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Show " I Jim, in. Oul JtilcfuW. j Prepared by PHYLLIS SNOW Home Service Director I Mountain Fuel Supply Company ; ? SOLTER SUPPERS Soup hearty enough to be the main course or a whole meal comes into its own as the air turns crisp and the leaves don their mantles of red and gold. Our two nominations for October suppers measure right up to the three requirements of a perfect recipe re-cipe easy to make, tempting to look at, good to eat. Serve any one of these soups as the main course and fill in the rest of the meal, using the Master Menu as a guide. MASTER MENU Hearty Soup Crisp Breadstuff Fruit or Tossed Green Salad Potato Chips Dessert Beverage OYSTER SOUP 1. Melt S lb. butter 2. Stir in and blend well 2 tb. flour 3. Slowly add. stirring constantly- 3 c. milk i. Add 1 c cream 1V4 t. salt '4 t. pepper 1 tb. grated onion 5. Keep hot oyer a low flame. 6. Bring to a boil in their own liquor 1 qt. oysters 7. Cook about 6 minutes or until edges begin to curl. Strain. 3. Add oysters to milk stock, heat about five minutes without boiling. 9. Serve immediately. CREAM OF POTATO SOUP 1. Scald. I 1 qt. milk 4 2 slices onion (Strain) 2. Make a whit sauce of I 4 tb. butter 2 tb. flour II. salt I 1 U celery salt The scalded milk 3. Add 2 c. mashed potato 4. Heat with a rotary beater until smooth. 5. Serve garnished with chopped parsley, and sliced cooked Vienna Sausages. For something quick and easy try these congenial partners from the can. Vegetable Soup plus Cream I of Tomato Cricken Noodle plus Cream of Mushroom Cream of Tomato plus Cream ! of Oyster 1 Cream of Spinach plus Cream . of Mushroom Cream of Spinach plus Cream of Asparagus Two cans of soup will yield from 4-6 servings, depending upon how much broth or milk is added. Soup without a garnish is like a woman's face without lipstick adequate but not glamorous. Choose garnishes with an eye to looks as well as flavor. A suggestion might be: FOR THICK SOUPS: slued lemon or orange, sliced sausages, sliced hard cooked eggs, croutons, bits of cooked meat or grated cheese; FOR CREAM SOUPS; salted salt-ed whipped cream, shredded toasted almonds, popcorn or cheese popcorn, pop-corn, minced parsley; TO COOK IN SOUP: fine noodles, rice or dumplings; FOR CLEAR SOUPS: thin slices of lemon or orange, thin slices of avocado, minced parsley, pars-ley, chives, mint or other herbs, popped pop corn. Our choice for a bread stuff to serve with the soup might be: melba toast; white or rye bread cut into shapes and toasted; crackers of various kinds; pretzels; crackers sprinkled with grated cheese, mustard, mus-tard, paprika, and salt, and toasted; buttered and toasted crackers; whole wheat cheese wafers; cheese bread cubes and cheese straws. |