Evening star., 1927-03-10
Campbell's Soups

NoAAAPOVA . NUuPS
The Optimist, published by the Campbell
Soup Co.;
Serve soup daily and vary the soups YOU
serve" is Campbell's message.
From the following list you can no doubt
select many varieties that will be especially
pleasing.
All varieties sell for 10c per can, except
Tomato, which we are at this time selling
3 cans for 25c.
We suggest that you cut out and saUe
the following list:
ASPARAGUS NSOUP-Purely vegetable a
Lenten Soup. Fresh cut asparagus is made
into rich creamy puree and cooked with
milk, butter and seasoning Garnished with
asparagus tips. Specially delicious when
prepared with milk or cream.
BEAN SOUP-A Puree. Choice hand-picked
Michigan pea beans are cooked, strained, blend
ed with puree of Chantenay carrots and celery,
a favoring of other vegetables, and temptingly
seasoned.
BEEF SOUP-The most nourishing Of all
Soups. Beef broth, with diced solid beef, diced
carrots and yellow turnips, celery, eeks, barley,
spices and seasoning.
BOUILLON-A tonic food-a glori6ed Beef
Tea. Strong beef broth, slightly favored with
celery, onions, leeks, parsley, herbs and season.
ing. Perfectly clear.
CELERY SOUP-Purely vegetable: especially
appropriate during Lent. Crisp celery made
into health giving tonic puree and blended with
fresh whole milk, creamery butter and seasoning.
Dainty bits of tender celery added. Makes per-
feet Cream of Celery Soup when prepared with
milk or cream.
CHICKEN SOUP-Excellent for children and
invalids Chicken broth, ccsubined with blanched
rice diced chicken meat, czisry, parsley, aroma
tic herbs and seasoning. The Patna rice used in
this Soup is the highest grade rice extant. 1t is
grown in the Valley of the Ganges and milled in
Holland
CLAM CHOWDER-Che Cherrystone CLANS, di-
rect from the sea, with pork, cubed potatoes and
tomatoes, aromatic vegetables, herbs and condi-
ments. Can be prepared with milk or cream.
CONSOMME-The standard soup for for
NAL dinner. Made from beef, and perfectly
clarified by fine straining. Delightfully."- favored
with Chantenay carrots, onions, celery parsely,
spices and seasoning. Paler in color, higher in
vegetable content, and more delicate in flavor
than Bouillon.
MOCK TURTLE soUP-Full of old-fash-
ioned goodness. Cubes of the gelatinous meat
from calves heads are used in beef broth blend
ed with whole tomato puree, celery, herbs and
spices.
MULLIGATAWNY SOUP-East Indian
Curry Soup. Chicken and rice are combined
with puree of fresh fruits, carrots, yellow
turnips, leeks, onions, fresh citron, candied
orange peel, candied lemon peel, cocoanut,
tamarind beans, coriander seeds, ginger,
sugar, fine seasonings and curry-in manner
of Madras.
MUTTON SOUP Strength building food for
children and invalids. Specially prepared NUT
ton broth, diced mutton, potatoes, carrots, bar
ley, celery and parsley; favored with a touch of
leek This is heath-food and seasoning is
kept very low on that account Salt and pepper
may be added to taste.
OK TAIL SOUP-A favorite with men. The
broth is prepared from medium sized OK tails
and blended with puree of whole tomatoes, diced
carrots, yellow turnips barley, beef marrow,
onions leeks, herbs and spices.
PEA SOUP--Purely vegetable; Lenten Soup.
Especially high in nutriment The peas are
cooked, strained to a puree and blended with
milk, creamery butter and seasoning. When pre-
pared with milk or cream it is most delicious.
PEPPER POT-Famous Philadelphia spe-
cialty. A mans Soup. Perfect for luncheon.
The beef stock contains honeycomb tripe, pork,
potatoes, onions, ground black pepper corns,
thyme and other aromatic herbs, sweet red pep
pers and spices.
TOMATO SOUP-Purely vegetable; Lenten
Soup. The juice of choice vine-ripened toma-
toes, blendid with butter, sugar, aromatic herbs,
spices and seasoning. Used not only as Soup
but in many tempting sauces for meats, fish,
spaghetti, rice, etc. Supreme when prepared as
a Cream of Tomato.
VEGETABLE SOUP-A meal in itself. The
broth, from selected beef, contains diced white
potatoes, sweet potatoes. Chantenay carrots,
sweet red peppers and golden turnips, besides
peas, lima beans, corn, tomatoes, okra, celery,
parsley, Dutch cabbage, pearl barley, onion, leek,
bay leaf, spices and alphabet macaroni
VEGETABLE-BEEF SOUP-The ideal "bal-
anced ration" Unusually rich broth from the
shins of beef, whole tomato puree, diced pota-
toes and carrots, green peas, onions. pearl bar
ley and cubes of solid beef make up this tasty
and very filling Soup.