Show MISS PARLOA ON SOUPS the french way of making them described in a lecture economy is the watchword of the french people said her talk upon the characteristics of french cookery at the new york young wom ans christian association and the french housekeeper no matter how simple the dish excels in the making of it the market prices are much higher in france than here butter and sugar costing more than as much again one may buy half a lemon or part of a carrot and it is not thought unusual and only a sufficient quantity is purchased to supply each meal and an unexpected guest is never provided for miss parloa added that roasting and broiling are hardly known among the working classes and pastry is made only in the kitchens of the very wealthy an american housewife may take tho lead in tho making of dainty and fancy desserts but to a frenchwoman tho making of soups and sauces is the most important part of tho cookery the following simple soup is said to be savory and delicious put 3 tablespoonfuls of butter or meat fat in a soup kettle and pour over it 2 quarts of water let it cook 10 minutes before adding a pint of potatoe s cut into cubes and 8 leeks washed and sliced thin add a teaspoonful of salt and one third of pepper and allow this to cook very slowly one hour break 6 slices of stale bread in ahn annn tureen and turn the soup over it when cooked the required length of time A french vegetable soup is made thuei cut a large onion into thin slices and put them in a pan with 3 tablespoonfuls tablespoon fula of butter let them simmer together half an hour and add 3 quarts of water have prepared a pint of white turnips cut into cubes the same amount of potatoes half a pint of carrots half a pint of the white part of the leek cut into thin slices add a clovo of garlic an a teaspoonful of sugar one third of a teaspoonful of pepper and salt and cook slowly an hour adding some chopped parsley 15 minutes before the boup is removed from the fire this soup may also be used for a vegetable puree by pressing it through a coarse sieve and to a pint of the thick soup add a pint of boiling milk A paste for thickening sauces is kept at hand for constant use here is tho way to make one that will keep a long time cut equal amounts of beef veal and pork suet in small pieces put them in a kettle with very little water and slowly render turn off the first fat and when very hot stir in flour until it forms a thick paste about a pint of flour to a pint of liquid fat put these into a graniteware vessel and place in an oven and cook three to four hours keep in glass jars covered |