Show the arhe kitchen g cabinet a 1116 11 western newspaper union true dignity ald with him alone one who sri in the hour of inward thought can still r and till still revere himself in lowliness of herl heart CREAM SOUPS As cream soups are sufficiently nourishing to be served as the main dish of a luncheon or supper a few suggestions gest ions may be helpful any v vegetable e ge has been cooked c u until DOI tender mashed nuis lied or ric raced edmay may be used one cupful of the vegetable with W ith a binding of a tablespoonful each of flour and butter and a pint and a half of milk will with proper seas seasonings 0 n make a tasty soup cream of potato soup boll ten large potatoes and mash with one cupful of cream season to taste with salt and grated onion blend a table s p ornul ul of flour with two tablespoonfuls of butter and add two cupfuls of cold milk cook until smooth add four of bolling boiling veal stock the mashed potatoes and bring to the boiling paint this recipe may be divided for a small family faintly egg soup butter six slices of bread sprinkle with sugar and brown in the oven reheat two cupfuls of veal stock and two cupfuls of milk with the yolks of three eggs using care not to cook until the egg curdles add a tablespoonful of butter season with salt gait pepper minced parsley and a grating of nutmeg pour over the toast cover for ten minutes and serve veal and celery soup cut up three pounds of veal break the bones and cover with four quarts of water bring to the simmering point and simmer for four hours add two bunches of celery and two chopped onions simmer until the vegetables are soft then press through a sieve thicken with two tablespoonfuls of cornstarch mixed with two cupfuls of milk fallk add two tablespoonfuls of butter in small bits reheat and serve with diced dicea fried bread any leftover cooked vegetable like spinach asparagus peas or onions will whon put through a sieve and added to the hot lot milk binding with butter and flour make a most acceptable ble soup we all like chicken A small amount of chicken chicke n will season it a dish making a most attractive nourishing and economical main dish with two cupfuls each of chicken and ric ennd one cupful of chicken gravy avy a bit of onion served hot from a baking dish you have hae a tasty luncheon chicken loaf chop the meat from one chicken add one cupful of cooked rice one egg gg one half cupful of chopped celery one fourth of a cupful of milk one half cupful of nut meats one small onion chopped and aad season tn t taste with salt and pepper roll koll in a long ion loaf and bake chicken pie take two cupfuls of bits of chicken left from a roas roasted ed fowl add any gravy left a stalk of celery chopped one small onion chopped rich milk to make sufficient fent moisture season well and cover with baking powder biscuits bake bahe until brown have the chicken boiling hot before the biscuits are placed serve piping hot escalloped Escal loped chicken place layers of cooked chicken in the bottom of buttered baking pan then add a layer of cooked rice hominy or bread crumbs repeat until all is ue aed u e sprinkle with cornmeal which has hag been mixed with pepper and salt and pour over a cupful of white while sauce use another cupful of white 8 abuce between the layers bake until hot and serve creole create chicken take two cupfuls of chopped chicken one chopped onion one green pepper chopped two cupfuls of cooked tomato cind and one tablespoonful of butter cook tile the onion and pepper in the butter abild the other ingredients and serve sene poured over oer hot cooked rice or hominy sweetbread soup reheat one quart of veal stock and add two cups cupfuls als lof of cream which has haa been beaten w with till the yolks of two eggs take from t the be tire fire season to taste add one cupful of parboiled sweetbreads sweet breads cut into bits garnish with one cupful of whipped cream and a bit of parsley meat pates scrape with a small sharp edged spoon a piece of the round of beef this removes the tender d e r meat fibers leaving the connecting tissue which to Is bardho hard to digest press the scraped meat into a small cake and broil over oer coals or in a very hot pa pan n until brown on both sides sepa seepa before serving find and serve on toast scallop of ham and noodles noodle cook the noodles in beef stock and put them in layers with cold cooked ham that has haa been put through the meat grinder adding a little soup stock for moisture bake until hot for the dinner a clear soup it followed by it a heavy dinner if not a cream soup Is appropriate one vegetable besides the potato a roast it simple dessert with coffee atu taw |