Salt Lake Telegram | 1913-02-27 | Page 5 | Leaves from Oscar's Notebook

LEAVES FROM OSCAR'S NOTEBOOK THE APPXTHIWO BOUTS. Potato Cream la three Marts of water boil veal bones, a knuckle of ham or a slice of pickled pork a ad a buask of soup vegetables uatll It is reduced re-duced to two quarts. Then add as onion chopped verv nee and let the whole simmer, ia the meantime mashing two or three large boiled potatoes and nwi lag I hem with a cupful of cream or milk Add the potato cream to the soap aad strain the whole through a colandsr into the tureen, seasoning with alt, pepper aad a tableapoonful of finely chopped parsley. Nerve at once. Normandy Put a good sised knuckle of veal ia a soup kettle with three quarts of water aad let it heat slowly, skimming carefully when It begins to simmer. Then allow to cook slowly but steadily for three hours. Add 1s peeled aad thinly sliced white onions and half a stale loaf of baker's bread aad allow to simmer for another hour. Now take out the meat and put the soup through a puree sieve, pressing through as much of the bread and onion as possible. Put it into a doable boiler, rub a tableepoonful of butter aad two of flour to a smooth paste and stir into the hot ratiture until it thickens. Sea-on Sea-on with salt aad pepper aad a little nutmeg, add a piat of cream and a plat of mils. Serve at once. Carrot Pure Chop very fiaely all the red portion of a dozen carrots, fry in butter aad fiuish cooking bv adding a little broth. Reduce the broth to a glate, stir ia sii tahlespooafuls of bechamel be-chamel sauce and strain. Mia with this puree five pints of white broth, place the whole in a saucepan over the fire aad stir uatll it begins to bubble, then move to one side of the stove and leave far an hour. Then skim off the fat from the broth and thicken the latter with a migture of four egg volks, diluted di-luted with cream sod poured through a siev. Place over the fire again, stir-' ring in a few tablespoonfuls of blanched noodles and a lump of butter. Serve verv hot.