Evening star., 1921-03-11

| rice anu NeleTy OOup-OOii ohS
| cup of rice and two heads or celery
in two quarts of water until soft
| Rub through a strainer, add one cup
each of milk and cream. season to
taste and serve with crackers
| Banana Soup.-Select six ripe ba-
| nanas, mash and rub them through
| a sieve. add twice as much cold milk,
| sweeten to taste, add pinch OF sait.
! the grated rind of one lemon and
place on the stove. When the boi!ing
point is reached, add a heaping table
| spoonful of cornstarch mixed Smootn
with little cold water. and stir un-
| til the mixture is boiling briskly. Al
| low to cook for eight minutes. STIR
, ring all the time. then remove from
| the stove. When cool. add two table,
| spoonfuls of strained lemon juice and
place on ice until cold. Serve IN
| bouillon cups.
Peanut Soup.-Shell one quart OF
| peanuts and cover with a quart OF
| water; let simmer until soft. then rub
| them through sieve, add two quarts
| of milk, seasoning to taste, and let
| boil up. Serve with small toasted
crackers.
Fruit Bouillon.
Peel three apples and core them:
| Add to them one-half cup of seeded
| raisins. six chopped figs. the same OF
apricots. and one-half cup OF GROUND
nuts. Pour over one pint OF DOLL
ing water and let simmer over the
| fire for forty minutes. Remove from
| the fire and rub through a sieve. 10
the liquor add one cup Of fruit Juice.
the juice of two oranges ana one
lemon and one pint of water emu
and pour into long -stemmed glasses.
Whip one cupful Of cream, and with
a teaspoon dispose in the chilled lrult
bouillon. Serve with graham Wafers.
New England Fish Chowder.-Ose
three pounds Of cod or halibut freed
from bones and cut in strips TWO
inches long. Put this in the bottom
of the pot, season and sprinkle with
minced parsley. Cover this layer OF
fish with one of diced potato. These
potatoes may be Drowned in outtef
with an onion before they are adoeo
to the fish, but this is as you cnoose.
Now butter enough crackers TO MAKE
one layer and place them butter
side down on the potatoes and aoo
pepper and salt and little puttef'
Continue in this way until the POT Is
two-thirds full, letting the top layer
be crackers. Add enough mix 10 al
most cover and cook gently Tor an
hour. If cod is used. a layer OF oys-
ters put between the potatoes and the
crackers gives a fine flavor. The cover
must remain on the pot during the
cooking.
Scallop chowder.-Use one quart OF
scallops, parboiled twenty minutes IN u
boiling water. Take three slices OF
salt pork and two onions cut up very
fine and fry them to delicate Drown;
Pare six good-sized potatoes, ano
slice them thin. Put the pork: tne
onions and the potatoes into tnree
nints Of milk. cook them until the po-
tatoes are soft, add two tablespoon
fuls Of butter and salt and pepper 10
taste. Add the scallops. winch II
large should be cut into small pieces.
when they are cooked remove the
dish from the fire, pour the chowder
+, into dish and put Drowned hutter
| crackers on top. This Will MAKE
about three quarts Of chowder.
Scotch Broth.
Wine three pounds Of mutton. cut
| from the fore quarter. Cut the lean
meat in one-inch cubes, put In ket.
tie cover with three plnts OF coio
water. bring quickly to the ooiiins
noint and skim. Add one-haf cup OF
ha rIev- which has been soaked IN colo
water overnight and then 91atnsu.
LET simmer for two hours. fut tne
homes in a second kettle, cover VIII
cold water. heat gradually TO .he Do
inc point. skim and let boil one ana
nne.baf hours. Strain the STOCK
! from the bones and add to the meat
/ wv one-fourth cup each OF car1o,s
! trrn;ns onions and celery. cut III
h,lf-inch cubes, in two taDiespoon !,
t,Is of butter, for five minutes. Aoo
| ~ tbe soup. with salt and pepper 70
toste and cook until the vegetao,es
.oft Thicken with two taole-
.noonfuls each of butter ano no1,'
| Cooked together. and. jus1 peto e a.
ing. add half a tablespoonful VI
ly chopped parsley. .,,1bt,v. add
| ,s1S a teaspoonful of salt. then woix ,S
| IN % IN Knead it well, empty on Z
1900 hoard and roll out as tnin AZ
naner' Set aside for half an nGul, s"tn
| roll and cut with a snatH en- tTex xn NAV be
tne i.tn fancy shapes with a vese-
| Gu. M ,,tter Boil them in the soup
.a twenty minutes before II is sent
! to the table. o,n ~ nou,
and add salt and pepper. pea. LII snS
Jus. 5s;.e aoeether. and use 1t. with two
W .mah,asnoonfuls Of water. to mois.en
en~r Turn on to Toured Doaro
va knead thoroughly. working IN :
r,,,ch dry -four as possible. 30 tn4t !.
verv stiff dough is formed. e. ns
stand LOT rater and let the crumbs so
sormed rnarSe remain spread out on a board .n, q
10TH thev dry a little. Two table
tas faa is so0ss1 TO ss en-
soup o. ~ rast away for future use.
They T5ore will keep for some time II thor
| oughly dried. ,.,r drnn,;nr II
aa as follows: Beat one egg to
aroin; oinch not Of salt. teaspoonfu, o,t Of tak T.
AZ p'n nnwder. and hour sumcient 20
make 1me dough just thick enSIsn enssHan to e
droo from teasnoenn aasn roll OF tS.eyen 1ery thin
With wit c,,s ''eqn into % tiny i s1 strips.
ana cut.ons,@These Gu. can be easily made
crouepno oopn nopper: they will crisp in q
Minute. m Cut the bread in IN sHuarss tSs 1ane Of
the desired size; and sIaSs shake over @ Srsi
Goals the same as when making pop
/