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Show Chowder Comes to the Dinner Table! (See Recipes Below) Soup Suggestions There's a lively interest in soup these days, and rightly so, for a soup that's rich enough can take y-f the place of a t ( tf meat dish at a meal and still sat-vvyv sat-vvyv isfy even appe- titesmadekcenest by blustery win ter weather. Soups are good for filling in that gap before the main dish is brought to the table to satisfy the hungry. If they are substantial enough, that is, if they are creamed soups, or the thicker type of vegetable and meat combinations, no main dish is required. And, if there are any dieting members in the family, there are enough of the lighter types of soups which not only satisfy, but are low in caloric value. First, there are the substantial lentil soups which have much nourishment: nour-ishment: Bean Soup. l'A pounds pork shoulder or ham 2 tablespoons onion, chopped 1 pound navy beans 1-teaspoon salt M teaspoon white pepper Soak the beans in water overnight. over-night. In the morning, parboil them. Cover the meat with water, wa-ter, then add beans, onions, salt and pepper. Cook 2Vz to 3 hours. Serve with dumplings, Lf desired. Yellow Split Pea Soup. 3 pounds smoked brisket of beef or scraps of dried beef, sausage or ham bone 2 cups yellow split peas 3 quarts cold water cup celery, diced 1 small onion, cut fine 2 tablespoons butter or substitute 1 teaspoon sugar 2 teaspoons salt V teaspoon white pepper 2 tablespoons flour Pick over and wash peas. Soak them in cold water overnight, then drain and place in a saucepot with meat. Add cold water and let simmer sim-mer gently for about 4 hours. Add celery during last part of cooking. Remove meat when tender. Skim fat off the top of the soup. Heat 2 tablespoons of butter in frying pan, add the onions and brown. Blend in flour and gradually add soup, stirring stir-ring constantly. Season to taste and serve with smoked meat, adding croutons. Clam Chowder. 1 quart clams 4 cups potatoes diced 2 inch square fat, salt pork 1 onion, diced 1 teaspoon salt H teaspoon pepper 4 teaspoons butter 4 cups milk 8 soda crackers, rolled Pick over clams, drain and cut pork in small pieces. Fry out in skillet. Add onion T. and fry 5 min- VjfigfF utes. Add pota- 2 iLtA toes, clam liquid ff and enough water H to cover. Cook s? until nearly ten- VY der, then add but- "T-V ter, milk and seasoning. When potatoes po-tatoes are done and milk is very hot, add clams and cook for 3 minutes. Lynn Says: Soups for Meals: If there is any water left after vegetables are cooked, this should be saved and used for soup stock. A few extra vegetables may be added to give stronger flavor. When milk is added to soups. It's richness and nutritive value is increased. Serve big helpings of salad when soup is the main dish and have a really nutritious meal. Soups may be garnished with 1 toasted croutons, whipped cream or egg white or sprinklings of grated cheese, paprika, and pars- '"V. Lynn Chambers' Point-Saving Menu Vegetable Chowder Buttered Rye Toast Jellied Grapefruit Salad Fudge Pudding Beverage Recipe given. Vegetable Chowder. (Serves 6) Vt cup butler 3 medium onions, peeled and chopped 2 slices green pepper, chopped fine Zl't cups green beans 3 medium carrots, scraped and sliced thin 5 medium potatoes, peeled and cubed 3 cups boiling water 4 cups milk - 3 teaspoons salt Black pepper to suit taste 6 ounces (i cup) grated American Ameri-can cheese Seasoning salt Melt butter in soup kettle. Add onions and green pepper and simmer sim-mer 2 to 3 minutes in boiling water. Wash beans and slice thin. Prepare Pre-pare carrots and potatoes. Add beans and boiling water to butter and onion mixture, and cook uncovered uncov-ered for 15 minutes, or until all vegetables vege-tables are tender. By this time most of the water will have evaporated. Add milk to the chowder, stirring carefully; heat just to boiling. Add salt, pepper and grated cheese. Remove immediately from fire and stir until cheese is melted. Serve piping hot with a sprinkling of seasoning sea-soning salt on each serving. Unusual soups are good to have in any cook's repertoire should you want to do something different for the company or family occasionally. Chicken Meringue Soup. (Serves 6) 1 quart chicken stock 1 carrot, sliced 3 onion slices 1 sprig parsley 2 tablespoons quick-cooking tapioca 2 cups hot milk 2 beaten egg yolks cup cream i teaspoon salt 2 egg whites Heat chicken stock and vegetables for 15 minutes; strain and add tapioca; tapi-oca; place over rrrrrr hot water and "7S ' cook until tapioca A f 3? is transparent. vAwly Add milk, then slklh egg yolks com- y. 'qt bined with cream. 7?'lPxzrr': Cook stirring con- IS4 stantly until thickened. Add salt to egg whites and beat until stiff. Serve soup in individual dishes topped with egg white sprinkled with paprika or chopped parsley. Liver-Ball Soup. (Serves 6 to 8) 2 pounds beef brisket 2 teaspoons salt Ya teaspoon pepper 1 bay leaf 1 cup coarsely chopped celery 1M cups canned tomatoes 1 cup sliced carrots Cover meat with cold water and add seasonings. Simmer 1 hour, Add vegetables and simmer hours. Force vegetables through colander and add to meat stock. Reheat Re-heat and add liver balls. Simmer 15 minutes. Liver balls: Combine pound calves' liver, cup dry bread crumbs, V cup finely chopped parsley, pars-ley, la teaspoon celery seed, V lea-spoon lea-spoon salt, dash of pepper, 2 tablespoons table-spoons flour, 1 beaten egg and Vz teaspoon onion juice; mix well and chill thoroughly. Form into 1-Inch balls. Ccl the most from your meat! Get your rnvat roasting churl from Miss Lynn Chambers by writing to her in care of Western Newsmper Union, 210 South l)eiluines Street. Chicugo 6, III. t'leuse send a stamped, self-addressed em elope for your reply. Released by Western Newspaper Union. |