152 FARM HOMES, IN-DOORS AXD OUT-DOORS. 

 SOUPS. 



Soup is another form of food rarely seen on farm-house 

 tables, partly because of the distance from butchers' 

 stalls, and partly because the people have a vague idea 

 that it is " sloppy " and of no account. Doubtless many 

 a farmer would turn away from a bowl of delicious broth, 

 but- would cheerfully tackle the joint or the fowl that 

 made the broth, and gave up the greater part of its best 

 qualities to it. 



In boiling meat, the farm-wife often throws out most 

 of its nutriment to the pigs or into the slop-drain, and 

 triumphantly carries to the dining-room the impover- 

 ished joint now despoiled of half its worth. 



Let these people think twice about this matter. 



Various kinds of palatable and nutritious soups can be 

 made without any meat whatever, although nearly all 

 soups are improved by the addition of a little " stock," 

 as the water in which fresh meats have been boiled is 

 called. Nearly all children like soup, and with good 

 bread and fruit it is far healthier for them than fried or 

 fat meats, with the too common accompaniments of pie 

 and cake. 



Green-corn Soup. Take about ten fine, tender ears of 

 sweet-corn ; grate them, not too closely to the cob, and 

 scald up cobs and corn together in a quart of boiling, 

 salted water. This secures the milk that otherwise 

 would remain in the cobs. After ten minutes, remove 

 the cobs, and pour in a quart of new milk ; season with 

 salt and butter and a little pepper, and let it cook gently 

 for ten minutes more. 



Pea Soup. In the morning, put a pint of split peas in 

 two quarts of water, and let them stew about four hours, 

 or until soft ; then throw in these vegetables, cut in 

 email pieces : Two carrots, two parsnips, half a ruta- 

 baga, a small onion, and three potatoes, adding water 



