 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 tablespoons of well-pickled and
and place in a moderate oven. Add
a quart of rice milk and salt to taste,
and boil 10 minutes or until rice is
done; a slice of onion or a stalk of
celery cooked with 1t and removed
before serving will improve the fla
vor. Add y cup of sweet cream to
the soup and serve.
Consomme-Fifteen cents for
pounds of veal or beef bone Crack
the bones well and cut the meat from
them into small pieces. Into hot
soup kettle put teaspoon of sugar
and a few slices of onion. Heat un-
til both have become dark brown.
Put in the meat, scar slightly and COW
er with 2 quarts of cold water Add
the bones, bring quickly to boiling
and skim. Let simmer gently for
hours, then add 2 or whole cloves
and a bay leaf and allow to simmer
a half hour longer Strain through
cheesecloth and set aside to cool
When cold remove fat from surface
When heated. with the addition Of
salt only, this makes a most delight
full dark brown clear soup.
Lima Bean Soup-Soak one pint Of
lima beans over night in cold water
and in the morning boil in water I'M
til soft. II the water boils away very
much add a little milk or water Add
salt, pepper and cayenne to taste. If
you like add a little onion juice, Melt
one tablespoon of butter and rub into
it until it is perfectly smooth one
tablespoon of -four Pour on this one
cup % boiling water and stir hard
Stir the two mixtures together. Slice
2 or 8 very thin and put in the soup.
1t will be ready to serve as soon as it
boils.