The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1935-11-22
Mans Taste Turns Most
Often to Hearty Soups
American Variety CIassed
With Best of Any
Nation.
BY CROSBY GAGE
Times Special Writer

L am SGIOIBly PdTUldI 10 soups
with personality and distinctive
character, however mongreI the in
gradients and uncertain the geneal-
ogy. An insipid, watery soup that
is neither a wholesome drink nor a
nourishing food spoils my CASTRO
nomic mood.
After years of observation and ex-
pertinent I can attest that my at
titude Is typical of the healthy mas
cullne ,aSte. We demand an honest
soup with nutritious base, genuine
flavor and robust body to it. If you
value the good will of your men folk
and male guests, provide soup
that they can remember with a
watering mouth.
You can recognize a nation al
most more easily by its soup than
by its flag. Is there anything more
Italian than mineStrone, anything
more Russian than a borscht? AS
Tor the French, it is true that they
have some reputation for painting,
literature and love making. But
their chief claim to fame-at least
Tor those Of us who have penetrated
below the surface of their life-is
IN the vineyard and the soup kettle.
the pot-au-feu.
we Americans need yield to no
one for our soups. Many time 7
have felt thrill of chauvinistic
PRIDE as I prepared a New England
clam choWder. 1t has more effect
on my patriotism than a parade with
tteS and drums.
Clam Chowder
You first catch your clams-three
uozeh OF them-and then you steam
them 1 need not say that it is
mighty important to save the liquor
That oozeS from the shells. Next
you chop the delicate pink bodies
into Smallish bits.
Next you mince about half
pound Of salt pork and pan fry it
IN a good-Sized steel pan. You have
already cubed five or six potatoes
INTO small dice and have sliced
three small onions and six shallots
with their tops.
into the Kettle Of sizzling pork 60
the potatoes, the onions. the shall
lots and the clam juice. Let EN-
Doll for about quarter of an hour
Ihen add the minced clans. a good
halt-teaspoon freshly ground pep
per- a teaspoon of salt, a quarter
teaspoon of powdered thyme and
the same amount of sweet mar
Joran1. -Four tomatoes cut into small
pieces are put in also. Boil all of
this for nearly 20 minutes.
In the meantime you have made
white sauce of two tablespoons of
bacon fat, three or four tablespoons
Of flour and two quarts of milk.
This is brought nearly 10 a boil and
added to the clam mixture, which
has now cooked its twenty minutes
and has been removed from the
stove. 1t should be served at once.
Onion Soup
On tne back of the electric range
my round-bellied marmite mas been
simmering gently, extracting the
essences from a shank of beef with
plenty of marrow bones. veal
bone, a quarter Of a cabbage. two
turnipS, four carrots, half dozen
small onions and a bouquet OF
parsley, bay leaf, a sprig of thyme
and sweet marjoram and the tops
of a bunch of celery. The result
ing stock has been skinned.
strained and clarified.
In the meantime four pounds of
onions have been sliced into thin.
translucent Segments, having the
texture of curiosly patterned white
jade.
A scant cup of Spanish olive oil
has been put into each of two
stainless steel frying parS. end there
the onions q ra SaIlteaT Will, a +O,ol,