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Show Mrtitt'li1 Ts- :tiM-Vit.-MA- toft 'rW.'r vVTiitpftfWt'LWo'ffiiVi Vifi 'Miwmfnilii if n'itflTl.Y'trrtmTl W flfr ff- fttiiifafrlYn .wi (rfrff Wt--I-" -iterai itT-t i-f lnWhfrr i -4 Try Bowls of Creamy Soup for a Hearty Meal (See Recipes Below) Let the Soup Simmer COME, LET'S PUT on the soup kettle, and let it simmer merrily while other household duties are put I i LYNN CHAMBERS' MENU Corn Chowder Jellied Tomato Aspic Chive Cottage Cheese Crackers Olives Celery Sticks Baked Apples Caramel-Frosted Spice Cake Beverage Recipe Given Cook bacon, onion and celery in a large kettle for about 6 minutes. Add bay leaves and flour, stirring until smooth. Add paprika, hot water, kidney beans, lemon, salt and Worcestershire sauce. Let cook gently gent-ly for 20 minutes, then press through a coarse sieve. Reheat and serve with the fried bread cubes. on weir way iu .ompletion. B y the time these are finished, the soup will be ready for supper! Soup is a tasty introduction to a meal, but it can also be made rich and hearty Golden, tasty corn chowder is a filling soup which pleases on a cold night when appetites are sharpened: enough to be the meal itself, with only a little help from a light salad or dessert. Bowls of steaming soup add food value to a meal, and can well be used to good effect when your meal is made of leftovers. If the family is having its seasonal colds or other ills, they may not want to eat heavily: heav-ily: serve them soup. It supplies easily assimilated foods and provides pro-vides essential fluids to those who are sick or convalescent. Vegetables and meat make this soup rich, colorful and delicious: Tomato-Vegetable Soup (Serves 6) 1 small shank bone 1 teaspoon salt cup potatoes, cubed cap carrots, chopped fine , H cap green beans, sliced 2 tablespoons bean sprouts 1 cap tomato juice H teaspoon sugar Chopped parsley enp celery, cut fine Soak bone in cold water. Simmer for about 1 hours, until broth is made. Strain and season. Add vegetables vege-tables and cook for IS minutes or until vegetables are tender. Add bean sprouts, sugar and tomato juice. Heat. Garnish with chopped parsley. Serve with toast triangles. A rich soup which might well serve as a meal is this one with lobster, very simply prepared: Bock Lobster Bisque (Serves 6) 2 flat cans of lobster 2 cans mushroom soup 1 can water teaspoon paprika H teaspoon carry powder 6 tablespoons real mayonnaise Cut lobster chunks. Combine with all remaining ingredients except Corn Chowder (Serves 6) 2 strips bacon, diced H cup diced onions 1 cap diced celery 1 cup finely diced potatoes 2 tablespoons butter 1 quart milk, scalded 1 No. 2 can cream style corn 1J4 teaspoons salt 1 teaspoon Worcestershire sauce Dash of tabasco sauce 2 tablespoons minced parsley Cook bacon until crisp, then add onion, celery and potato with a very small amount of water, about H cup. Cover and cook until tender. Add butter, milk, corn and seasonings. season-ings. Serve with chopped parsley. Oxtail Soup (Serves 6) 1 pounds oxtail, cot in V pieces IK quarts water 1 tablespoon salt H cup diced onion cop diced raw carrot H cup diced celery 2 tablespoons white rice 1 cap cooked or canned tomatoes toma-toes Brown oxtail pieces with a small amount of fat in a deep kettle. Add water and salt and simmer covered about 3Vi hours. Remove meat from bones and return to kettle with broth. Add all vegetables, except tomatoes, along with rice and cover; cov-er; simmer for 30 minutes. Add tomatoes, heat thoroughly and serve. Clam Bisque (Serves 8) 1 7-oance can minced clams 1 cup water 1 to 2 teaspoons salt M teaspoon pepper H teaspoon celery salt 1 teaspoon grated onion 2 teaspoons minced parsley 2 cups milk tafilasflwwtna hnttAP. mAlti1 mayonnaise. Heat thoroughly. Stir a small amount of soup into the mayonnaise, mayon-naise, then blend with remaining soup. Heat 5 minutes without boillng. Serve hot garnished with parsley. Red Bean Soap (Serves 6) 1 tablespoon floor Mix together the liquor drained from the clams with salt, pepper, celery salt, onion and parsley; simmer sim-mer for 3 minutes. Add milk. Gently stir into milk mixture a paste made of the butter and flour. Boil one minute stirring constantly, then place over boiling water until ready to serve. Stir in the minced clams just long enough to heat through. Serve, garnished with minced parsley. 2 slices lemon teaspoon salt H teaspoon black pepper 1 teaspoon Worcestershire sauce 2 siloes stale bread, diced and fried 2 slices bacon, diced 1 anion, sliced 1 stalk celery, diced 2 bay leaves 1 tablespoon floor 1 teaspoon paprika 2 cops hot water 1 No. 2 can red kidney beans Thinly sliced lemon does wonders tor chicken-rice soup, chicken-noodle soup, clam chowder or consomme. Vary the serving of cream soup by adding some croutons at one time, and then at another time some slivered almonds. Are you having some extra guests for luncheon or dinner, and no two cans of soup alike? This can prove interesting because tomato soup, for instance, can be combined with the following: bean soup, clam chowder, chicken "nd rice, chicken noodle, or green pea. LYNN SAYS: Let Variety Highlight Serving of Soups Certain garnishes can be used for all kinds of soups. These Include minced chives, minced parsley or popcorn. Garnishes for soups are planned to point up flavor as well as appearance. appear-ance. Chopped bacon bits or thinly sliced frankfurters go well, for example ex-ample with split pea and bean soups. You might try chopped mint with chicken soups or cream of green pea soup. |