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Show -if I FOOD FACTS by Bob Evans DID YOU KNOW Not as many years ago every kitchen kit-chen had a coal range with a stock pot simmering on it? Soup making then was easy. The advent of gas and electric ranges, however, has made soup making a forgotten art, and in these high pressure times with leisurely dining a Victorian memory, the can opener has superseded the stock pot. Light soups serve as appetizers; heavier ones may be a main course. The line between stews and souds is sometimes hard, to define. England's boiled beef started in the soup pot, and stews and soups go back hand in hand in the world's cuisine until antiquity swallows them up. When the subject is explored, ex-plored, the relation between soups and puddings emerges., too. One of the earliest references refer-ences in English describes "Soops" as 'a kind of sweet, pleasant broth, made rich with fruit or vegetables, and spices." These popular, sweetened sweet-ened souds gradually thickened thicken-ed until bread and rice puddings pud-dings evolved. Perhaps one of the sure tests of a good homemaker is her choice of soud in relation to the rest of the meal. The purpose of soup in the meal is two-fold: first to stimulate the appetite, second to provide pro-vide nourishment. A heavy meal should begin with a thin soup, one that will enliven even ev-en the most jaded appetite for other good things to come. A light meal may well begin with a heavy soup, and sometimes some-times the soup as we have noted, may serve as the entire en-tire main course. Once again it's time for our list of weekend specials. If you have half the pleasure eating at the Desert that we gain from serving you our fine foods we know you will like both our service and our food. Friday we offer Shrimp-a-la-Creole en casserole. Fresh from the sea shrimp, prepared prepar-ed according to delicious old receipes by our expert chefs. Saturday we will serve boiled short ribs of beef with creamed horseradish. This is our specially selected, specially spec-ially aged beef. Sunday an old favorite of one and all. Baked Swiss Steak in natural swiss sauce. |