Evening Republican, Volume 16, Number 97, Rensselaer, Jasper County, 22 April 1912 — VARYING ONION SOUPS [ARTICLE]

VARYING ONION SOUPS

FIVE RECIPES THAT ARE 111 MOBT COMMON USE. /-"I Housewives Differ as to the Best of Cooking and the M ||j| : p©rtlort of Ingredient# That f Give the Beet Result*. The following methods of making! onion soup are those practiced by to% rious housewives: Onion Soup I.—One quart of ddifc two large onions, one tablespoon of butter. Brown the butter slightly, fji a sauce pan, slice in the onions, let them cook through and brown, but not burn. Heat milk to boiling poinCCut two siloes of bread in inch pieces and lay In a tureen. Put the cooked onions on the bread, pour over them the hot milk and then one cup of hot cream. Season with salt and pepper. Ohion Soup n.—Parboil two large onions Eve minutes, then remove, and chop line. 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 minutes, then add one quart of boiling water, one-half tablespoonful of salt, a fear dashes of pepper, and one of beef extract. Cook 30 minutes,then strain and add one-fourth of a cup of cream,'and serve. ‘ Onion Soup lll.—Put a small piece of butter in a sauce pan, and, when quite hot, put in three large onions cut ihto thin slices. Cook them until they are red, then put in a cup of flour and cook, stirring all the time. When done, pour in a pint of hot water with salt and pepper, let boil a minute, and set aside. When ready to serve, put In a quart of boiling milk and about four potatoes mashed to a paste. It fi better to add the liquid to the potato, stirring all the time. Onion Soup IV.—Fry carefully one qtittf| of Sliced onions in a littleU| ter, cookirffc to light brown. Add safiij and pepper, and, when' the onions have taken a good color, add live cups of cold water and simmlr one hour. Onion Soup V.—Brown two onions 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 fsj§! minutes. Place six pieces* of bread in a tureen, cover them with fine slices Swiss cheese, pour the broth over them, grate a little cheese on the top, and put In the oven for five minutes before serving. |