Show FAMILY BA TABLE TALK W by lorraine Lor raino resino IX gutz hA NATIONAL VIONAL COUNCIL SOUP IATI ST IN litdia I 1 10 AN 0 once n ce or twice each week during the cold uc ather cream soup appeared on the briggs family upper menu especially on school days tom junior and the two bouncer children came jimne from with ravenous rou appetites mother briggs discovered that pip ms ing hot cream soup just I 1 lilt the spot cream coups soups in tie with but ter and whole muk milk pad nl a sieved Yge or ant are ellent fuel foods for winter day days instead of serving taj aade so soups u ps mrs briggs empei with several new nev vegetable vegetables the tile recipes in this weeks column are some which sho originated 7 OP OF UMA 3 X A BEAN DEAN SOUP I 1 cup cap U dried lima 11 bertai a 6 cups water medium sized canot banot 2 elliea onion 4 sprigs parsley I 1 cup thin cream 1 cup milk 3 2 teaspoons of shire sauce 3 2 teaspoons of fait salt 4 teaspoon freshly ground black pepper wash beans cover with water and let lot soak several hours or over night drain and add the 6 cups of water heat rapidly to the boiling pont point then reduce the alaine and simmer until tilmont tender or for about 35 add the carrot sliced the onion ord ard parsley continue cooking until vegetables are tender hub rub through a ua or put through a potato ricer thero there should be three cups of the bean puree if it there la in not this quaintly qu antly add water to 3 cups return puree to the pan and add the arram and milz that hae been healed to the scalding point in the top part of 0 a double boiler add dd thi tho worcestershire sauce and the enit salt and pepper 8 servo erve piping liot hot yield 8 0 serving servings 0 OP OF CARROT SOUP I 1 medium onion 3 2 tablespoons butter I 1 cup chicken or meat stock I 1 teaspoonful salt dash pepper I 1 tablespoon sugar 2 cups strained cooked carrots 2 cups milk cook the bilon slowly in ibe butter until soft mid rind yellow add the stock edit salt pepper and sugar and then simmer for or SD 20 minutes bast last add the carrots carrots ca rots that have been rubbed through a stove and the milk reheat and serve at once yield 4 servi servings A i escalloped POTATOES 6 medium sized eiza d potatoes I 1 teaspoons mit salt freshly ground black pepper I 1 cup boiling water I 1 cup corleo cream peel potatoes and lice slice t tl aly arrange in layers in a buttered baking diah dish spOn bpi kling each layer with salt and pepper add the boiling water cover and place in a hot oven decrees degrees fahrenholt fahren helt cook at thie this until the water lt 13 almost almor absorbed bad or for about IS 15 to 20 minutes at this point lie potatoes should be tend er remove the cover and aid add the cream that haa has been heated to the scalding olin gradually the potatoes should absorb the cream but not nil rill ot of it to the oven reduce the oven to degrees and cook for about five minutes longer some very hot yield 0 6 berv inga |