sliced eges.— Jlrs. R. N. Hazard, Kirkwood, Mo. 2 ate nie ah att PA eo hs eae RC aes Bri ee 2 SOUPS. : VEGETABLE SOUP. _ After boiling a soup bone or piece of beef until done, add to the broth boiling water to make the amount of soup wanted, and when boiling again add a large handful of cabbage cut fine as for slaw, a half pint of tomatoes, canned or fresh; peel and slice and add three large or four small onions, and two or three potatoes (some use a half tea-cup of dried or half pint of green corn; if dried corn is used, it should be soaked). Let boil from half to three-quarters of an hour; if you like a little thickening, stir an egg or yolk with a large spoonful of milk and a tea-spoon of flour, put in five or ten minutes before taking off; this makes it very rich. Serve with crackers. —Mrs. H. C. Vosbury. | VEGETABLE SOUP. Three onions, three carrots, three turnips, one small cabbage, one pint tomatoes; chop all the vegetables except the tomatoes very fine, have ready in a porcelain kettle three quarts boiling water✪ Vegetable Soup (Alternate), put in all except cabbage and tomatoes and simmer for half an hour, then add the chopped cabbage and tomatoes (the tomatoes pre- viously stewed), also a bunch of sweet herbs. Let soup boil for twenty minutes, strain through sieve, rubbing all the vegetables through. Take two table-spoons of best butter and one of flour and beat to a cream. Now pepper and salt soup to taste, and add a tea-spoon of white sugar, a half cup of sweet cream if you have it, and last stir in the butter and flour; let it boil up and it is ready for the table. Serve with fried bread-chips,-or poached eggs one in each dish.— Mrs. H. H. Herbert, Benson, VEAL Soup. To about three pounds of a well-broken joint of veal, add four quarts water, and set it over to boil; prepare one-fourth pound macaroni✪ Veal Soup by boiling it in a dish by itself with enough water to cover it; add a little butter when the macaroni is tender, strain the soup and season to taste with salt and pepper, then add the macaroni with the water in which it was boiled; onions or celery may be added for’ flavoring. —Mrs. Rk. M. Mon, New Castle, | eee serving ‘the soup. Coane ae in ih oven are ! serve with oyster soup. drs. ve Ge: . CARAMEL FOR Soups. Hor caramel, put one tea-cup sugar and oe tea-spoons. wat a, sauce-pan over the fire, stir constantly till it is a dark color, add a half tea-cup water and a pinch of salt✪ Caramel for Soups, let boil for af fe moments, take off, and when cold bottle. ening ae of unbrowned flour, it may be well sometimes ‘otk half of ote : sh VEGETABLES. All vegetables are better cooked in soft water, provided it is clean and pure; if hard water is used, put in a small pinch of soda. The water should be freshly drawn, and should only be put over fire in time to reach the boiling point before the hour for putting in vegetables, as standing and long boiling frees the gases and ren- ders the water insipid. The fresher all vegetables are, the more wholesome. After being washed thoroughly, they should be dropped in cold water half an hour before using. Peel old potatoes and let ° them stand in cold water over night, or for several hours, putting them in immediately after being peeled, as exposure to the air darkens them. Before putting on to boil, take out and wipe each dry with a towel. New potatoes are best baked. Full-grown, fair, ripe potatoes may be either boiled or baked. Medium-sized and smooth potatoes are best; the kind varies with the season. Green ‘corn and pease should be prepared and cooked at once. Put all vegetables into plenty of salted water, boiling hot (excepting egg plant and old potatoes, which some put on in salted cold water), and boil rapidly, without cover, skimming carefully until thoroughly done, draining well those that require it.

AI-modernized reading of the original text

sliced eggs.— Jlrs. R. N. Hazard, Kirkwood, Mo. SOUPS. : VEGETABLE SOUP. _ After boiling a soup bone or piece of beef until done, add to the broth boiling water to make the amount of soup wanted, and when boiling again add a large handful of cabbage cut fine as for slaw, a half pint of tomatoes, canned or fresh; peel and slice and add three large or four small onions, and two or three potatoes (some use a half tea-cup of dried or half pint of green corn; if dried corn is used, it should be soaked). Let boil from half to three-quarters of an hour; if you like a little thickening, stir an egg or yolk with a large spoonful of milk and a tea-spoon of flour, put in five or ten minutes before taking off; this makes it very rich. Serve with crackers. —Mrs. H. C. Vosbury. | VEGETABLE SOUP. Three onions, three carrots, three turnips, one small cabbage, one pint tomatoes; chop all the vegetables except the tomatoes very fine, have ready in a porcelain kettle three quarts boiling water, put in all except cabbage and tomatoes and simmer for half an hour, then add the chopped cabbage and tomatoes (the tomatoes pre- viously stewed), also a bunch of sweet herbs. Let soup boil for twenty minutes, strain through sieve, rubbing all the vegetables through. Take two table-spoons of best butter and one of flour and beat to a cream. Now pepper and salt soup to taste, and add a tea-spoon of white sugar, a half cup of sweet cream if you have it, and last stir in the butter and flour; let it boil up and it is ready for the table. Serve with fried bread-chips,-or poached eggs one in each dish.— Mrs. H. H. Herbert, Benson, VEAL SOUP. To about three pounds of a well-broken joint of veal, add four quarts water, and set it over to boil; prepare one-fourth pound macaroni by boiling it in a dish by itself with enough water to cover it; add a little butter when the macaroni is tender, strain the soup and season to taste with salt and pepper, then add the macaroni with the water in which it was boiled; onions or celery may be added for flavoring. —Mrs. R. M. Moon, New Castle, | . CARAMEL FOR Soups. For caramel, put one tea-cup sugar and two tea-spoons water in a sauce-pan over the fire, stir constantly till it is a dark color, add a half tea-cup water and a pinch of salt, let boil for a few moments, take off, and when cold bottle. a, sauce-pan over the fire, stir constantly till it is a dark color, add a half tea-cup water and a pinch of salt, let boil for af fe moments, take off, and when cold bottle. sh All vegetables are better cooked in soft water, provided it is clean and pure; if hard water is used, put in a small pinch of soda. The water should be freshly drawn, and should only be put over fire in time to reach the boiling point before the hour for putting in vegetables, as standing and long boiling frees the gases and renders the water insipid. The fresher all vegetables are, the more wholesome. After being washed thoroughly, they should be dropped in cold water half an hour before using. Peel old potatoes and let ° them stand in cold water over night, or for several hours, putting them in immediately after being peeled, as exposure to the air darkens them. Before putting on to boil, take out and wipe each dry with a towel. New potatoes are best baked. Full-grown, fair, ripe potatoes may be either boiled or baked. Medium-sized and smooth potatoes are best; the kind varies with the season. Green ‘corn and pease should be prepared and cooked at once. Put all vegetables into plenty of salted water, boiling hot (excepting egg plant and old potatoes, which some put on in salted cold water), and boil rapidly, without cover, skimming carefully until thoroughly done, draining well those that require it.

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Buckeye cookery