Norwich bulletin., 1916-01-08

T baee, one-half teaspoon sait and zone- :furnfps Into dlcss Cut carrot intoI
 match shape pieces, slice onion. Cab
 reEstables into boiIing saited .wateF
 until tender Drain them and add tU
 the soup few minutes before serving. richer soup may beAhad by retaiIi-sI
 ing the vegetable stock. Barley eoup--Cut half pound otz|
 ,h ,nutson k Into small pieces reservings add quart of cold water and two tapiespoons of barley. Let boil slowly just sinmering Put the bones, If shere are any, Into another vessel with hour, filling up water if necessary. so as to have about a pint of the iiqdid. then strain the water into the kettle with the meat aud barley, and cook SLOWLY two hours longer. Season with
 salt and pepper to taste
 Brown Soup-Brown one tablespoon of four. then put in bowl with a,
 small lump of butter. Stir together to a. smooth paste, and add sone-ha1f Ia pint Of boiling water with a slice
 of toasted bread cut into snan pieces.
 palatable and nutritious: and when l animal food is forbidden, may be used I as a good substitute for richer soup.
 OK Tail .SouP-A large tureen 6f soup may be made from two OK tails l large. or three if small. Wash them the water). Divide them at the Joints
 and put them in a stew pan. with
 two quarts of cold water Let this boil slowly until the meat is quite
 tender which will be from two and I a half to three hours. Remove the
 bones, cutting up the meat into very
 small pieces. Season with peuner
 sa1t celery salt, butter, and add : a
 small quantity of brown flour ,to
 slightly thicken. Four onions, a
 sliced thin are often adds to the
 seasoning. 4
 l-. onato Soup-One quart, of toina- toes,. two tablespoons of flour, one tea
 spoon of salt, one of sugar, pint of : hot water. Let tomato and water come } to boil; rub flour, butter and. aafew
 spoons of the tomato togetherss stir into the boiling mixture: add salt and l pepper: boil altogether fifteen minutes: rub through sieve and } serve with toasted bread To prepare
 bread for soups cut in thin slices: butter well; cut into squares; place
 lon a. pan in a. hot oven for a few min. utes. These are nice to serve with
 any soup, or broth. , vermeciiii and Macaroni- Soups
 Two pounds of lamb and one of veal from which all the fat has been re. moved; cut into small pieces and ado three quarts of cold water Boil slow.
 ly until the meat is cooked in shreds tSeason with celery salt, common salt pepper and a half teaspoon of Wor-
 hcestershife sauce; adding a heapins teaspoon ofsvermfceili, Or broken mac. 2 aront arst boil half an hour.
 Clam Chowder-Save all the elan liquor tON half fill up with water 1T { the kettle. Also, cut off the Heather ! straps. when you trim in. the. ciams
 and put them not in the chowder., bn |; in a saucepan. with just enough wa,
 ter to boil them. by themselves. Adt
 the broth thus gained to the chowde
 before taking up. Heads, of course z have been thrown away.
 To open clans, wash them clean, pu | them in as large pan of pot, witl i. enough. boiling. water just to proven from boiling dry and burning. ! z couple of quarts are enough for bucket of ciams.. Cover them close : ly, that the steam may be kept Al soon as they are we'll opened, talk them off: Fifteen minutes will cool l them. for serving sas .s plain boile. J clams Dish mp, and help as they are inisshells- Season with pepper, a B you eat them, with5. lemon juice o 2 Vinegar. as4 s7z
 Fish chowdsr-Four or five pound . of any hard. white fish: haddock. bas. 2 cod. sword d-fish. cut in small slices, an ' freed from bone and slxinsEThree O . four. slices of salt pork fried out, crisI . In the chewder kettfe.-Two onions sliced and fried brown in fat Two 0 f three more onions sliced raw. Enoug . common-sized potatoes. boiled an sliced. A dozen soft. or butte f crackers, split Take the fried onion ,ii out of the fat Leave only fat enoug . to just cover, say wet the bottom @ ', u the kettle. Put in a layer of fish,
 layer of. sliced potatoes sprinkle som
 of the onion, both fried and raw upo c the potatoes: a scatter. of spepper;,s = careful pinch of salt, as the pork wi r help to. salt it, another layer of isf c potatoes. onions; the pepper and sal e again: go on until the materials ar ' half used, taking care to proportion the layers so that all may hold outs to f gether.s.s < tt sl = When half is used, scatter in a. fey
 | small eut-bits or strips Of the crisp ? ed pork, and cover with layer of hal o crackers, inside down. Do the safn when the remainder sof the chowde is layered in. putting the split crack }, CTS over all. You may butter tn crackers. or not. as you prefer. Cove e once and half deep with cold water
 and set on where it will come to 8 boil. Boil gently and steadily on : hour. keeping it w7sere it will not burr r Pour in a cup of casam. and stir care ] fully just before 1t is done HavinJ g fused salt very cautiously, taste and se Y if more is needed Be careful als, I with pepper, and add that, if required . When you have not cream, it will b 8 well to butter the crackers. Use tn . best of the milk. at any rate.
 7 Vegetable SouplTwo pounds O 8 coarse, lean beef. cut into strips, ty, . pou|ds of> knuclcles of veal chopped .t pieces, two pounds of mutton bones and the bone left from your cold yea
 cracked fine. Mix with. the ,pounde,
 yolks of two hard boiled eggs, an, 5 rub through colander. Cool. skim
 and strain the soup into a soup DO, t Season, add the chicken and egg mix 8 ture. simmer ten minutes, and pou r into the tureen. Then add a snaa]
 cup of boiling milk.
 8 To Get Up Soup in Hasts-Chol 5 some cold cooked meat fine, and pri 3 a pint into. a stew pan with. som l gravy. season with pepper and sal,
 and little butter if the gravy is no - rich: add little flour moistened wit n cold water. and three pints boiling wa r ter. boil moderately half an fou1
 Strain over some rice or nicely toast ed bread and serve. Uncooixed nea . may be used by using one quart 70 2 | cold water to a pound of cho1ped meal e and letting 1t stand half an hour be z fore boiling Celery root may b