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Show Meat Soups Are Refreshing In Hot Weather The smart summer cook is one I who keeps her meals cool, light and refreshing, yet at the sime time inexpensive. Summer soups made with meaty soup bones and fresh garden vegetables are an appetizing ap-petizing way to do this, suggests Reba Staggs, food authority. If you ask for soup bones frequently fre-quently at your meat dealer's, he may begin to save his best ones for you. There is plenty of the good meat flavor loft on the bones, so they add not only interest but nutrition and filling qualities ns well to your meals. Cover the soup bono with water. nid salt, pepper and herbs if vou like then cover the kettle ntul cook at simmering hont for nbout -2 or 3 hours. That allows plenty of time for gardening or taking care ot the lawn. He sure to bring m some carrots, green pepper, onions and potatoes from the garden, gar-den, to cut fine ami cook in the soup stock until just -tender. Add sandwiches, fruit salad and n leverage for a fine summer meal. wm 'v,"ovo th0 ''ouo from the snip stock and store the soup Im-'ou.tely Im-'ou.tely ln the refrigerator to o kVP iV"h V,W"'- for q k lunch or supper dish. Kit her ay S!,V,:M monov and tempers tem-pers during hot weather |