Evening star., 1934-02-16
Home Cooking Methods
Chowders, and Soups Furnish Variety in
Household Use-Plate Menus--Making
Good Coffee

airy especially if any member Of the
family objects to milk as a beverage.
When milk is to be used to dilute
tomato soup the following precau-
tions must be taken so that the acid
of the tomato will not curdle the
milk: Scald the milk. Do not COM
bine the soup and milk until the
minute before serving, and last, but
not least, add the soup to the milk
slowly and with constant stirring.
Never add the milk to the soup, as a
little acid, added gradually, may not
curdle much milk, but little milk
poured into much acid will begin to
curdle at once and will continue to
curdle until the whole mixture sep
arateS.
Asparagus soup may be given a
new flavor merely by the addition of
slice of lemon. Dilute the soup
with a cupful or more of milk, add a
slice of lemon and heat to the boiling
point, stirring to prevent burning.
Remove the lemon and serve. Gar
nish with a little finely minced
chopped parsley. Another way to
serve asparagus soup is to add one
tablespoonful either of chopped
pimento or green pepper, or both,
sauted in fat. Gsrnish with table
spoonful of salted whipped cream
sprinkled with parsley.
If highly seasoned vegetable soup
is desired add drop of tabasco and
a little table sauce, or kitchen bou-
quet. Pea soup may be varied by the
addition of two tablespoonfuls each
of Sauted diced onion, celery and
green pepper.
A specially delicious soup is made
by combining a can of tomato soup
with can of pea soup, diluting the
whole with a pint of milk and gar
niShing each serving with a table,
spoonful of cooked green peas or
diced cooked carrots.
Canned soup may serve as q thrifty
utilizer of small quantities Of left
over vegetables. In addition to i'm
proving the flavor of the soup, the
vegetables act as an extender and add
to the nutritive value of the dish
Tomato soup combines we'll with rice,
macaroni, spaghetti and kidney and
navy beans in a variety of dishes
served either in a casserole or in a
tureen. Tomato soup also makes a
very good salad. To one can of to-
mato soup add half a tablespoonful
of gelatin soaked in two tablespoon
fuls of cold water and softened over
hot water, Season with little
vinegar, a drop of tabaSco sauce,
some minced onion and pimento
Turn into a wet mold and chill. Turn
out and serve with crisp lettuce and
mayonnaiSe.
Any Of these dishes served with a
simple crisp green salad, whole wheat
bread either plain in the form of
sandwiches, or as a hot bread. and
almost any kind of fruit dessert,
makes an ideal family luncheon or
supper.
Crown Roast OF Pork-Have your
butcher cut six ribs from each side
of a rack of pork. Each set should
be the same size. Remove the back
bone and have the ribs separated a
little, trimming them much the same
as for French lamb chops. Turn the
rib bones outside and the eyes of the
chops inside and fasten securely SO
| that there is circle of the standing
chops. Sprinkle generously with salt
| and pepper, and dredge with -four.
sage with one cupful of soft bread
crumbs, moisten with water and sea-
son with salt, pepper, celery salt and
poultry seasoning.
Place the crown roast in a roasting