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Show FOOD NEWS ' " ' Try Hot Soup in Brisk Season By GAYNOR MADDOX Colder weather, sturdy appetites appe-tites and large bowla of 'thick old-fashioned lentil coup there's a wonderful October picture. Bq let' get going. First, however, take a look at one of thoee handy aluminum food mill. For making onion, iplit pea, lentil and other thick soups they are Ideal, producing a' smoothness with only a few turns of the mill handle. These soup recipes come from ter, 1 carrot, sliced, 1 onion, quartered, 2 sprays celery leaves, soup bones, 1 bay leaf, salt and pepper. Pick over and wash split peas. Place all Ingredients except salt and pepper in kettle, cover, bring to boil and simmer 2 hours or until peas are tender. Remove bones. Strain soup through food mill; season with salt and pepper. pep-per. If desired, thin with milk; heel , Tomorrow! Menu (Dishes In black face type eon- tain on or more foods on the October plentiful list.) Breakfast: Orange Jules, scrambled eggs, prase coffes cake, butter or fortified margarine, marga-rine, coffee, milk. Luncheon: Old-fashioned lanta soup, rye breed, butter or fortified forti-fied margarine, baked apples,' cheese. Cookies, tea, milk. Dinner: Saute of pork chops and onion, mashed sweet pot- -toes, buttered quick cabbage, enrich en-rich td bread, butter or fortified margarine, celery, fruit bowl (grapes and pears), coffee, milk. ths Foley family In Minneapolis: Tart Lentil Soup (Serves 4) One cup dried lentils, cold water, wa-ter, 1 small onion, sliced, 1 medium medi-um carrot, sliced. 3 teaspoons salt, 14 teaspoon pepper, teaspoon tea-spoon dry mustard, 4 teaspoons vinegar, 1 teaspoons brown sugar, sug-ar, 1 tablespoon butter, fortified margarine, fat or salad oil, I ta- : blespoons flour. ' Pick over, wash and soak lentils len-tils In t cups 'cold water overnight over-night In morning, drain off and measure water, to which add more water to make 6 cupa In all. ""Place In kettle with lenUlaTvege--; tables and all seasonings but bring to a boll, then simmer gently 2 hours. Strain through food mill and add vinegar and brown sugar. Heat then stir In butter snd flour which hsve been combined. Cook, stirring until thickened. Serve, sprinkled with ! paprika, or hard-eooked egg put ' through food mill. Split Pea Soap I (Serves 4-4) . One cup spilt pes. 5 cups wa- i . : : i |