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Show f- yii - I Win Family Favor with Hearty Soups (See Recipes Below) Substantial Soups pOLD, BLUSTERY DAYS call for changes in the family meal plans. Something hot, something tempting with which to start off the meal is n warming and if friendly, and it 'T " takes the edge f , V rJ-'zj ) ff those appe- ' vT3'X - 'es wch have Jyfi- been sharpened ZHyy by the ele-C5s ele-C5s 6? ments. That something can and should be soup, be it luncheon, dinner or supper. You could serve a different kind of soup practically every day when its cold enough and never repeat the same kind because the variety may be infinite. Give your menus a lift in nourishment and interest by trying out kinds which you've never had before and see how your rating goes up with the family. Creamy-Cheese-Broccoli Soup (Serves 6) 1 1-pound bunch broccoli 3 tablespoons butter 2 tablespoons finely minced onion 3 tablespoons flour 4 cups milk 2 teaspoons salt teaspoon pepper Ik teaspoon paprika LYNN CHAMBERS' MENU Crabmeat Bisque Tossed Green Salad M2lba Toast Fudge Cake Beverage Recipe Given 2 cups tomatoes, fresh or canned 2 cups corn kernels, fresh or canned 2 cups chopped cabbage 1 large turnip, diced 1 carrot, diced 1 onion, sliced Salt and pepper to taste , 1 teaspoon flour ' H cup milk Soak lima beans In enough cold water to cover, for several hours or overnight. Wash soup bone thoroughly and cover with cold water. Bring to X. boil and sim- -S V$ mer for three to f'vKiVI four hours. 4dmwP Skim off fat and (fJp add drained jfy lima beans and is vk prepared vege- WirsrrrfiiM, tables. Season TT-g-i' cook until vege-Cs vege-Cs tables are tender, tend-er, about one hour. Mix flour with milk and stir into soup. Cook for 15 minutes and serve hot. 1 teaspoon Worcestershire sauce 1 cup grated American cheese Prepare broccoli: cook washed vegetable in an inch of foiling, salted (Vz teaspoon salt to 1 cup water) water for 15 to 20 minutes, or until tender. Sieve or chop fine and measure. There should be about 1 cups of the vegetable pulp. Melt butter in saucepan, add onion and cook until tender. Blend in flour. Gradually add milk, stirring stir-ring constantly, and cook' until thick and smooth. Stir in broccoli, seasonings and sauce. Add grated cheese and stir until melted. Serve in warm soup bowls with a sprinkling sprink-ling of more grated cheese on top. A delicious and different variation varia-tion of cream soup is bisque which is somewhat thicker, but there's no trick to its preparation. Crabmeat Bisque (Serves 6) VA cups shredded crabmeat (6 ounce can) VA tablespoons butter Z tablespoons flour Vi teaspoon salt Dash of pepper 1 cup boiling water 1 cup evaporated milk (1 tall can) 1 egg 1-2 tablespoons lemon juice Remove any shell from crab jieat, then shred. Melt butter; add flour, salt and pepper and blend until smooth. Add boiling water and cook until mixture begins to thicken. Add milk and continue cooking until slightly thickened. Beat egg; add lemon juice and stir into white sauce along with crab meat. Heat to serving temperature tem-perature and serve immediately. HERE ARE TWO hearty soups, both of them regional favorites: Dutch Vegetable Soup (Servos 10) 2 cups dried lima beans 1 large soup bone Back Bay Fish Chowder (Serves 6) H pound salt pork, sliced 2 cups diced fish 6 small potatoes, sliced 2 onions, chopped fine 3 cups boiling water 2 cups milk teaspoon salt Dash of pepper Fry salt pork in deep kettle. When crisp, remove pork and add fish, potatoes and onions. Add boiling boil-ing water and simmer one-half hour, or until potatoes are tender. Add mills and cook for five minutes longer. Season with salt and pepper and serve with pilot biscuits. CABBAGE SOUP is an old-fashioned old-fashioned favorite, and you've probably made s ofrrjX it often. Here, Ajy . J however, is a pL ))(-( ! tasty recipe for PO y il' seasoned t0 I V perfection with cjVIZ? salt pork and a c ' few wisely selected se-lected herbs. French Cabbage Soup (Makes 2 quarts) H pound salt pork, cut in cubes 2 quarts cold water 1 spray parsley Pinch of thyme 1 bay leaf, crushed 1 cup diced raw carrots .1 cup diced raw turnips 1 cup diced raw potatoes 1 quart finely shredded cabbage 1 large onion, chopped 1 teaspoon salt Place pork in soup kettle with water, parsley, thyme and bay leaf. Bring to a boil and simmer gently for one hour. Strain out pork and herbs. Add vegetables to the broth with salt; bring to a boil and simmer for one hour. Add pork to the soup, and season to taste with more salt and pepper, if desired. de-sired. Serve with grated cheese, if desired. LYNX SATS: Soup Variety Terupts Cold-Sharpened Appetites Frankfurter or salami sliced Ys-inch Ys-inch thick add flavor and richness to pea, bean, corn and tomato soups. When you want to get fancy with soup garnishes, serve with a float of salted whipped cream, sprinkled with slivered toasted almonds. If soup seems thin and unappetizing, unappe-tizing, drop a few pieces of macaroni maca-roni into it for thickening and texture tex-ture interest. Clam chowder and consomme can stand a bit of tartness so it's a smart idea to float thin lemon slices on top of the soup when serving. Grate cheese or puree some red pimientos and fold them into whipped cream for a colorful soup garnish especially attractive for the cream type soups. Soup will tempt youngsters and oldsters alike if it's sprinkled with buttered popcorn just before serving. serv-ing. This is an excellent idea for tomato, pea and corn soups. |