Show PP ad ca 4 a nit ae A lug T W aza it Y vil if A X n M k soup makes the main dish of this meal see recipes below soup suppers when cooler weather arrives theres nothing better than a hot bowlful of soup to satisfy the appetite if the soup is hearty enough it can even make the main dish for the meal chowders bean soup pea soups flavored with a ham hock or ham bone cream soups rich and satisfying all these can provide appetite satisfaction for hearty appetites beef vegetable chowder Vs 22 pound round steak 2 tablespoons shortening 2 teaspoons salt 14 teaspoon pepper a 3 cups boiling water 2 tablespoons chopped onion acup 1 cup cubed potatoes scup 1 cup cubed carrots 2 tablespoons flour 1 quart milk acup 1 cup cooked or canned peas cut the meat in inch cubes and fry in shortening until brown stirring frequently add I 1 teaspoon salt and the pepper water and onion cover and cook slowly for one hour add potatoes remaining salt and carrots and cook 20 minutes longer mix flour with 2 tablespoons milk to a paste add remaining milk and pour into the meat and vegetable mixture cook stirring constantly until thickened add peas serve very hot hearty bean soup serves 68 6 8 Vs cup dried navy beans 3 cups cold water 2 tablespoons shortening 1 clove garlic 3 tablespoons chopped onion 1 tablespoon chopped parsley scup 1 cup chopped celery vt 12 cup shredded cabbage wi teaspoons salt Vs va teaspoon pepper I 1 cup canned tomatoes 54 34 cup cooked noodles wash and soak the beans in water overnight in the morning bring the beans to a boil in the same water and then simm simmer er until tender adding a little more mor e hot water it if necessary melt shortening ning in a skillet and saute finely minced garlic onion parsley celery and cabbage until lightly browned add to lynn chambers point saving menu beef vegetable chowder toasted rye bread butter jellied grapefruit salad custard with chocolate sauce beverage recipe given beans with salt pepper and canned tomatoes simmer 30 minutes longer add cooked noodles and serve potato chowder serves 6 3 large potatoes pared and diced dicea I 1 cup onions sliced thin 2 cups water 2 teaspoons salt 14 4 teaspoon pepper 14 cups evaporated milk 3 slices bacon cut in Vs I 1 inch pieces 2 teaspoons chopped parsley dash of paprika y cook potatoes and onions in water until tender do not drain mash thoroughly or put through a sieve stir in milk slowly add bacon pieces and heat C thoroughly add chopped pa parsley ale and paprika if youre doubling as chief cook and war worker then cut down soup making time by using quick frozen vegetables try this chowder corn and tomato chowder serves 6 2 tablespoons chopped onion 1 tablespoon chopped green pepper 14 4 cup celery 2 tablespoons fat 2 cups canned or stewed tomatoes 1 box quick frozen golden sweet corn 14 i teaspoon soda 1 teaspoon salt Vs teaspoon pepper 1 teaspoon sugar 3 cups milk scalded saute onion green pepper and cel ery in fat until golden brown add aaa tomatoes frozen corn and COOK minutes then add soda salt pepper and d add hot milk and aa p e r an sugar sugar s serve e r ve a at t once dried split peas with i the flavor of salt pork ham hock or harn ham bone puts together one of the favorite soups of all times split pea soup 2 cups dried split peas 3 stalks celery 3 quarts water Vs cup flour 4 tablespoons butter 1 teaspoon sugar 2 teaspoons salt Vs teaspoon pepper M pound salt pork or ham hock ham bone or i in the evening place peas to sow soak in cold water in the morning bring drob them to a boil with the same ack ICK abid a celery salt pork or ham celery cook until tender remove and pork and put peas through a sieve add seasonings tv tu add melt butter and blend in flour a cot c 3 cups of strained soup stirring add st antly when this is smooth a rest of soup do you have recipes it of 01 onam to suggest suggestions ioris which tike like to pass 11 0 other readers send them to MJ 2 10 chambers western newspaper union n south desplaines Dei plaines street chicago 6 I 1 uw released by western newspaper new |