| Show Serve Cold Soups s Consommes te On Those s Hot Summer Days a 1 Some like it hot and some like It cold There are epicures who will tell you there is nothing like a plate of good hot soup to set you up when the temperature gets you down There are gourmets gourmets gourmets gour gour- mets who spend the summer months in search of perfect to give pampered appetites a fillip With the warm days day ahead you will want to try tryout out some new recipes s for cold soups and jellied jellied jellied jel jel- lied consommes The epitome of iced soups isn't necessarily tomato s so so experiment experiment experiment ment occasionally with new flavors fla fla- fla vors HaVe Hate you ever tried a delicious cold orange soup Its It's f full ll of vitamins no end of nutrition and makes a perfect first course ourse for duck or chicken dinner A A famous Norwegian restaurant is popular for for its huckleberry soup and the British frequently serve a cOl colorful clear carrot soup that Is equally good hot or cold The pale green coolness of ot a cold cream of f watercress ss soup is not only beautiful to ter behold but it puts you in a mood for something like fresh pink salmon shrimps or lobster Iced clam bisque can give new interest Interest interest Inter inter- est to finicky spring or summer appetites There are many ways of serving scry ing serving cold summer soups so to give them an added appeal Sprinkle Sprinkle Sprinkle Sprin Sprin- kle fruit soups with finely chopped mint decorate service plates with fresh grape geranium gerani gerani- um or flower leaves from the from the garden as a setting for cream soups give color to clear consommes consommes consommes con con- with lemon segments dipped in chopped parsley COLD ORANGE SOUP Two cups orange juice 4 cup lemon juice 1 teaspoon lime juice Ji cup sugar or honey 1 teaspoon gelatin 4 J cup hot water Ji cup cold water 1 cup diced oranges Dissolve the gelatin in hot wa water ter Then add the cold water orange lemon lime juice and sugar Chill in the refrigerator for several hours and before serving add the diced oranges This is nice served with a sprinkling sprinkling sprinkling sprin sprin- kling of finely chopped fresh mint CLEAR CARROT SOUP Eight large carrots 2 teaspoons teaspoons teaspoons tea tea- spoons butter 1 teaspoon sugar teaspoon s salt a I 1 t 6 cups of chicken broth or consomme Scrape the carrots and grate four of them Allow the grated carrots to stand in a sieve for 30 or 40 minutes until the juice Is drained off Then press them until all the liquid is extracted Or you can simplify this op operation opera operation opera opera- ration ra- ra tion by using fresh carrot Juice Cut the remaining carrots in slender julienne strips and simmer simmer sim simmer sim- sim mer in the butter in a covered skillet until tender Add the sugar and salt Combine the carrot juice a and d chicken stock and boil for five minutes Add the cooked carrot strips and chill chUl in the refrigerator Serve topp topped d with whipped cream and finely chopped parsley or watercress water water- cress COLD CREAM OF WATERCRESS SOUP Two bunches of watercress 3 cups of ot veal stock or chicken consomme 4 teaspoons butter 4 teaspoons flour 1 1 cup heavy cream II teaspoon salt tea- tea spoon pepper green gree g gWash coloring Wash and chop the Va wat cress Add to the veal stock r. r cook f for o r 10 30 minutes Strain saC through a fine Melt the butter sieve add the o or cloth clod and stir to a smooth flout floUr uS pa paste e. e Add the stock and cook ook for bites Add the cream salt mib pepper and tint a soft and with th vegetable coloring rr gre greys S Chin Chill n for several hours in the ator and serve topped with fm j ly chopped chives |
