JULIENNE SOUP.--Take some carrots and turnips, and turn them
riband-like; a few heads of celery, some leeks and onions, and cut
them in lozenges, boil them till they are cooked, then put them into
clear gravy soup. Brown thickening.--N.B. You may, in summer time, add
green peas, asparagus tops, French beans, some lettuce or sorrel.
SOUP AND SOUPS.--It is not at all necessary to keep a special fire for
five hours every day in order to have at dinner a first course of
soup. Nor need a good, savory, nutritious soup for a family of five
cost more than 10 cents. There is no use hurling any remarks about
"swill-pails." Every housekeeper who knows anything of her kitchen and
dining-room affairs, knows there are usually nice clean fragments of
roasts and broils left over, and that broth in which lamb, mutton,
beef, and fowls have been boiled is in existence, and that twice a
week or so there is a bowl of drippings from roasted meats. All these
when simmered with rice, macaroni, or well-chosen vegetables, and
judiciously seasoned, make good soups, and can be had without a
special fire, and without sending to the butcher's for special meats.
We name a few of the soups we make, and beg leave to add that they
are pretty well received. We make them in small quantities, for nobody
with three additional courses before him wants to eat a _quart_ of
soup, you know!
1.--One pint of good gravy, three cups boiling water, a slice of
turnip, and half an onion cut in small bits, two grated crackers.
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