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Show li u.VIE. III! the Cup and let the Kettle sing. The ream and Sugar and Hot Water brlnff! Me thinks this fracrrant liquid amber here Within the Pot, Is pretty much the Thing. Soups of Different Nations. There is something characteristic about the dishes of different people, and In none Is this more marked than in their soups. Italian Soup Peel and blanch 50 large chestnuts, cover with veal stock, add two tablespoonfuls of bread crumbs, salt, pepper and nutmeg; simmer sim-mer two hours. Press through a sieve, measure the quantity of soup, and add half the quantity of hot milk. Thicken Thick-en with the yolk of egg added to a little of the milk to thin before adding. Serve with croutons. The Germans have a national reputation repu-tation for soups of all kinds, the following fol-lowing are two culled from a collection collec-tion of reliable ones: German Veal Soup. Put two pounds of the knuckle of veal into three quarts of watsr (cold), with salt, pep per, a carrot, onion and a clove to season. sea-son. Simmer for four hours, cool, and skim and strain. Reheat six cups of the stock, add half a cup of cold cooked vermicelli, a tablespoonful of chopped parsley, a grating of nutmeg and the yolk of an egg blended with half a cup of milk. Reheat, but do not boil. German Tomato Soup. Cut up one pound of the breast of veal, add the bones, one tablespoonful of butter, one onion and carrot cut fine, two cups of tomatoes and a green pepper. Season Sea-son with pepper, salt and minced parsley; cover with three quarts of cold water, and simmer for three hours, skimming as needed. Skim out the bones, add a teaspoonful of sugar and one cup of cold boiled rice. French Potato Soup. Reheat four cupfuls of veal stock. Add ten potatoes, pota-toes, peeled and cut fine, two sliced onions, two stalks of celery, and a tablespoonful ta-blespoonful of butter. Add four slices of stale bread. Simmer for two hours, rub through a fine sieve, season with salt, pepper and nutmeg, and thicken with a tablespoonful each of flour and butter cooked and mixed with two cups of milk. " j F YOU have dined with con--i-. 1 tentment, you have dined as well as the Lord Mayor of London. Soup Making. Of the making of soups there is no end, and the variety is legion. Anything Any-thing may be used in the soup pot from "fish flesh to good red herring." The following are some recipes that are unusual: Turkey Soup. Put Into a soup kettle ket-tle the bones and trimmings of a cold roast turkey, with a quarter of a pound of lean ham. Cover with cold water, add a chopped onion, a stalk of celery, a tablespoonful of powdered herbs, and pepper and salt to season. Simmer until the meat is in shreds; strain, reheat, add half a can of corn, and a little of the turkey stuffing. Ham-Borve Soup. Cover a ham bone with cold water, add two cupfuls of split peas, and simmer until the peas are thoroughly cooked, adding more water if necessary. Take out the bone, rub through a sieve, reheat, season to taste, and serve with dices of bread, fried. Beef and Veal Soup Cut fine three pounds of lean beef and two pounds of the round of veal. Fry in butter, with a sliced onion, cover with cold water and simmer for three hours. Add one carrot, four cloves, two bay-leaves bay-leaves and a stalk of celery. Simmer an hour longer, strain and reheat. Beat the whites of two eggs with half a cupful of cold water; pour into the .soup and serve as soon as hot. Vegetable Soup. Cut into dice two carrots, a quarter of a small cabbage, half a turnip, half an onion, a potato and two stalks of celery. Fry in butter; but-ter; add six cupfuls of water or stock, and salt and pepper to season. Sim-, mer for half an hour. Serve very hot with croutons. Apple Soup. Cook eight apples soft in as little water as possible. Add sugar to taste and press through a sieve. Flavor with lemon juice and nutmeg, and thicken with a tablespoonful table-spoonful of cornstarch rubbed smooth In a little cold water. When cool, add two cupfuls of cider. |