Hopkinsville Kentuckian. [volume] (Hopkinsville, Ky.) 1889-1918, 1913-11-11
MEANS MONEY SAVING
INTELLIGENT USE OF MATERIAL
IN THE KITCHEN.
Especially In the Preparation Of
Soups Can the Housewife Who
Knows, Eeonomixe on Her
Butchers 6IIi.


The housewife by judicious selec
ton Of her food materials and intelli.
gent cooking may perform her part In
saving.
IL 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 toma-
toes, pint cold water, n onion. Y
tablespoon sugar, tablespoon but
ter, tablespoons of -four, I teaspoon
OF salt, u teaspoon pepper
Strain tomatoes, add water, salt,
pepper and sugar, cook " hour, after
which stir in mixed -four and butter
boil 10 minutes and serve hot.
Boullion and vermicelli--Buy 10
cent knuckle Of veal. Put on to cook
in 2 quarts of water and let come to
boil slowly, then add salt, pepper
and onion. Boil slowly for three
hours, strain through fine sieve. and
let come to a boil. Add about " cup
Of finely broken vermicelll and boil
for 10 minutes longer.
Cream Carrot Soup-Wash, scrape
and cut into slices enough carrots to
| FIJI 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
thick saucepan 2 tablespoons of
-four and 1 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 / quart of
soup Put the yolk of l egg and Ia
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 wellpickled 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 is
done; slice of onion or a stalk of
celery cooked with 1t and removed
before serving will improve the fla
vor. Add u cup of sweet cream to
the soup and serve.
Consomme-Fifteen cents for 3
pounds of veal or beef bone. Crack
the bones we'll and cut the meat from
them into small pieces. Into a hot
| soup kettle put l teaspoon of sugar
| and 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 or 8 whole cloves
and a bay leaf and allow to simmer
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 un-
til soft. If the water boils away very
much add little milk or water. Add
salt, pepper and cayenne to taste. If
you like add 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 of boiling water and stir hard.
Stir the two mixtures together. Slice
or 3 very thin and put in the soup.
1t will be ready to serve as soon as it
boils.