Show K K A 7 7 M SOUP GIVES THE FIRST impression see recipes below satisfying soups soup like the front door gives a first impression good or bad that is difficult to overcome whatever follows its the cooks fault if this first course at dinner good for a great many wholesome ingredients can be made into delicious soups if they are knowingly handled beginning with good ingredients and finishing off with skillful seasoning theres no reason why you cant produce a soup that is tempting delicious and wholly satisfying soup is more than just a means of using up leftovers left overs and remnants of meat and vegetables but leftovers left overs may be the starting point for a cream soup a masterpiece season it with discrimination thicken it smoothly serve it hot and nicely garnished and you have evolved the perfect beginning for a dinner or a satisfying mainstay dish for lunch finely chopped parsley paprika and croutons are familiar garnishes for soups newer and just as attractive are these a few grains of popped corn minced chives toasted and lightly buttered puffed cereals a spoonful of unsweetened whipped cream salted and sprinkled with minced parsley chives or finely chopped salted peanuts very fine strips of thin well browned pancakes thin slices of frankfurters quick cooking tapioca is a new thickener for soups its quick and easy to use and it adds unusual texture and taste as well fish chowder 4 pounds white fish cups cold water 1 11 cup salt pork diced dicea 1 I 1 onion sliced 4 cups potatoes cut in ili inch cubes 1 teaspoon salt Ys teaspoon pepper 3 cups canned tomatoes 3 tablespoons butter ya cup coarse cracker crumbs clean fish remove head tail and tones bones cover with cold water and book slowly for approximately 20 minutes drain and reserve stock place salt pork in skillet add sliced onion and saute until onions are brown add to fish stock add potatoes and cook until almost tender skin and cut flesh of fish in 2 inch pieces add to mixture and cook until tender then add seasonings tomatoes and butter and heat thoroughly add cracker crumbs and serve immediately vegetable soup 1 ib soup meat cut in small pieces aa ib veal bones 2 quarts cold water rr 24 cup sliced onion 4 3 cloves garlic 4 cup sliced carrots Vs cup potato cubes vt cup shredded cabbage 1 stalk celery cut in pieces 1 tablespoon salt I 1 teaspoon paprika 1 sprig isgrig parsley 2 tablespoons celery leaves chopped place meat water and vegetables in saucepan cover and simmer slowly for two or three hours remove from flame and put through sieve corn soup serves 4 1 cups canned corn I 1 cup meat broth or I 1 cup water and 2 bouillon cubes 24 cups rich milk tablespoons quick cooking tapioca 1 teaspoon salt 34 teaspoon sugar A teaspoon onion minced idt 1 tablespoons butter cook corn in broth 10 minutes force through sieve combine with milk quick cooking tapioca salt sugar and onion in top of double boiler place over rapidly boiling water and cook 10 to 12 minutes stirring frequently add butter garnish with popcorn if desired cream of tomato soup 2 cups canned tomatoes 2 slices onion va teaspoon soda 1 teaspoon sugar 1 teaspoon salt dash of pepper 2 tablespoons butter 2 tablespoons flour 2 cups milk heat tomatoes with onion soda sugar salt and pepper rub through sieve reheat place butter in top of double boiler and melt add flour and mix thoroughly add milk cook stirring constantly until mixture thickens pour tomato mixture slowly into white sauce mix thoroughly and serve at once peanut butter soup 1 quart sweet milk 3 tablespoons peanut butter 4 thin slices onion salt and pepper to taste add small quantity milk to the peanut butter and mix thor thoroughly 0 u 1 hl Y heat remainder of milk and stir i in the peanut butter mixture add onion and season to taste with salt and pepper serve with toasted croutons onion soup au gratin wash peel and slice thinly 5 me daum sized onions brown in 14 cup of butter in a heavy frying pan cover and cook slowly until tender lip jr V 4 but not brown ue tl about 10 mini minutes idding adding more butter if necessary add 1 quart beef broth brown soup stock or bouillon and heat through thoroughly place slices of crisp dry toast in petite P etite marmite or small earthenware pots cover generou generously sl y with grated parmesan cheese grated swiss or grated american cheese pour hot soup over all place under broiler flame just a moment to melt and brown cheese and serve immediately dia tely its not strange that many of us are bewildered when were confronted with the problem of preparing meals on a large scale cooking for fifty or a hundred is a whole lot different fr from 0 in getting a meal for a family 0 of f four or five in this column next week eleanor howe will give you recipes for serving fifty or a h undred hundred economical recipes of the sort you like for church suppers or the P T A heres the booklet youve been wanting how many times have you wished that you could find in one book the answers to the puzzling miscellaneous questions about home making how to substitute sweet mill milk for sour in your favorite cake recipe what to do with the odds and ends of jelly that accumulate in the refrigerator friger ator how to remove troublesome crumbs from the electric toaster household hints by eleanor howe is just the boo book k youve been wanting find in it over clever practical short cuts to successful home making and its only 10 cents to get your copy of this useful book now send 10 cents in coin to household hints care of eleanor howe north michigan avenue chicago illinois released Rele aeed by western itaf s |