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Show SELECTED RECIPES. HOW TO MAKE MANY PALATABLE AND INEXPENSIVE 80UP8. All Tastes May Be 8ulted With Either Vegetables or Meats Cream of Pumpkin 8hould Be a Favorite. CREAM OP PUMPKINS. Cut in dices ono Inch squaro three to four pounds pumpkin; boil in water till ten der; strain, and put tho liquor in a saucepan with four tul).ttti:ounfuls butter, but-ter, one teaspoonful sugar, and a lit-tlo lit-tlo salt; heat, thon add two quarts boiling water. Stir well, and serve with somo fried toast. CONSOMME WITH IUCE. Wash ono tablespoonful rlco and boll in water wa-ter until soft; let drip, and cool w1Ui cold water; then let drip again. Warm two quarts stock or consomme, and when ready to servo put rlco in soup, which must not bo allowed to boll again. MACARONI. Dreak two ounces macaroni in one-half Inch pieces, cook in boiling water, and proceed as tor consomme with rlco. OXTAIL SOUP. Cut ono oxtail In ono inch pieces; boll in water until tender; let drip, and remove grease and small bones. Put In a saucepan with two or three quarts bouillon, one-half one-half glass Madeira, ono onion, ono carrot, car-rot, and somo thy mo and laurel; let tho whole coolc for tlirco hours. Pour tho bouillon through a strainer Into another saucepan; tako off floating greaso; add one-half glass Madeira 'and a llttlo red popper; cook awhile, v and when ready to servo, add whllo stirring, ono tablespoonful cornstarch mixed with one glass cold bouillon. Serve in tureen In which the pieces of tall havo been placed. BARLEY SOUP. Wash throo table-spoonfuls table-spoonfuls barloy, and lot stand one-half one-half hour In cold water; let drip, drop into boiling water, and cook until soft Let drip, cool with cold water, and drip again. Put tho barloy in a saucepan sauce-pan with two quarts stock and cook for ono hour. When ready to serve, beat together ono yolk, one glassful cream, one tablespoonful butter; add llttlo by little, whllo stirring, some of tho soup; thon pour tho mixture In, all tho time stirring, but do not lot tho soup boll again. CREAM OP FOWL. Tako ono hen or chicken and cook for two hours in two quarts of water with ono-half veal or beef knuckle, ono onion, ono carrot, and ono stalk of colory. When tho chicken Is very tender, let It drip and strain the stock through a cloth. Remove Re-move chicken moat from bones, set tho fillets (tenderllons) aside, and pound tho remainder of tho flesh In a chopping chop-ping bowl. To tho pounded flesh add tho stock llttlo by little, whllo beating, and ptiBS the resulting pulp through a strainer to obtain n rich liquor. Melt In a saucepan two tablespoonfuls butter but-ter with ono and ono-half tablespoonfuls tablespoon-fuls flour, Into which pour tho liquor; let It becomo hot, but not boiling. When ready to servo, add tho chicken fillets, cut into nmti.ll dlco. "ARROT SOUP. Cut six carrots In small dice nnd cool In saucepan with Bomo butter and a chopped onion. Add, whllo stirring, ono tablespoonful flour nnd two to throo quarts stock or water, and cook slowly for ono hour. Pass through a strainer and when ready to sorvo add ono tablespoonful butter and ono nnd one-half table spoonfuls cooked rice. WHITE KIDNEY BEAN SOUP. Cook ono pint whlto kidney beans In saltod water with ono sliced onion. When well cooked, strain. Heat in saucepan with two or thrco quarts stock or water, and when ready tc sorvo add two tablespoonfuls butter Servo hot with small pieces of dry toast. VEGETABLE SOUP. Mlnco ono-eighth ono-eighth cabbago, ono carrot, ono potato, ono-half turnip, one-half onion, nnd somo colory; wash and lot dry. Put tho minced vegotablos In saucepan with two to tlirco quarts wator and a llttlo salt; boll for ono and ono-half hours. When ready to sorvo add ono glass milk, ono tablespoonful butter, and somo pieces of toaBt. VELVET SOUP. Boll two or three qunrts of milk or stock, and add ono tablospoonful cornstarch mixed with a "lass of cold wator, milk, or stock. Boll for flvo minutes; then add two whole oggs, benton with ono glass milk, nnd two tablcspoonfulB button POTATO SOUP. Fry ono-half minced onion until light brown, add two to four minced potatoes, and fry a llttlo more. Add two quarts bouillon bouil-lon or wntor and boll for 20 minutes; strain, and put the purco hack In tho saucepan. When ready to sorvo, add ono glnsB cream, mixed with ono tablospoonful tablo-spoonful butter, not allowing the soup to boil again. |