Royal Baking Powder Never Disturbs Digestion _ 29

Orange Water Ice

uice of 6 oranges
teaspoons orange extract
uice of 1 lemon
quart water
2 cups powdered sugar
14 cup cream
Mix all ingredients together; strain

and freeze.

Strawberry Mousse

1 box eine henien
1 cup sug.
% bax or t tablaspoon granulated gel-

atine
2 tablespoons cold water
3 tablespoons boiling water
1 quart cream

Wash and hull berries, sprinkle with
sugar and let stand one hour; mash and
rub through fine sieve; add gelatine
which has been soaked in cold water and
dissolved in the boiling water. Set in
pan of ice water and stir until it begins
to thicken; fold in whipped cream. Put
into mold, cover, pack in salt and ice,
1 part salt, 3 parts ice; allow to stand 4
hours. Raspberries or peaches or shredded
pineapple may be used instead of straw-
berries.

Soups
QOvF STOCK is the liquid in which
bones, cooked or uncooked meat and
vegetables have been boiled.

Gravies and browned pieces of meat
are often added to the soup kettle for
color and flavoring.

The stock should be strained, quickly
cooled and all fat removed.

A great variety of soups may be made
by adding to any soup stock, previously
cooked macaroni, spaghetti, vermicelli,
noodles or vegetables.

Cream soups are made with a cream
sauce foundation to which is added the
strained pulp of vegetables or fish.

Brown Soup Stock

6 Ibs. shin of beef

3 to 6 quarts cold water

1 bay leaf

6 cloves

1 tablespoon mixed herbs
2 sprigs parsley

14 cup carrot

144 cup turnip

% cup celery

¥% cup onion

Wipe beef and cut lean meat into inch
cubes; brown one-third in hot frying
pan; put remaining two-thirds with bone

and fat into soup kettle; add water and
allow to stand 30 minutes. Place on back
of range; add browned meat and heat
gradually to boiling point. Cover and
cook slowly six hours; add vegetables
and seasoning one hour before it is
finished. Strain and put away to cool.
Remove all fat; reheat and serve.

Bean Soup

2 cups beans

2 tablespoons finely cut onion

2 tablespoons finely cut bacon

1 teaspoon salt

14 teaspoon pepp

2 tablespoons chopped parsley

1 teaspoon thyme

3 tablespoons flour

Soak beans in water over night. Drain

and put into saucepan with six cups boil-
ing water and boil slowly two hours or
until soft; add onion and bacon which
have been fried light brown; boil five
minutes; add salt, pepper, parsley and
thyme. Mash beans with back of spoon
and add flour which has been mixed

with a little cold water; boil five min-

utes and serve.

Cream Soups

This is the foundation or sauce for
many fish and vegetable cream soups.

1 quart milk

1 tablespoon butter

1 teaspoon salt

1 teaspoon white pepper

2 tablespoons flour

1 cup boiling water

Scald milk and add butter and season-
ing; thicken with flour, which has been
mixed with little cold water. Thin with
boiling water and boil two minutes.

For pea soup boil and mash 1 pint
green peas and add to sauce.

For cream of celery boil 1 pint cut
celery until tender; rub through sieve,
add to milk, and proceed as above.

For potato soup boil and mash 6 large
potatoes, stir into milk, proceed as
above, and strain. Just before serving
stir in a tablespoon chopped parsley.

For corn soup add to sauce a can of
corn or corn cut from 6 ears boiled
fresh corn, 1 tablespoon sugar, and boil
15 minutes. Strain and serve.

For cream of fish soup add to milk
about one pound of boiled fish, which
has been put through sieve and pro-
ceed as above.

All measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used.

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