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Show Slurping soup on a shivering day . ' By IH)NKTA GATHERUM There are two reasons to serve soups. Hirst, the clear soups like bouillons and consommes are good appetisers and are allied in purpose to ' cocktails. The heavy soups like bisques, gumbos, gum-bos, purees, cream soups, chowders and vegetable soups have considerable nutritive value and they form an integral part of a meal serving often as the main course. THE WATER in which tlsh, meat or veget- ables are boiled or simmered are often thrown away. These juices contain mineral matters, vitamins and soup base flavor that can be used in soups. Scraps of raw or cooked v egetables, meats and fish can also be saved for future use in soups. With our modern home freezers, there is no reason to discard juices or leftovers. left-overs. Freeze them and then later add them to soups. The least expensive meal cuts are often over-looked as good soup ingredients. They will give the best flavors to a vegetable soup when the mixture is simmered in a closely-covered closely-covered kettle or saucepan. COMMON SOUP is made with any combination com-bination of left-over scraps of vegetables, meat, poultry and the water in which any meats, vegetables, macaroni, etc. have been cooked. Put it all together cold. Simmer, covered, co-vered, 6 hours. Many people strain this well-done well-done mixture and use it as stock for soups, gravies and stews. Soup Julienne is a different, attractive soup that makes a good appetizer for a formal dinner. din-ner. Serve it with homemade crutons. SOUP JULIENNE 2 small carrots 2 small turnips VI head of cabbage 1 stalk celery Ktsp. salt I sliced onion 1 Tablespoon butter 4 cups soup stock (made from the Common Soup recipe given above) WASH ANT) cut into narrow strips (Julienne) the carrots, turnips, cabbage and celery. Cover w ith cold water. Add salt. Bring to a boil. Reduce Re-duce heat. Cover and simmer until vegetables are tender. Saute onion in butter in another pan until soft but not browned. Add stock and cooked vegetables from w hich water has been drained. Bring to a boil and serve hot. CROUTON'S Cut stale bread into half-inch cubes. Bake slowly in the oven until a golden brown. Stir often. For variety, dip the bread cubes into melted butter or melted butter seasoned with seasoning salts, parsley, etc. PEOPLE who are in a hurry might just w ant to open a can of commercial soup. By combining combin-ing different canned soups, a more appealing, tasty soup can be created with little time or effort. CANNED SOUP COMBINATIONS 1. Heat the contents of a can of condensed cream of mushroom soup, stirring until smooth. Add a can of onion soup. Heat. Sprinkle with Parmesan cheese or place a Parmesan Par-mesan cheese-coated round piece of toast in the bottom of each soup boll and pour the hot soup over it. 2. COMBINE A can of condensed vegetable soup with a cup and a half of milk and a can of cocktail sauce, including the liquid. Add salt to taste. Heat thoroughly. Garnish with croutons. 3. Combine a can of consomme with a can of condensed pea soup, one-half cuh w ater and ' tsp. thyme. Simmer gently for a few minutes Soups serve a dual purpose during the cold months, first as an appetizer and second as a hot, nutritional meal. before Vrving. Sprinkle with paprika. 4. MIX A CAN of ready-to-serve cream of asparagus or cream of spinach soup with a can of condensed chicken soup. Heat. Sprinkle chopped parsley on top of each serving and garnish with croutons. |