| Show MISS PARLOA ON SOUPS the be imara A or ct of making theta de in a economy Emu cany in ho 4 it the french anle 11 laid said her talk ii 1 ties of 0 cookery at tho the new york young cm mu sos o 0 christian Chri etian mid nud tho the french housekeeper no mutter matter low how ample tha bo dish excel excels in tho the making of i it t tho the market price frices are arr much higher in france than hero butter and a u gar coating canting than theta as much again aa ono may many buy half a lemon or cc part aart of a carlot lot and it it Is not thought unusual and slid cuir a sufficient quantity ie is purchased to arr sell ineal mind d nn an guest ii is provided for 1 l I 1 ins 1 parloa that ro a a abing and broiling are hardly klonin among the thet working clouw and pastry ie in mado only in tho the kitchens kitch coe of the lie very wealthy au an american Ame housewife may take the lead in the tho making of and fancy desserts but to A french woman the bo making of and cud FAUN 0 is the moet most important part of the cook e cry r the following simple soup I 1 11 t said to be savory and delicious plot 8 3 table spoonfuls of butter or meat fat tat in a es soup kettle and pour over it 9 2 quarts of water let it cook 10 before ix foro adding a pint plot fit of potatoe a cut into cubes and 8 leek leeks washed and mud heed thin add a of lit salt and one third of pepper and allow this to cook very wry lowly slowly ono hour break 5 alices of stale bread into piece pieces and pot put iu in the soup tureen and turu turn the soup over it when cooked the bo required length of time A french vegetable soup ie is made thui thus cot cut a large onion into thin slim and put them in a pan with 3 tablespoonfuls of butter let them together half an hour and end add 9 2 quarta quarts of water ster have prepared a pint of white turnip turnips cut into cubes the ins amount of po half a pint of carrot carrots half a pint aping of the white part of the leek cut into thin slices add a clove of garlic an cachalot a tea spoonful of sugar one third of a teaspoonful of pepper and alt salt and find cook elow ly an hour adding come same chopped parsley 15 minutes before the soup is removed froni from the fire thie this coup soup may ahw alm be acil wll for a vegetable puree by pressing it through a coalso leve vieto and to a pint of the thick coup soup add a pint of boiling milk A paste for thickening is kept at band hand for constant conn tant rem hero ie Is the way to make one me that will keep a long time cut equal amounts of beef veal ted and pork park suot in small piece pieces put pat them in a kettle with very little water and a orly render turn off the first fat 1113 and d when very hot stir in flour until it forman form a thick paste about A pint plot of flour to a pint of liquid fat put into a graniteware vessel and place in an oven and cook three to four boum boom keep in glau glass jure jars covered |
