The Tabor independent. [volume] (Tabor, S.D.) 1913-19??, 1915-01-07
TESTED RECIPES.

TyroIienne Sauce.

TyroIienne Sauce.
Empty one can condensed tomato soup
into a saucepan; bring to boiling point
and boil for I'VE minutes; take from fre;
stir In one cupfui mayonnais dressing and
allow TO get cold. Mix In a half cupful
whipped cream, and season to taste with
salt and paprika- Serve with cold meat.
nsh or salads.
Tomato Soup Jelly.
To one can OF condensed tomato soup
add one-half can OF boiling water. one
teaspoon Of sharp vinegar, or sherry IL
preferred; one-half OF a grated onion, one
half OF q green pepper, not TO finely
chopped, and bring all to the boiling point.
Season TO taste with paprIlxa and salt
Dissolve one-half box OF gelatin In cold
water, then pour the boiling soup over the
gelatin and stir well. Pour into soup cups
and place In refrigerator until chilled.
Serve very cold.
"Emsraeney" Shelf In Your Pantry.
There ought to be. Mrs. Anna b. Scott.
the famous expert on practical house
keeping, declares that every housewife
should have a special shelf reserved for
handy prepared food products, all ready
to help" out In an emergency. Among
the items she recommends for this shelf
In a supply OF condense soups, including
specially pea soup LOItldNO HOups
These may be creamed," she says, and
there is nothing nicer to start meal than
a cream soup of this sort" The tomato Is
particularly well suited to go with a great
variety of different menus. It IL sure to
make an appropriate and appetizinB course
with almost any meal you have planned.
It Is easily made ready in three minutes.
Yet Its delightful quality gives every eff
feet OF having been prepared with the ut
most care and elaboration.
"The Party DISH"
Some call II Rum Tum Ditty" and 9TH
ers Red Rabbit" but IL seems to be very
popular and more appetizing than the old
style welsh Rarebit." Try 1t tonight.
Pour contents OF one can condensed To-
mato soup into chafing dish or double boil
FER. When hot add one pound cheese cut
In dice. Cook until cheese r. thoroughly
melted and mix with soup. Add red pep
per to taste, and one egg, slightly beaten.
Stir we'll a few minutes and serve hot on
crackers or toast.
Bring one can of condensed tomato soup
TO the boiling point, and thicken with a
heaping tablespoonful of cornstarch
moistened with one-third OF a cup OF wa
ter Add q tablespoonful Of salt and
sprinkle with paprika- Pour into a fiat
pan to cool and place on ice. Just before
serving cut the jelly into cubes an inch
and a half square, and dip each cube into
q batter made Of one egg, a cup OF milk.
salt to taste, one-half teaspoonful OF bak-
ing powder and flour to make sufficiently
stiff to mask cubes thoroughly. Fry in
boiling fat; drain and serve on platter
sprinkled with grated cheese. This Is q
uice substitute for meat at luncheon.
The Unexpected Guest.
It may be dear old jack whom hubby
brings home without warning-just in
time for dinner, or perhaps, some other
good friend, relative or neighbor, who
happens in at the most unexpected mo-
ment. That is a familiar situation for al
most every housewife. But nowadays
this should not cause undue embarrass-
ment. Make it a point to keep your lar
der supplied with about a dozen cans OF
condensed soup from the grocery And
when Mr.. or Mrs. Unexpected arrives.
just add an extra can OF condensed to-
mato soup to the meal. Prepare 1t as a
cream-of-tomato for a first course, and
you'll find that this wholesome, satisfying
dish is long step out of your difficulties.