Show r h r A 1 yI f t y t l t fV opt 1 e t. jW lA j 0 x N A u VI w r. r v O J N v U Y car care kM r oM t i e a S Soup Makes an Easy Supper See Recipes Below Menu Short-Cuts Short T THE THERE'S THERES H E R E E S shopping cleaning baking d decorating e c cor o r a t tin i n g wrapping Christmas p pre r e Bents senta s- s enta and a hung hundred hundred hun hun- dred other things g 0 to do these days before Christmas Where does one find time tune to plan and make meals Now Is an excellent time tune to put menu short-cuts short into operation Plan to serve soups often not as a first course but as a main dish Serve those casseroles too that whip together in no time and bake in half an hour or so without any watching or further attention Have foods that are hearty and make certain theres there's enough for tor seconds or thirds because the family family family fam fam- ily will be hungry now that appetites appetites appetites appe appe- have been sharpened by cold weather HERE ARE some excellent soups which can easily take the place of ofa ofa ofa a main dish at dinner Navy Bean Soup Serves 6 13 1 IK caps cups dried pea beans beaM 2 Z quarts cold water Lamb bones bonesZ 2 Z tablespoons salt 1 clove of or garlic peeled 8 to 10 peppercorns 1 bay leaf 4 oi sprigs parsley Vi H cup minced onion onJon H 34 teaspoon pepper 36 teaspoon marjoram 2 cups canned toma tomatoes toes Pick over beans then wash and soak Boak in cold water overnight Drain measure liquid from beans and add enough to make two quarts Add to beans with lamb bones and salt Tie next six ingredients In a cloth bag and add to water and bones Cover bring to a boil then simmer for four tour hours until beans are tender Remove bones and spice bag then strain soup Mash l beans Add any pieces of ot meat which cling to bon bones s and the to to- matoes Reheat and serve hot SOUPS take long to cook but of ot course need little watching and thus they are such time-savers time to have for meals Heres Here's another delicious delicious delicious de de- licious hearty soup Oxtail Soap Soup Serves 12 1 1344 pounds lean beef 2 oxtails split I 5 quarts cold water I 1 tablespoon salt I 1 large onion diced 54 cup celery root diced 1 tablespoon chopped parsley 2 tablespoons fatZ fat 2 Z tablespoons flour floor 3 carrots diced Cut oxtail into small pieces and fry try lightly in fat tat Cube the beef beet and add with oxtail to water and salt Pia Place c e in large kettle cover and let cook slowly for tor a about b out four tour hours Add vegetables vegetables vege vege- tables and cook for tor one hour longer or until stock is reduced by half hall Strain Heat fat tat in skillet add flour and brown slowly Add one cup of ot the soup and then stir into remaining remaining remaining re re- re- re stock LYNN CHAMBERS' CHAMBERS MENU l Corn Com Chowder Toasted Muffins Butter Butter Jelly Pineapple Grapefruit Salad Beverage Fig Pudding Cream Recipe given Corn Chowder Serves 6 4 cups caps diced potatoes 2 cups cops boiling boDing water 1 2 square fat Cat salt pork 1 large largo onion onJon sliced 1 No 2 Z can kernel corn 1 quart milk 2 teaspoons salt teaspoon tea pepper Cut salt pork into cubes and brown in a large saucepan Add onion and cook until tender Add diced potatoes and water cover and cook until potatoes are tender Add corn com milk and seasonings Heat and serve garnished with a sprinkling of at paprika Leftover meats are put to good use in these casseroles which will make ea easy eay y work for you on these busy bwy days before belore the holidays Noodles Neapolitan Serves 6 H 4 pound noodles cooked 2 cups slivered silvered chicken or ham 1 cap cup milk or cream 2 Z eggs 1 cup buttered bread or cracker crumbs After Atter noodles are cooked in boiling salted water rinse and drain them Into a awell 1 J t well well greased greased dish place layers of n noodles 0 0 dIe s then meat and repeat until all are used j t. t Beat eggs add adder milk and pour pourover over noodles and meat Top with crumbs Bake in a moderate degree oven for 30 25 minutes or until browned on top THE FRUIT puddings mentioned I earlier need take no longer to make than the main dishes for th the meal Both of these recipes for desserts are nourishing and will be well received re re- FIg Pudding Serves 6 2 eggs beaten 1 cup sugar 3 tablespoons flour 1 teaspoon baking powder 1 cup walnuts chopped 1 cup cap figs chopped Beat eggs until light then add sugar sifted flour and remaining ingredients Stir well and bake in a buttered casserole dish in a slow degree 1325 oven for tor 25 minutes Apricot Whip Serves 6 54 pound dried apricots 54 cup sugar sagar Whites of 5 eggs 54 34 teaspoon lemon juice jolce Pick over and wash fruit Cook in water Just enough to cover until soft sott Remove stones and put through strainer trainer Add sugar and cook five flue minutes i Beat egg gg Whites until U stiff tiff and fold told in buttered fruit truit Heap lightly in a baking dish and bake in slow degree oven 35 minutes minutes a Serve w with th custard sauce or cream Released by Features |