LADIES’ COLUMN.

Franklin Times, Volume 9, Issue 662, 26 August 1921, Page 6

LADIES’ COLUMN.

* (By “ Ru-ruU) ! / f As soups are not only a very cheap nourishment, but a very valuable one and much appreciated by most peoole 'during the cold weather—“RuRu’s” column this week will be given chiefly to a variety of recipes for same. It is rather a strange fact that so many cooks, who make other successful savoury dishes, make execrable soup. Stock is the foundation cf all soups and gravies (the water in which meat has been cooked or bones simmered for several- hours). First break up the bones, this ensures the . extraction of the gelatine. Second, cut the meat up small to allow of all the pieces being drawn out. Third, to extract-both gelatine and juice, cover with cold water, and bring slowly to the boil. Then simi mer gently for six or. seven hours. [Fourth, keep the lid .on the pot while I cooking. Fifth, do not let it get 1 cold in the pot, strain into an earth- | enw£re basin ; keep uncovered. Sixth, ! {o keep stock fresh in hot weather, 'boil it up eyery day. In a large or 'even moderately-sized household a : cook will rarely be obliged to buy ( meat to make soup. All bones and scraps of .meat should be carefully saved for the stock pot ; the great- . est care must be taken that these j are always perfectly fresh. Lentil, | haricot bean, pea soup and potato ' soup should all be rubbed through a colfander or sieve, to blend these vegetables, also to keep out any husks. .Any plain stock with the adaddition- of cut- up vegetables, such as carrot, turnip, onion, parsnip, celery, a little thickening and seasoning makes an excellent family soup. A little cream added to any white soup is a great improvement. Pea Soup. Peas (ordinary whole dried peas, not split, are the best) A pint, , 1 carrot, 1 onion, 3 pints stock, pepper and salt to taste, mipt to taste (a great improvement). Method: Soak ■ peas in cold ’water all night, put into' saucepan with stock, add vegetables washed and sliced; bring to a boil Slowly till tender; rub through a sieve, re-heat, add seasoning and serve. Small dice of nicely fried, bread should always be served with pea soup, ’ Artichoke Soup (delicious). -1 'artichokes,. 2oz butter, 1 quartwhite stock, 1 cupful of cream. Method: Cut artichokes in slices,, put butter in saucepan, add artichokes and simmer till tender, but be careful not to brown; add boiling stock, simmer for A hour, rub through a. sieve, heat again and season. At the Jest minute, just before serving, add 1 cream gradually. Serve with fingers of toast. i Barley Soup. 3oz pearl barley, 2 onions. 4 potatoes, I-a teaspoonful thyme. 1 desertspoonful parsley, 3fa pints stoejf, ‘-if pint'-milk, loz butter. Slice oinons and potatoes, boil all gently 3 hours in stock. When barley is unite soft: add milk; boil up and serve. Tomato Soup. lib tomatoes, 2 onions, 1 small carrot, 3 table spoonfuls sago, pepper and salt, A teaspoefnful sugar, box butter. Melt butter in stewpan and fry onions a delicate brofrn, add tomatoes, the carrots grated a no seasoning. Stir over fire for five minutes, cover with stock, boil, add soaked sago, simmer for 1H hours; 1 strain through collander, ads about one cupful of milk and heat up. not allow to boil after milk-is added. Potato Soup. Two pints stock, 1 onion, b or 8 potatoes, A pint milk, few sticks of, celery, pepper and kit. Method: Peel and cut potatoes and onions, into slices, cook in the stock until quite tender; rub through a sieve,, return to the saucepan and heaty !U hl milk and seasoning. If soup is too thick more milk may be added. Breed cut into dice and fried to be served with this soup. - lYiac'aroni Soup. Two pints' stock, 2oz macrooni, some grated cheese and seasoning.' Method: Boil macaroni in. stock Aill tender, add seasoning. Just before serving add fc\v tablespoonfuls of grated cheese. Celery Soup. 4ox i-ice, 2 sticks celery, 4 pints stock, 2 turnips," salt and pa-ppei. B&i'l the .rice in c little water, then cud stock. Cut up the turnips and siow them in a.little butter tii! tender, then add them to thestock.etc. Seasoning 'with pepper and salt, bot: up and serve. Crayfish Soup -(delicious). One oint stuck, A medium sized e avfish. A pint milk, I'v.<»z butter, ] i.,oz flour. 1 blade mace, 2 tablespoonfuls cream, salt and pepper to t a ste. Method: Pick the meat from

the shell, pound the shell and some of the meat in a mortar with loz butter, then add the pint of stock, and simmer for % hour'; strain and return to saucepan, add milk and thicken with flour - and butter, add cream and seasoning. Serve with ! quenelles. Quenelles. t Some meat from the crayfish , some corrals well pounded with loz butter, then pass through a sieve. Add egg and seasoning and a few bread crumbs. Shape into suitable balls and poach. Lentil Soup. Alb lentils, 1 onion, 1 carrot, 2 stalks celery, 1 turnip, herbs loz butter. Boil lentils in water till soft (about 1 quart water), add/ vegetables; boil gently for one. hour; rub through'sieve, add milk about 1 cupful. Bring to a boil and serve. Green Pen Soup.' (A favourite one). - , 21b green peas, 1 onion, loz butter, 1 gill cream or A pii?t milk, 1 /tick celery, 1 sprig mint, 1 leaf ppinach. 2 pints boiling stock, 1 teaspOonfuJ, sugar, seasoning. Method: She! 1 ! the peas and wash pods, saute these in the butter 'with sliced onion, celery, spinach leaf and mint; /add stock, boil with lid off till the vegetables .are tender. Rub through a sieve, return , to the saucepan, add sugar and seasoning, bring to the boil: pour cream into tureen- and pour soup over it. This quantity is enough for. five persons. • 9 Mutton B re t hi. ? 21b neck of mutton, 2 quarts water, 1 turnip, 1 carrot, 1 stick celery, 1 onion, 1 small teacupful of rice, thyme, parsley, salt -and pepper, 1 teacup peas (if in season). Wash the mutton and v cut into joints. Cover with water and let it come slowly to boil, add teaspoon salt and skim well; simmer two hours. t An hour before serving strain, add vegetables finely grated, rice and flavourings. Scalded, chopped parsley should be' added at the lait and A .teaspoonful pepper. Serve mutton with onion sauce. COMPEimONS. i As “Ru-ru” has been asked for an ether competition game, she is giving one of the. best she knows. WHAT YOU BROUGHT WITH YOU.. Everyone who goes to an evening party takes with him or her all- the folJ ow ing thi rigs:— 1. A large wooden hox ; — , ! ' 2. Weapons of warfare. 3. Two scholars. 4. Business end of a saw. 5: Gaudy Flowers". 6. A timid animal. 1 7. Samson’s weapon. 8. Used'by carpenters. • 1). Used when voting. 10." Flat fish. 11 Ten Spanish gentleman. % 12. Playful apimals. 13. Delicat flowers. . 1 14. Corporal punishment. . ; 15. Part of corn. j 16. What joins two portions 'of’and. j 17. Shell fish. i - 18. Part of river. , I 19. Used for fertilising. j' 20. Two measures."- , i 21. Two tropical'trees. 22. Used when boating. 1 | 23. Worn by a king. j '24. Steps of an hotel. “y j 25. Two caps. . 1

2fi. Heathen places of worship. 27. Two' musical instruments. 28. Two coverings for a pan. 29. Part of a buckle. - TO. Impudence. The answers to these will be sent to anyone upon receipt of stamped envelope addressed to “Ru-ru,” care Times.