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Show RECIPES. V ' ' i Chicken and Tomato Soup - Melt a tablespoonfill of butter in 1 a saucepan and, add half an onion I and two sprigs of parsley, chopped fine: stir and cook until yellowed, but not browned, thenadd a can of tomatoes and about three pints of chicken broth, and let 1 wiicr twenty minutes; press through stave and reheat to the boiling point; stir two tablcspoonfuls of corn starcTiv,with I water to pour and cook in the? hot 1 soup ten minutes; skim if needed, 1 season with salt and pepper and serve. I Creamlette Corn Soup. I Cut a peeled onion and half a green 1 or red pepper, from which the seeds have been taken, in slices. Melt three tablcspoonfuls of butter in a sauce pan; add the onion and pepper with two outside stalks of celery (with leaves,) cut in pieces, and stir and cook until the vegetables arc softened; soften-ed; add a quart of broth or boiling water and a soup bag and let simmer half an hour, then press through a sieve, pressing through as much of the vegetables as is possible. Return to the fire with a can of creamlette i corn, to become very hot. Melt one-fourth one-fourth a cup of butter; in it cook one-fourth 'a cup ok floiirgrfd a t'ea 1 B spoonful of salt, then add three cups B ftf milk and stir until boiling; add to H the corn mixture and stir until the Kt boiling point is again reached. A' K cup of tomato puree may be used B in place of one cup of the milk; it R gives n pleasant change. Add to the V corn mixture the last thing, let boil mL tip once, then serve without delay. WP Shrimp Salad. Fresh or canned shrimps niay be Ws nscd for this salad. If canned shrimps m arc used, cover them with cold water, f , let stand two or three minutes, then w (Train and (Try on a cloth. Reserve k a whole shrimp for caich service, and w pick the rest into two or three pieces J each, discarding the intestinal vein. Mix the pieces of shrimp with mayon Inaisc or cooked dressing and dispose in nests of lettuce. Garnish with the i whole shrimps and a few capers and serve at once.' i Cooked Salad Dressing. Beat the yolks of two1 eggs very light; add half a tcaspoonful each, of salt and sugar, onewfourth a tea-spoonful, tea-spoonful, each, of mustard' audi paprika pap-rika and two tablcspoonfuls of vine-, vine-, gar or lemon juice; set the dish into another containing boiling water and stir constantly while the mixture thickens; remove from the water and let .stand on the table while the white of one egg is beaten dry; turn the beaten white into the mixture and return the dish to the hot water while the two arc folded together; continue the cooking and folding until the water is very hot and the smell of the vinegar very pronounced, then beat in two tablcspoonfuls of butter and set aside to (chill. When rcacfly to serve, fold in one-third a cup of double cream, beaten solid. Remove the dressing from the hot water before be-fore the butter is added. Beat in the butter, a little at a time. The butter may be omitted, when the quantity of cream may be increased to half a cup. This dressing may be used in any salad in place of mayonnaise. may-onnaise. When it is to be used for fruit, use lemon juice instead if vinegar. |
