The Kitchen.

New Zealand Graphic, Volume XXXVI, Issue 4, 27 January 1906, Page 42

The Kitchen.

A PLEASANT VARIETY OF SOUPS. LA well-made soup should form a course in every dinner, no matter how simple the dinner may be, and its preparation should be considered neither a mystery nor a trouble. In the first place there must be good, fresh material to start with. Cold wafer must be used.jn order to draw out the juices. Salt .must never be added until the soup is. quite done. Never allow soup to oil rapidly. It should only simmer on the back' of the stove for several hours. When done strain, add salt and set in a cool place.

Brazilian Soup.—To one can of tomatoes add two tablespbd'nfuls chopped onion, three sprigs parsley', one clove, one teaspoonful salt, one-half- teaspoonful peppercorns. Stew slowly one-half hour, and rub through a sieve, when there should be one quart. Shell and peel one cocoanut, put through a food chopper, pour over it three cupfuls boiling water, let stand till cool, stir occasionally, strain through a cloth. Heat the tomato and cocoanut water separately, heating the latter with one heaping teaspoonful butter and three of flour, rubbed smooth. Into this stir gradually the tomato and serve with toasted squares.

Turkey Soup (Left-Over). —Break up the carease of a cold turkey, after the meat has been removed, add what bits of skin there may be. cover with cold water, add several stlks of celery cut up, a teaspoonful of salt, a saltspoonful of pepper, cook gently for several hours, cool, .strain, skim, and put it baek on the tire, adding small bits of the turkey meat and a small cupful of cooked rice or pearl barley. Heat and serve.

Salmon Soup.—One can salmon, one cupful breadcrumbs, one quart water, two cupfuls milk, one tablespoonful butter, salt, and pepper to taste. Pick the salmon into pieces, removing the bones and skin. Put over the tire with water and seasoning, cq'p.k for half an ,hour. Stir in butter, milk and crumbs. Heat and serve with lemon quarters..

Cauliflower Soup.—Soak and boil one cauliflower in a kirttle of rapidly boiling salted .water, tpp down. Cqok until tender, trim off the top and break into tiny portions. Mash the remainder and rub through a sieve Thicken one quart milk , with two . tablespoonfids butter and two of flour, . add . the sifted cauliflower, season with celery salt, salt and paprika. Stir iu floweret,?; serve with diced toast, . - ,

Nut Soup.—Pound .six bitter almonds and boil in three pints of milk, add one-* half teaspoonful salt, three tablespoonfuls sugar. Beat separately three eggs, add the stiff whites lightly to the yolks. Remove milk from the five and whisk in. the eggs till aH is a foam. Serve hot p with hot "wafers'. ■ '

Chestnut Soup.—Boil, peel and mash one pint chestnuts, add one pint boiling water, one pint rich milk, a saltspoonful red pepper, one-half teaspoonful celery salt. Cook till smooth, take from the fire, add’one cupful thick cream and the beaten yolk of one egg. Beat until it foams; serve with hot wafers.

Egg Soup.—Take one quart of beef or chicken broth, and add one cupful cream, one teaspoon fill salt, one saltspoonful pepper. Pour it boiling hot on the beaten yolks of four eggs diluted with one-half cupful cream. Reheat anil serve in bouillon cups.

Cream of Lobster.—One cupful milk, half cupful cream, meat of one. lobster, t wo tablespoonfuls butter, one of flower, salt and cayenne pepper to taste, and the juiee of one lemon. Heat the milk to boiling, thicken. Mince the lobster with a sharp knife (never ehop it). Stir it into the" milk, and let it become well heated: add the cream, stir and take from' the tire. Season, add the lemon juice; serve with cheese wafers.

Cucumber- Soup.—Simmer in one pint water four sliced cucumbers and two sliced onions, until very soft, then press through a sieve. Add one pint scalded milk, one tablespoonful butter and two of flour, salt and pepper to taste. Simmer slowly ten minutes. Serve with croutons.—Bessie McElrov Nuckolls.