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Show - - f HOUSEHOLD ! ! 1 ! 03.1 031 . . uj w , ti tiS tivaM S vaM Soup Sert a It Hot and Savory ' ( See Rec pes Below ) Sa , ory SoupsSoup Soup makes the meal It used to tomean tomean tomean mean that soup set tone to . whit .h"1t .h1t h1t shat " wasto wasto was _ to come durmgthe duringthe during durmg . the meal but I m er mwlllmg willing wlllmg to wager wagerr wagerthat that soup will be bethe beC C < the meal on many manyof manyti ti tiof , of these wintry wmtry wmtrydays wintryI = a as s r 1 I days . - _ _ It T * . can - - - be bequ bequ I , * qu ck and easy to tofix tofix to- to tofix - ' fix yet nourish nourishmg nourishing nourishing mg ing and full bodied in m flavor flavorSene flavorSen flavorSerge Sene Serge Sen e substantial soup as a maincourse mam main mamcourse maincourse course for a luncheon or dinner dmner witha With a salad crammed with vitamins and andmmerals andminerals andminerals mmerals minerals and a dessertGreen dessertGreen dessert dessertGreen Green split peas have long been beena a favorite favonte ingredient mgredlent mgredient of soup Here Herethey Herethey Herethey they are combined combmed with salami Oth 0th Other 0ther Other er ] kinds rinds of substitutes ot of meats orleft or orleft orleft left over ham may be effectivelysubstituted effectively effectivelysubstituted effectivelysubstituted substituted it II if jou } ) ou so desire desire.SplIt desire'Split Split .SplIt 'Split . ' Pea and Salami SoupServes SoupServes Soup SoupServes ( Serves 6) 6 ) 1 IS 114 ' cups green split peas4'J peas4ii peas 4'i 4i 4'J 4J 4ii ' cups cold water water1 1 cup sliced onions1 OIllOns onions 1 cup diced celery\Vs celery Vs celery 1 \ ; % teaspoons salt % pound salami3 salamI 3 cups mill mr16 mr16Salt miILSalt . Salt to suit taste tasteDash tasteDash tasteDash Dash black pepper pepperSoak pepperSoak I ISoak Soak peas m in cold water tor for 2 2hours 2hours I Ihours hours in m large kettle add on ons onscelery onscelery , celery and Hi 1I4 B teaspoons of salt.Bring saltBring salt . . Brmg Bring to boil ng point pomt , , cover andsimmer and andSlIDmer andsummer SlIDmer summer 2 % } hours stirring stlrrmg occasionally occasion occasionally occasionally ally Remove outer covering covenng from fromsalami fromsalami fromsalami salami and cut m in small cubes orstr orstr or str ps add to soup ( saving savmg a fewp fewp few p eces eves tor for garnish garmsh ) S mmer 30 mm min mmutes minutes mmutes utes longer Add m milk k and pepper pepperand pepperand pepperand and addit addlt onal salt to smt SUIt tasteBring taste tasteBrmg tasteBring Brmg Bring to boiling point pomt Serve withrnelba With Withmelba withmelba melba toast or crisp crackers crackersIt It s a nice custom to serve Just Justan justan justan an old fashioned fashtoned Brown Onion Omon Soup SoupWith Soupwith Soupwith With its garnish garmsh of toasted rye r > ) e bread breadand breadand breadand and cheeseOnion cheeseOnion cheese cheeseOnion Onion Soup SoupServes SoupServes SoupServes ( Serves 8)6 86 8) 8 ) 6 (1 1 ( I pound ) onions3 OlUons onions 3 tablespoons butter1 butter 1 quart soup stock stock6 6 slices sl1ces bread bread3 3 tablespoons erated grated cheese cheeseCut cheeseCut cheeseCut Cut onions omons illtOs into illtO -s s ! ' - > s s inch mch shces slIces Cook Cookslowly Cookslowly Cookslowly slowly in 1Q butter unt tint 1 I tender andslightly and andslightly andslightly slightly browned st rnng rrmg rring constantly constant constantIy constantly Iy ly Add soup stock heat to bo lingpoint ling lingpomt lingpoint pomt point boil bo 2 or 3 minutes mmutes Toastbread Toast Toastbread Toastbread bread put toasted cubes in m each eachsoup eachsoup eachsoup soup plate cover with 2 tablespoons tablespoonscheese tablespoonscheese tablespoonscheese cheese Pour the hot soup over all alland alland alland and serve with add tonal t onal cheese if ifdes ifdes ifdes des red redAnother redAnother redAnother Another soup that can take theplace the theplace theplace place of a main mam dish is a real Fish FishLynn FishLynn Lynn Says SaysSpots Sa > ) ! > Spots and Stains Stams HolIdaysbnng Holidaysbring Holidays | bring bnng with them the me\ me inew metable \ tablestams tablestains table | stains stams on your linens Imens Since youcan you youcan youcan can t avo d stains starns be preparedto prepared to know what to do about them themThe themThe themThe The Amer can Inst tute of ofLaundermg ofLaundering ofLaundering Laundermg Laundering releases the Infor Informat informat Informat mat on that the best way to take takecare takecare takecare care of cranberry stains stams Is to tospread tospread tospread spread the cloth over a bowl and andpour andpour andpour pour hot water on the stain stam froma from a be he ght sufficient to allo v thev the thevater vater v ater to strike the cloth forcefully forceful forcefulIy forcefully Iy ly It may interest you to know knowthat knowthat knowthat that raw cranberries cranbernes weaken the thestrength thestrength thestrength strength of the cloth 25 per cent centwhereas centwhereas centwhereas whereas cooked cranberries only onlyweaken onlyweaken onlyweaken weaken it 211 per cent to 22 4per 4per 4 ! per cent . . . Coffee stains stams cocoa and lnd ! fru timce t tJUice tJuice JUice stains stams wash out if II the clothis cloth clothis clothis is allowed to stand m in a solut onof on onof onof of cold dilute potassium potas pota > sium slUm perman permanganate permanganate permanganate ganate for a minute or two It U Itthe Uthe Ifthe the stain remains remams reduce it fur further further further ther with an application of warm warmsolution warmsolution warmsolution solution of sod um urn hydro hydrosulfiteMilk hydrosulfite hydrosulfiteMilk sulfite sulfiteMIlk Milk cream and ice lee creamstams cream creamstarns creamstains starns stains are best treated by beingsoaked bemg being bemgsoaked beingsoaked soaked in cool suds before bdore bi fore washing wash washIng washing Ing in m hot water For candle candlegrease candlegrease candlegrease grease stains use a solvent such suchas suchas ! as carbon tetrachlonde tetrachloride spongmg sponging spongingit spongmgIt sponging1t It 1t on with a small pad of o ( cotton cottonon cottonon cottonon on the cloth under which a blot blotter blotter blotter ter has been placed Pat lightlybut I1ghUy lightly : but do not rub solvent . . , ' 1 This Tlus Thiscek \\cek cek neek Week \ \ s llienu'Spl BIcnu Llfcon llienu BIcnuSpl 'Spl Spl * ' Spl t Pea and Salami Soup.Celcry Soup'Celery Soup Celery .Celcry Celcry 'Celery . ' Sla Sia v vRye VRye vRye Rye Bread and ButterSandwichesBaked Butter ButterSandwiches ButterSandwiches SandwichesBaked Sandwiches Baked PearMik Pear PearMlk PearM Mlk Mlk.Reclpcs M Ik Ik'Recipes Recipes .Reclpcs Reclpcs 'Recipes . ' GivenChowder Given GivenChowder Chowder Th s Chowder makes use useat useof useof at of haddock or cod and salt pork porkFish porkFish porkFish Fish CowderServes Cowder CowderServes CowderServes ( Serves 6) 6 ) ) 3 pounds haddock or cod cut inx In Ina Ina a solid sobd piece 4 cups boiling bOllmg boslmg water 2 ounces fat { at salt porkI pork 3 I : medium-sized medium sized medlumilzed medlum- medlum ilzed - < - - onions OlUons peeledand peeled peeledand peeledand and sliced 4 medium-sized medium sized medlUm-5ized medlUm 5ized - - potatoes peeled peeledand peeledand p led ledand and sliced sbced 1 quart milk scalded 1 tablespoon salt salth h ; 4 teaspoon pepperSimmer pepperSlIDmer pepper pepperSimmer Simmer SlIDmer fish in ill m 2 cups water unt untitender 1 1tender 1tender tender strain stram reserving reservmg 1 I quid Dls Dis Dlscard Discard Discard card bones stun sian skin skinetc etc cut pork fine . .and and . . and brown slight- slight slightlj slightiJ slightd slightS slightly - - " . / ' iJ d iJe iJly e S " lj ly Add onions OIDons onionsr OIDonsI onionso OIDons.J I o ( . \r r \ Jn Jpotatoes .J J . rpotatoes \potatoes potatoes \ 0 n 0potatoes potatoes and rematning re "s s " . ; maming matning water waterO waterc 0 O c ' " and cook until potatoes are tender tenderCombme tenderCombine tenderCombine Combme Combine with fish flsh mixture Add Addscalded Addscalded Addscalded scalded milk salt and pepperBeans pepperBeans pepper pepperBeans Beans are a good source of protern pro protem protem tem tern and can therefore be usad used us as ameat a ameat ameat meat substitute Here is a nutritioussoup nutritioussoup nutritious nutritioussoup soup with an attract ve ye garnish ofhard of ofhard ofhard hard cooked egg and lemonBlack lemon lemonBlack Black Bean Soup SoupServes SoupServes SoupServes ( ( Serves 8) 8 ) 1 pint black beans 2 quarts cold water 1 small onion om on sliced 3 tablespoons butter 2 stalks celery broken m in pieces pIecesI piecesr I r ' 4 tablespoon salte salt } ) s e teaspoon pepperr4 pepper r4 r4teaspoon ' < . teaspoon mustardFew mustardFew mustard mustardFew Few grams cayenne caenne cayenne1'a ) 1 1'a 1a 112 I ' . tablespoons flour flQnr 2 hard-cooked hard cooked - - eggs slicedJuice sliced sl1ced slicedJuice sl1cedJwce Juice Jwce 2 lemons lemonsI I 1 lemon thinly thmly sliced slicedSoak slicedSoak Soak beans overnight overmght . . Drain Dram and andadd andadd andadd add cold water Cook on on 5 m n nutes nutes nutes utes with half hall the butter and add to tobeans tobeans tobeans beans Add celery slmmerl simmer 3 : or 4 4hours 4hours 4hours hours or until beans are soft , , , add addmg adding adding mg ing more water as water bo Is awayRub awayRub away awayRub Rub through sieve Reheat to boll boil boilmg boiling bollmg mg point pomt Add lemon juice and wellmixed well wellmIXed wellmixed mIXed season ngs Bind Bmd with remaining re remammg remaming I mammg maining b tter and flour mixed together to together together I gether Garnish with lemon andeggs and andeggs andeggs eggs eggsA eggsA A piquant and andcolorful andcolorful andcolorful colorful salad to toserve , ' i soupi , , - - , serve - - _ . _ with vnth . , -le-g le g - _ a soup soupleg soupcombmes soupcombines - ? / combines combmes .mter mter winter wintervegetables . .mtervegetables vegetables with a asharp asharp / sharp frenchdressing french frenchdressmg trenchf dressing dressmg and goeswell goeswell goes .fT fT . well with soup'Celery soup.Celery soup soupCelery Celery .Celery 'Celery . ' SlawServes SlawServes Slaw SlawServes ( Serves 4)I 4I 4) 4 ) 1 cup celery diced 1 cup cooked beets beet diced1cups diced\Vi diced Vi diced \ 1cups 1 % cups 'ups ups ( ' cabbage shredded 2 tablespoons onion oman mincedi4 minced mmeed i4 ) ' . , cup french trench dressIDg dressing dressIDgSalt dressingSalt dressmcSalt Salt and pepper to tasteCombine taste tasteCombine Combine Combme celery beets cabbage cabbageomon cabbageonion cabbageonion omon onion french dressing salt and pepI pep pepper pepper per Chill . . 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