Evening Republican, Volume 20, Number 116, Rensselaer, Jasper County, 15 May 1916 — MOST DELICIOUS OF SOUPS [ARTICLE]

MOST DELICIOUS OF SOUPS

French Preparations That Are Among the Best in the Catalogue of Cooks Who Know. French Bouillie —An acceptable soup for early warm days is the French bouillie, made of thickened milk. Put in a saucepan two tablespoonfuls of wheat flour, a dessertspoonful of sugar and a teaspoonful of salt. Mix to a smooth paste and add a quart of hot milk: Cook in a double boiler until thickened and serve with crisp croutons and a dash of pepper. The hot milk will be found stimulating, yet delicate, proving Just the soup one requires for a spring day. Potage a la Crecy —Scrape four large carrots and cut fine. Add two potatoes peeled and diced, two onions and two stalks of celery cut fine and fry brown in good beef drippings. Then put into a saucepan with a quart of boiling water and cook until all the vegetables are tender. Press through a coarse sieve and return to the fire with the addition of a tablespoonful of butter, a half tablespoonful of salt, two cloves, pepper to season and a tablespoonful of minced parsley. Have ready a pint of milk scalded and thickened with a teaspoonful of cornstarch, add to the soup and serve with croutons.