Evening Republican, Volume 16, Number 92, Rensselaer, Jasper County, 16 April 1912 — VARYING ONION SOUPS [ARTICLE]

VARYING ONION SOUPS

‘- v " FIVE RECIPES THAT ARE IM | MOST COMMON ÜBE. J Housewives Differ as to the Best; | Method of Cooking and the Pro* portion of Ingredients That Give the Best Results. The following methods of making onion soup are those practiced by various housewives: Onion Soup L—One quart of milk; .* two large onions, one tablespoon at butter. Brown the butter slightly I*t|l a sauce pan, slice in the onions, let them cook through and brown, bast not burn. Heat nrflk to boiling point. Cut two slices of bread la inch pieces and lay in a tureen. Put Hie cooked onions on the bread, pour over thes£|l the hot. milk and then one cap of hot cream. Season with salt and pepper. Onion Soup ll.—Parboil two large . onions five minutes, then remove and chop fine. Add one tablespoon of grated carrot, place In a sauce pan over the fire with one ounce of beef ; fat, and cook six minutes. Add one tablespoon of flour, stir a few minute*, * then add one quart of boiling water* one-half tablespoonful of salt, a few dashes of pepper, and one teaspoon of beef extract Cook 30 minutes, then strain and add one-fourth of &j; cup of cream, and serve. Onion Soup m.—Put a small piece of butter in a sauce pan, and, wher-V quite hot, put in three largo onior cut into thin slices. Cook them r they are red, then put in one-h? cup of flour and cook, stirring all 1 time. When done, pour in a pin hot water with salt and pepper, boil a minute, and set aside. W t A ready to serve, put in a quart of i 113 ing milk and about four pot* mashed to a paste. It is better to the liquid to the potato, stirring j the time. Onion Soup IV.—Pry carefully quart of sliced onions in a little ter, cooking to light brown. Add sal $ and pepper, and, when the have taken a good color, add five cupJfl of cold water and simmer one hour. -Onion Soup V. —Brown two onion* : in sauce pan with one ounce of butter, stir in a little flour and moisten with three pints of white broth. Season with salt and pepper and cook for ten' minutes. Place six pieces of bread (n a tureen, cover them with fine slice* Swiss cheese, pour the broth over them, grate a little cheese on the top, and put in the oven for five min- % utes before serving.