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Show FRESH-COOKED BEEF VEGETABLE SOUP i by Marguerite Mickelsen f .t, , y Beef vegetable soup is your prelude to a fine dinner. As a meal starter, the hot dish in a school lunch, or a quick snack, beef vegetable vege-table soup mix is most convenient and economical. This is truly an all-family soup with a flavor that tastes like the ladlings from grandmother's soup kettle. A hearty Deef flavored stock, six garden-crisp vegetables, tender enriched egg noodles, all this, preserved in the original state of goodness comes in a handy envelope. You do the cooking of the soup yourself in 3 cups of boiling water. For economy and convenience con-venience it's hard to beat these soup mixes. The envelopes take up little cupboard space, require no fancy can openers, leave no messy tins to be disposed of. You need add no liquid gradually, nor stir until smooth, because soup mixes cook quickly without stirring or watchful waiting. With a steaming bowl of soup, try these suggestions for cheese bread and cracker sandwiches. Children will like the new and different dif-ferent taste of these fillings, while the older crowd will politely smack their lips over the delectable cheese bread. TOASTED CHEESE LOAF Slice loaf of French bread into 1-inch slices to Vt inch from the bottom. Cream Vi cup soft butter with 1 teaspoon prepared mustard. mus-tard. Spread mixture generously between slices, and insert slice of American cheese (you will need 6 slices process American cheese for the loaf). Place bread in hot oven (400"F.) for about 10 minutes or under the broiler until bread is heated throughout. Brush butter mustard mix over top of loaf while heating. CRACKER SANDWICHES Peanut Butter Bacon Spread: Fry 3 strips of bacon until crisp. Drain well and chop or crumble. Combine V. cup peanut butter and mix well. Egg Salad Spread: Combine 4 chopped, hard-cooked eggs, 1 teaspoon tea-spoon minced onion, 1 tablespoon parsley, Vs teaspoon salt, cup mayonnaise or salad dressing and teaspoon of prepared mus- otAifl. YI I v well |