Show recipe column CREAM OF VEGETABLE SOUP any desired vegetable or combination of vegetables maybe may be used for this soup asparagus peas and carrots make a good combination cuti select fresh vegetables cut into small sections and simmer until tender in sufficient walterl water to cover when tender add milk do not drain off water and thicken with a little flour stirred to a thin paste with melted butter butten salt to taste serve serre with whole wheat toast or rye crisp note do not salt sou soup p until it has been thickened as the salt may curdle the milk I 1 I 1 chocolate nut gingerbread I 1 I 1 when you want to serve a cake different try this one which has the following ingredients I 1 23 2 3 cup shortening 1 cup brown sugar 2 ounces melted chocolate 2 eggs well beaten 12 1 23 2 3 cups flour 21 2 teaspoons baking powder 2 teaspoons ginger teaspoon cloves ai teaspoon salt vi 1 22 cup broken nut meats 23 2 3 cup of milk I 1 teaspoon vanilla cream the shortening and add the brown sugar very slowly making sure all lumps are removed add the chocolate which has been melted over warm water and the eggs well beaten sift the dry ingredients and add alternately with the milk and vanilla extract add the broken nut meats pour into a large greased ring mold and bake in a moderate oven F for approximately 35 to 40 minutes when cold turn 1 out on chop plate fill the center with orange marshmallow fluff and top with orange segments garnish the platt platter crr with 4 spoonfuls of the fluff placing each spoonful on several orange segments ments serves six carrot and pineapple salad 2 carrots I 1 small can crushed pineapple I 1 J cup cream 4 cup pineapple juice 1 cup raisins salt and white while pepper scrub carrots and shred on a coarse grater drain pineapple well reserving juice combine carrots pineapple and raisins sprinkle lightly with salt and pepper and toss together with blended cream and pineapple juice society is like the air necessary to breathe but insufficient to live on santayana San layana |