Show t HOW AT HOMEMAKER HOUSEr HOUSE 1 r tir Up a ai Hot ot Zippy Zi pY Soup 1 U 0 Perk Up Chilly Days I better hit the spot could dd h or rainy April J hearty good hot at lunch course as ass main Cv it'll stretch a asay qty or er to toI say nothing I it is for the thea d a 5 schooL ool lunch thermos mind experts of S in a tJ ane Telegram Home- Home Tuesday at t tt t 5 I fe feature ture a good recipes de soups plus a few and andt 5 S on ea some delicious 1 tacks snacks t ladle d dIe l and soup l 1 a e 1 the S g snacks lace Choice hints on fie Chef Dean Koefod of samel raniel restaurant k be v featured are arc recipes current cook booklet The Tribune flere f ered d by e Uram sm They are rich such as these el ai soups soaps UPS 1 f ow Tomato Corn Chowder 2 slices bacon diced i 4 cup cuo prated grated onion 2 cups cubed raw potatoes 1 cup water 1 11 teaspoons On salt 1 cup p canned drained 1 whole kernel corn 2 cups cup canned tomato Juice 4 s tablespoons tablespoon flour lour r J li cup milk Cook ba bacon on and onion until bacon is crisp Add potatoes water ana anti seasonings Cover and simmer about 30 minutes or until potatoes arc tender Add corn tomato juice and flour which has been dissolved in milk Cook over low heat stirring stirring stirring stir stir- ring occasionally until thick thick- ened Six servings Cream of Tomato Soup 4 tablespoons butter or margarine 4 tablespoons flour 1 teaspoon salt call Jt ri Jr teaspoon grated onion ib fI teaspoon soda 2 cups ClipS canned tomato juice 2 cups caps cold milk Melt butter or margarine blend in flour and seasonings Add soda to tomato juice and add to flour mixture slowly Cook over low heat low heat stirring constantly until smooth and thick Stir the hot tomato mixture mixture mix mix- ture into the cold n milk U Heat quickly and serve immediately tely Four servings Tomato Vegetable Juice Soup 1 No can mixed garden Ve vegetables 1 Io No 2 can tomato Juice 2 cups Salt and pepper Combine the mixed vegetables including the liquid and to tomato tomato tomato to- to mato juice Heat to boiling Season with salt and pepper to taste If desired a bouillon cube or two may be added Four servings i r |