Newark post., 1921-01-05


frigerator until ready to use.
Run your knife around the
edge of container to remove the
fat, for, of course, you do not
want it i'm your soup, but do not
waste it This fat should be
clarified and used for drippings.
If in a hurry for the stock and
you cannot wait for it to cool,
take as much fat OF as possible
with "a spoon and remove the re-
mainder by passing tissue or alb
sorbent brown paper over the sur
face. Never serve a, greasy soup.
Lorraine Soup
Cook one and a third cupfuls of
sliced carrots and one sliced po-
tato in water ito cover until very
tender. Heat two cupfuls and a
half of milk in the upper part of
the double boiler with a slice of
onion, and a tablespoonful of
chopped celery for five minutes,
then Strain amid thicken with a
scant tablespoonful of flour blend
ed with two tablespoonfuls of
oleo. Add the cooked carrots and
potato that have been pressed
through a coarse sieve and season
to taste with salt and paprika.
Dried Pea Soup
Soak two cups of peas over
might. Drainn, add three quarts
of boiling water and simmer for
at least four hours, or until ten
der Then mash Through a strain
er, and return to the fire. Into a
frying pan put two tablespoonfuls
of butter, add to it one chopped
onion and ook until the onion is
soft. Stir in two tablespoonfuls
of -four and when the paste id
smooth, add slowly the strained
peas. Season with one tablespoon
full of salt, pinch of white pep
per, and dash of paprika. Let
boil up once, before serving.
Bean Soup
Soak two cups of navy beans,
lima, or kidney beans in cold
water over night. In the morning
drain, and put into a saucepan
with one slice of fried bacon or
salt pork, cut irco pices, one
sliced onion. ONE tablespoon of
salt and a pinch of white pepper
Cover with two quarts of boiling
water, and let simmer very slowly
for two hours, or until the beans
are soft. Pour the whole thing
through a wire Straiiner and push
the beams through with potato
masher. Put back into the sauce
pan and thicken with three table
spOonfuls of -four dissolved in
cold water. Boil up once, stirring
until smooth.
A Soup Hint
Put a hook of beef into a gallon
of cold water, simmer it gently
for six hours, taking care that il
is we'll skinned. Put i'm some
thyme and celery, all tied in g
bunch, also a couple of onions cut
fine. Skim off all rat and season
with pepper and salt and a little
catsup. By 'omitting the above
seasoning this soup inlay be turn
ed into all kinds of soups by add
!, ing vegetables to give the flavor
4 required. Serve in cups.
HOrseradish Sauce
Cook one cupful of milk, a quar-
ter of cupful of grated horse
: radish root and two tablespoon
II fuls of cracker crumbs for twen
> ty minutes in a double boiler
add half a teaspoonful of salt anr
two tablespoonfuls of culinar.
: fat. Serve hot or cold.
:. Irish Stew
Cut two pounds of lean muttol
r into small pieces and brown in 4
t frying pan in which has beel
placed placed onle Tablespoon o
butter and ONE of drippings O.
, suet; add one medium-sized Onion
) sliced very thin, and brown
p Place this mixture, after it i
Drowned, in a kettle and add 81,
v cups of boiling water, seasoning
with one teaspoon oil salt. Cove
and simmer for half an hour; thlel
add one-half cup of thinly slicet
celery, one cup of Sliced turnips
;, and one-hallf cup of sliced car
rots; cook Is minutes longer