Evening Republican, Volume 17, Number 154, Rensselaer, Jasper County, 28 June 1913 — The KITCHEN CUPBOARD [ARTICLE+ILLUSTRATION]

The KITCHEN CUPBOARD

BOUPB FOR THE SEABON. SOUPS that will give relish to the winter bill of tore are a valuable aid to the housewife. Nothing so quickly warms and revives the tired, cold human as a nice nourishing soup daintily served at just the right temperature. _Y Winter vegetables suggest themselves as the most popular ingredients for these soups, but cereals, such as rice or barley, or dried vegetables may, take their places. Vegetables With a Cereal. Cabbage and Bice Soup.—Take half a small white cabbage, remove all the stalk and cut the leaves in pieces. Put these with half a cupful of washed rice intp two quarts of light stock and add half a can of tomato soup. Season to taste. - Cauliflower Cream Soup. —Take a pint of the stock In which cauliflower was boiled, To it add two pups of boiling milk, one teaspoonful of onion juice, one teaspoonful of salt, oneeighth of a teaspoonful of pepper and a tablespoonful each pf butter and flour rubbed together and the outside leaves of the cauliflower which have been boiled until tender and chopped, very fine. 801 l five minutes, stir well and dust with paprika. A Delicious Cream Soup. Cream of Celery Soup.—Take a pint of white stock, a pint and a half of celery cut in inch pieces, two cupfuls of boiling water, one slice of onion, two tablespoonfuls ofobutter, two tablespoonfuls of flour, two copfuls of milk, one cupful of-cream, salt and pepper to taste. Parboil the celery in water ten minutes, drain, add stock, and cook until celery Is soft and cub through a sieve. Scald an onion in milk, remove the onion, add milk to the stock, add cream and season with salt and pepper. , vU Barley Soup.—Take a pound of the neck of lamb, wash and put, it on to boil with two quarts of cold water, 1 two tablespoonfuls of cut onion, two tablespoonfuls of carrot cut small, one tablespoonful of salt and one-eigbtb tea spoonful pepper. 801 l slowly half an hour, remove the meat and strain the stock. TO It add two tablespoonfuls of well washed barley. Chop the boiled carrot fine and add to the soup. Pick the meat from the neck of the lamb and chop flue and add it also. One tablespoonful of caramel and one tie blespoonful of chopped parsley are added to make a very nutritious and wholesome soup.