Evening star., 1933-05-19
FOOD AND THRIFT IN THE HOME

tables also BY blending various canned
soups. you can achieve repertory of
fiavors and consistencies suitable to the
time of the day and the nature of the
rest of the meal A supper consisting
of vegetable soup, salad, and a date
pudding dessert is a satisfying meal.
To make onion soup. slice four good
sized onions into pieces lengthwise, then
slice them crosswise into shavings Cook
gently for Is minutes in three
tablespoonfuls of butter. When the
onions are golden brown, slowly stir in
six cupfuls of chicken stock. You can
use four bouillon cubes dissolved in six
cupfuls of boiling water, or canned
chicken broth instead. Season with a
Glove, a few peppercorns. and a little
salt. Simmer until the onions are very
soft Remove the peppercorns and
Glove. Next beat the yolks of two eggs
with one teaspoonful of grated Parme-
san cheese. then slowly add the onion
stock. Put the soup into individual
earthenware marmits. Lay thick slices
of toast over the top of each and dust
literally with Parmesan cheese. Cool
slightly. Just before serving, place the
soup in a hot oven long enough to
brown the cheese on top. Do not let
boil. This soup is a lunch or supper
in itself
Potato soup is one of the sturdier
members of the soup group. Chop
large onion fine. Lay slice of bacon
in a pan. and when it begins to brown,
add the chopped onion. Remove the
bacon when done, but let the onion
simmer in the fat until golden brown
Chop the bacon very fine and mix it
with the onion and bacon fat. Turn
this mixture onto six boiled and mashed
potatoes. Work in we'll together with
one tablespoonful of butter. Slowly add
warm milk until your consistency is
that OF a puree. Stir constantly at
first. until all Jumps are smoothed out.
Season with salt. pepper cayenne, and
paprika to add delicate and appetizing
color. Simmer for Is minutes, adding
more warm milk occasionally. Just be-
fore serving, thin to the consistency
preferred with hot milk and add one
teaspoonful of table sauce. Serve with
pilot biscuits.
Spanish fish chowder is another
meal in one serving. To make. you
will need two whole strips of bacon,
three-fourths cupful of canned tomatoes,
one cupful of diced raw potatoes. one
cupful of raw white fish (shreddedD
one chopped green pepper and one me-
dlum chopped onion. In the order given.
place these ingredients in layers in the
top Of two-and-one-half quart double
boiler. Pour over this one and one-half
cupfuls of fish broth. made by boiling
the fish bones for half an hour. Bring
to boil and then cook over boiling
water for half an hour. Season and
just before serving remove the bacon
cupful of broken cracker crumbs.
Stir well and serve in deep bowls
To make a good mixed vegetable
soup. wash one large cracked soup bone
and be careful to remove all the small
loose pieces of bone. Put the bone in
q large kettle, cover with three quarts
Of cold water and simmer for two hours.
Remove the bone from the broth. Put
in a skillet four tablespoonfuls of fat,
one chopped green pepper, one cupful
of chopped onion. one and one-half
cupfuls of chopped celery and leaves,
one cupful each of finely diced carrots
and diced turnips and two cupfuls OF
finely diced potatoes. Cook for about
10 minutes, stirring frequently Add
the vegetables. two cupfuls of tomato
juice and pulp. salt to taste, little
pepper and simmer until the vegetables
are tender but not broken. Serve the
meat with the soup or save it for hash
or croquettes This makes rather
large quantity of soup, but it is equally
good reheated and served another day. |
Light Soups.
Interesting is the mixture of equal
parts of canned chicken broth with to-
mato juice or tomato juice cocktail.
Flavor with salt and pepper and add
one tablespoonful of cooked rice, Cover |
and simmer for about 10 minutes. Thin |
noodles may be used instead Of the rice. |
The delicious chicken asptc around |
whole canned chicken makes good
addition to this soup
Cream Of Mushroom Soup.-Wash /
and skin one pound Of mushrooms. |
Chop them fine and saute them for |
about 10 minutes in two tablespoonfuls |