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Show 4; -gttie: ; N the school of experience X. everybody pays his own tuition tui-tion and nobody ever graduates. gradu-ates. Judge. Some Good Soups. Soups are always a frequent dish m our tables, and the making of soup Is worthy space and discussion. The art of soup making is easily mastered mas-tered and It Is not necessary for a good soup to have a large variety of ingredients. When celery is expensive expen-sive the outer stalks and the roots are saved for flavoring soups. There are two classes of soups those made with stock and those with-out. with-out. Under the soups with stock there is bouillon, brown 60up stock, white soup stock, consomme and lamb stock. Under soups without stock are the creams, purees, bisques and fruit soups. " Pea Soup. Drain a can of marrow fat peas from their liquor, add a pint of cold water, two teaspoonfuls of sugar and simmer 20 minutes. Rub through a sieve, reheat and thicken with two tablespoonfuls each of flour and butter: but-ter: Scald a pint of milk with a slice of onion, remove the onion and add' the milk to the peamlxture; season with salt and pepper. Peas that are too old to serve a3 a vegetable may be used In soups. Veal and Sago Soup. Remove all fat from two and a half pounds of veal and chop fine. Cover the meat with three quarts of cold wa-.ter wa-.ter and bring slowly to the boiling point. Simmer two hours, skimming occasionally; strain and reheat. Soak a quarter of a pound of sago with water wa-ter to cover for. half an hour then turn into the hot stock and cook 30 minutes; add two cups of scalded milk and pour slowly over the yolks of four eggs slightly beaten. Season with salt and pepper and 6erve. Swiss Rice Soup. Cook half a cup of rice in two quarts of boiling water; add a table-spoonful table-spoonful of chopped onion, a bit ot mace, a sprig of parsley and a tea-spoonful tea-spoonful of salt. When the rice is soft rub through a sieve, bind with a tablespoonful of flour mixed with a little cold milk, season and pour over a half cup of cream and two eggs. When serving, sprinkle each dish with grated Swiss cheese and chopped parsley. I J 11 OMES become a palace when A-. the daughters are maids of honor and the sons are noble In spirit, then the father Is a king, and the mother a queen, and royal residences are more than outdone. A city built up of such dwellings is a city of palaces and a state composed of such cities Is a republic re-public of princes. i Spurgeon. Ways of Serving Rice. Rice is one of our most easily digested di-gested foods and because of It Is often served in Invalid cookery. When cooking rice have a large pro: portion of water, drop in the rice a lit.tle at a time so that the water is not cooled enough to cease boiling. The agitation of the water will keep the rice in motion. It should be-stirred be-stirred as little as possible. When it Is cooked each kernel will stand apart by itself plump and whole. After draining the rice set It for a few minutes min-utes into the oven to dry. It may be salted while cooking and served with v bits of butter over the dish, taking the place of potatoes. The addition of -a little cold boiled rice to griddle cakes and muffins makes the dish more nutritive. Rice is used as a stuffing for fowls. To prepare the stuffing, brown one onion finely chopped in a tablespoon of butter and mix it with four cups of boiled rice and a cupful of bread crumbs that have been moistened with boiling water. Season with sage, parsley par-sley or any herb desired; add a half pound of sausage meat or finely chopped salt pork and salt and pepper to taste. Creamed Codfish in Potato Shells. Bake good sized long potatoes, scoop out the centers and season with salt and pepper. Refill the shells with a layer of potato then a layer of creamed codfish, heaping it up well on top. Sprinkle with chopped parsley and serve hot. Onion Soup With Cheese. Slice a large oaten very thin and fry In butter, add a' quart of beef broth. Serve the oup in bowls, season, sea-son, and on the to? at each bowl place i circular piece of buttered toast, prinkled with grated cheese. |