Show r f rf r. r r r iF f r. r E 3 rr e r y r rr r rr r. r n y f Y 4 r Y x wi Crackers and Chowder Harmonize See Recipes Below Soup Satisfies Theres There's not one dish in any cooking cooking cooking cook cook- ing repertory that can even come close to fill the place of soup Itcan It Itcan Itcan can be the appetite appetite appetite appe appe- I tite tickler toA to A start the meal 1 or a light in- in inspired inspired in in- concoction to do for luncheon luncheon luncheon lunch lunch- eon or a steaming steaming steaming steam steam- ing hot sturdy soup to be the meat the vegetable and the main dish for fora a cool nights night's dinner while the wind blows hard outside If any crisis arises as far as your own point ration allowance then start exploring exploring- the fascinating possibilities possibilities possibilities pos pos- of a few meaty bones celery celery celery cel cel- ery leaves pungent onion and a aspray aspray a. a spray of parsley chives marjoram I or chevril Fat cozy tureens of I soup will ward off any hunger now I as they have always done when food supplies are slender Theres There's no doubt that the tureen will again become a part of your kitchen equipment equipment-at at least for the duration You can make delicious soup out of almost anything anything and and soup can make the meal if you serve it with plenty of crack crack- ers There are literally all kinds of these to go with any soup you care to name t l' Heres Here's a fish chowder that is rich savory and thoroughly satisfying Serve it with common or pilot crackers crack crack- ers to make the m meal al Or if you prefer oyster crackers the round tasty type saltines or plain soda crackers crackers anyone any one will be a natural accompaniment Fish Chowder Serves 8 3 IK pounds haddock or cod 3 potatoes sliced 3 sized medium-sized onions chopped 3 slices salt p pork rk diced 8 crackers 1 quart milk 1 pint cream 1 tablespoon butter or margarine Salt and pepper Cook fish in boiling water until done Remove fish from w water ter and cook potatoes and onions in fish water water water wa wa- ter until soft Fry salt pork until crisp Skin and bone fish and add with pork scraps to chowder Soak split crackers in milk Heat milk and cream with crackers and add to chowder Add butter or margarine salt and pep pep- per Here Here is another savory soup which will make a perfect main dish for the meal Lynn Says The Score Card Now that butter butter but but- ter has gone up in hi point value you may have to learn to use other oth oth- other ther th- th er spreads such sueh as margarine Be sure to select a margarine that gives you a definite guarantee guaran guaran- tee of the amount of vitamin with which it is enriched To color the margarine 1 let et it soften Un until t smooth and creamy add vegetable ble coloring and blend together Let harden before using if you want to cut it in squares Butter can also be stretched with a number of f Commercial or other stretchers Select a stretch stretch- stretcher er that gives good and does not change flavor consistency If youre you're doing without a grew great deal of butter heres here's how Use mar g arin es or shortenings for all cooking or baking Save bacon and other drippings to Use for frying Occasionally Use jams jelly and honey for Sandwiches spreads can be spread with mayonnaise if the butter butte is r supply low Lynn Chambers' Chambers Saving Point Menu 1 1 Fish Chowder With Crackers Crackers' Tossed Green Salad Biscuits Jelly Beverage Lemon Pie Recipe Given Scotch Broth Serves 16 cup dried barley cup green split peas 34 pound lamb shank 1 tablespoon salt saIt 3 quarts water 2 leeks or onions chopped 2 carrots diced small 1 turnip diced small 1 pound cabbage sliced 4 tablespoons finely chopped parsley 1 1 carrot grated Soak peas and barley overnight in separate bowls Place lamb Iamb flan fiad in a large saucepan add salt ad and cold water to cover Bring to i i boil and simmer 1 hour Add leek leeks carrots turnip cabbage peas an ad of barley Simmer 1 hour Add parley par ley and grated carrot Stir wt wd and serve Potatoes and onion are go toge ers in iri soup Carry the harmo harmony 1 even further and serve with fh soup the round type t-pe c d cracker Cream of Potato and Onion Soup Serves 6 4 onions 4 sized medium-sized potatoes I. I 2 tablespoons flour 2 tablespoons butter or margarita margarm 3 cups scalded milk 1 tablespoon chopped parsley 1 t Salt and pepper c i Boil onions and p potatoes toge until tender Drain saving 1 c of the water Rub the vegetables I through a coarse strainer Melt tit fie L butter or margarine or-margarine add flour of ad JM blend until smooth Add milk e i potato-onion potato water and combi with onion and potato pulp Sea with chopped parsley salt and pD per Beat with egg beater a serve at once Did you know that a cheese of cracker is best with the tonu- tonu tomay soups It brings out the flavor d I I Ithe the soup better than any other p of accompaniment Tomato Bisque Serves 6 4 cups milk milkA SA A cup stale bread crumbs 2 cups canned tomatoes 1 small onion 6 cloves teaspoon soda 2 teaspoons sugar 4 tablespoons butter or marga margins margar f Pour the scalded milk over tt Cj f bread crumbs crumb and rub throw through I sieve Stew the tomatoes ww with l U i seasonings and strain To the t e matoes in which the so soda Ia h has s b I yahoo reheated ted dissolved d add the mixture and last the sugar and t ter mixture Serve at once has I. I t. t A delicious bean soup many a cooks cook's road to fame not not difficult at all if you make j this way j Black Bean Soup t Serves 12 1 pound black beans 2 cloves 2 sprigs th thyme me or 1 bayleaf 3 quarts water i 1 onion chopped j t 1 ham bone or Ys pound salt p por ort iJ 4 tablespoons butter or ma margar r gark Dash of salt z Soak beans overnight in cold 0 n ter tel Rinse and drain beans 0 with rest of 1 Place in kettle boil and I Imer Jet lets lets' t diems Bring to a mer 4 hours Add more water ate time tune to time if nee necessary necessary- essarY through sieve and serve With of lemon and sliced ha hard hardegg hard hac c egg rup M f l all rr What hat are arc your our problems in r j Write to Lynn Chambers for fr I enclosing a l t envelope for your reply at ol n If fe J esef S S lir i I paper Union So South th Se t Chicago Illinois is t 0 y u C I 1 r E Released by Western l li i |