Evening star., 1922-06-02
Health and Thrift in the Home
Enxli.h Reef soup.

GuBAxBh DccA SOoVs
This is an excellent soup for the
first day after stock making, and
from a large soup bone you will have
enough meat left to make jellied beef
or curry. Put the marrow into a
soup kettle, sprinkle over 1t two level
tablespoonfuls of -four, then shake
until melted and mixed. Add quart
Of stock, or II you have rice water
use pint Of this and pint Of stock.
Bring to the boiling point add tea
spoonful OF kitchen bouquet or
browning. a seasoning Of salt and
pepper and half a pound OF soup meat
cut in dice.
Tomato BisQue Soup.
Stew one pint Of tomatoes for
onion, one bay leaf and sprig of
parsley. Press through a sieve and
return to the fire. Put a quart of
! milk on to heat. Rub smooth one
large tablespoonful Of butter with
two of -four, adding a little Of the
into the boiling milk and stir until 1t
thickens To the tomatoes add one
teaspoonful OF sugar and one-half
teaspoonful of soda dissolved in a
little water, and turn the tomato into
the thickened milk. Mix thoroughly,
but do not let it boil again or 1t may
curdle.
Potato and Onion Soup.
Cook four large potatoes and four
onions together in enough water to
fully cover them; when quite tender.
pass them through a sieve. Reserve
the water in which they were cooked
and add 1t to them while pressing
process. Blend two tablespoonful
of butter and two tablespoonfuls OF
-four together smoothly and add pne
pint of milk. Stir until boiling, then
add the potato and onion pulp. Sea-
son with salt and pepper. and just
at the time of serving sprinkle the
chopped parsley over the soup.
Cucumber Soup.
Peel three large cucumbers. slice
two tablespoonfuls of butter for ten
minutes. then add three tablespoon
fuls Of -four and three cups OF white
stock made from chicken or veal with
delicate seasoning. Scald one cup OF
milk with one slice of onion and two
blades of mace. Combine the mixtures
and rub through sieve. Reheat to
the boiling point and add one-han
a cup of cream and the yolks of two
eggs. Season with salt and pepper.
String Bean Soup.
Cook two quarts of string beans
until soft in boiling salted water to
cover Drain and rub through sieve:
-four and one-fourth cup of butter.
Then add four cups of white stock
made from chicken or veal. and two
cups of scalded milk. Season with
salt and pepper.
Halibut Soup.
Rub three-fourths of a cup of cold
boiled halibut through a sieve. Scald
one pint of milk with one slice of
onion and a blade of mace. Remove
the seasonings and add the fish. Add
one and one-half tablespoonfuls of
butter and one and one-half table
spoonfuls of flour cooked together
Add ne-half a teaspoonful of salt,
some pepper and more butter.
Clam Soup.
Chop fine thirty large clans with
their juice Add two and one-half
quarts of cold water let it come to
a boil. then add small piece Of salt
pork. two large onions and little
mace and parsley. Mix one-fourth
pound of butter with four tablespoon,
pepper. Boil hard for one-half hour.
take from the fire. then add the well
beaten yolks of four eggs and one
pint of hot milk. Do not put on the
fire again.
Lobster Chowder.
Remove the meat from a two-pound
lobster and cut it in small dice. Cream
liver of the lobster. which is the
green part, and two common crackers
finely pounded. Scald four cups of
milk with one slice Of onion. remove
the onion, then add the milk to the
mixture. Cook the body bones of the
lobster for ten minutes in cold water
to cover, strain, and add to the mix
ture with the diced lobster. Season
with salt and paprika.
Summer Squash Soup.
Take three-fo fourths of cup of
cooked squash. passed through
sieve before measuring. Scald one
quart of milk with one slice of onion.
remove the onion, then add the milk
to the strained squash. Season with
two tablespoonfuls of butter. three
tablespoonfuls of -four, one teaspoon
full of salt. a little pepper and one
fourth teaspoonful of celery salt.
Dinner in a Single Pot.
Put a fowl-not a young chicken
into the stock pot, add three punches
of leeks or two dozen small onions
and sufficient cold water to cover the
fowl. Bring to boil and skim. Add
half a cup of pearl barley that has
been thoroughly washed and scalded.
Cover the kettle and simmer gently
for two hours or until the fowl is
tender Have ready. boiled and dried.
half pound of rice. Shake it on