Lincoln County times. (Jerome, Idaho) 1911-1919, 1913-11-13
MEANS MONEY SAVING
INTELLIGENT USE OF MATERIAL
IN THE KITCHEN.
especially In tho Preparation OF
soups Can the Housewife Who
Knows, Economic on Her
Butchers Bill.

Inc housewife by judicious selec-
uon OF her food materials and intelli-
gent cooking may perform her part In
saving.
1t IL not so much what comes In
the Kitchen door as what goes out in
waste, that determines the size of the
Dill 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, l pint cold water, " onion, "
tablespoon sugar, l tablespoon but
Ter, tablespoons OF -four. l teaspoon
OF salt, "a 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 a 10
cent knuckle OF veal. Put on to cook
In 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 boil Add about " 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 a quart
OF water. slightly sailed. till soft
enough TO rub through sieve with
the potato masher Mix together in
thick saucepan tablespoons OF
flour 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 l quart Of
soup. Put the yolk OF 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 waite
and tablespoons OF well-pickled ant
washed rice. put in a granite kettle
and place in moderate oven. ADJ
a quart OF rice milk and salt to taste
and boil 10 minutes or until rice 4
!
celery cooked with it and remove,
before serving will improve the fla
vor. Add II cup OF sweet cream 4
the soup and serve.
Consomme-Fifteen cents for
pounds OF veal or beef bone. Cracl
the bones well and cut the meat fror
them into small pieces. Into a no
soup kettle put l teaspoon OF suga
and few slices OF onion. Heat III
I'll both have become dark brown
Put in the meat. scar slightly and COY
er with quarts OF cold water. AID
the bones. bring quickly to boilin
and skim Let simmer gently for
hours. then add or 3 whole Glove
and bay leaf and allow to simme
half hour longer Strain throug
cheesecloth and set aside to coo
When cold remove fat from surface
When heated. with the addition c
salt only. this makes a most deligh
full dark brown clear soup.
) Lima Bean Soup-Soak one pint c
lima beans over night in cold waite
; and in the morning boil in water I'll
I'll soft. II the water boils away yer
much add little milk or water. AID
salt. pepper and cayenne TO taste.
you like add little onion juice. Me
/ one tablespoon of butter and rub int
It until 1t is perfectly smooth on
tablespoon OF -four. Pour on this on
cup OF boiling water and stir har'
Stir the two mixtures together Slic
2 or 3 very thin and put in the SOU
1t will be ready to serve as soon as
, boils.