| Show CABIN copyright 1111 1831 warn T union bodom Is 1 knowing what to do next idill is knowing how hov to do it ana and virtue ie is doing doln it tac david starr jahim EVERYDAY GOD GOOD THINGS A most delightful dieh dish may be served with ith aspic as a foundation the following recipe la is a reliable one aspic jelly soak one package pact tage 0 gelatin la im one cupful of 0 water for iw two 0 hours bours at J the end of that time take one quart of rich consomme or other soup stock add two tablespoon fLIS of lemon aulm one teaspoonful of salt and two tablespoonfuls of 0 tarragon vinegar bring to the boiling point then odd add the soaked gelatin from the heat and stir for five minutes until well mixed fled and the gelade til to thoroughly dissolved dis soled strain through a jelly ba baff and set away to mold cream of celery soup ash three bunches of celery and cut into small pieces cover with boiling water and C cook oak until soft strain through a col cot ander put a quart of milk one tea et of chopped onion in to a double boiler and cook until scolded rub ine one tablespoonful of butter with the ne amount of flour end and stir into the boiling soup stirring constan constantly fly until it thickens add salt and pepper to u and the titled ceteras serve hot croutons the addition of a beaten eg egg or two improves the soup greatly cream of pea pan soup tabe take a pint of canned peas press through a colander scald cne quart of milk bukis As soon as it bos bo add the pra pea puree to two tablespoonful spoonful of laister add one tablespoonful eble of flour mix well and stir into the djup look until smooth and thick odd pad dt peppe and salt to sea julienne jullenne soup rabe ule one quart ot of rich brown stock prepare a pint of mixed vegetables ege tables such as coarsely chopped cabbage celery turnip and carrot small onions cut in halves so ft a at they will separate in cups cook the vegetables in boiling salted water using as little as an possible add to the soup stock ten minute minutes before serving seasoning well with isalt and arid pepper orange lee cream grate the b e rind of two oranges add tte the juice of f f four our with the juice of one cue lemon augir Is I 1 added to 10 triple and one quart of this eream freeze as usual the amount of sugar wilt will as to lh th sweetness swee swe tuesa etuess of the oranges o 0 |
