Show MISS PARLOA ON SOUPS flie french way of maltone alic in a X economy is tho watchword of the french people said her talk apon alie characteristics of french cookery at the now york young wom ans christian association nud tho french housekeeper no matter how simple tho excels in the making of it alio market bricea aro much higher in franco than here butter and sugar costing as much again buo ouo may buy halt a lemon or part of carrot and it is not thought nun sual and only a sufficient quantity is purchased to supply each meal and an unexpected guest is never provided for miss parloa added that roasting and broiling aro hardly known among tho working classes and pastry is made only in tho kitchens of tho very wealthy an american may take tho lead in the making of dainty and fancy desserts but to a frenchwoman tho making of soups and is tho most important part of tho cookery the following simple boup is said to bo savory and delicious put 3 tablespoonfuls of butter or meat fat in a soup and pour over it 2 quarts of water let it cook 10 minutes before adding a pint of potatoe s cut into cubes and 8 leeks washed and sliced thin add a teaspoonful of salt and one third of pepper and allow this to cook wry slowly one hour break slices of stalo bread into pieces and put in the soup tureen and turn the soup over it when cooked the required length of time A french vegetable soup is made thus cut a large onion into thin slices and put them in a pan with 3 tablespoonfuls of butter let them simmer together halt an hour and add 2 quarts of water have prepared a pint of white turnips cut into cubes the same amount of potatoes half a pint of carrots half a pint of the white part of the leek cut into thin slices add a clove of garlic an a teaspoonful of sugar one third of a teaspoonful of pepper and salt and cook slowly an hour adding some chopped parsley 16 minutes before the soup is removed from the fire this soup may also bo used for a vegetable puree by pressing it through a coalso sieve and to a pint of tho thick boup add a pint of boiling milk A paste for thickening sauces is kept at hand for constant use here is the way to make one that will keep a long time cut equal amounts of beet veal and pork suet in small pieces put them in a kettle with very little water and slowly render turn off the first fat and when very hot stir in flour antil it forms a thick paste about a pint of flour to a pint of liquid fat put these into a graniteware vessel and place in an oven and cook three to four hours keep in glass jars covered |