The midland journal. (Rising Sun, Md.) 1885-1947, 1940-02-16
SOUP GIVES THE FIRST IMPRESSION
Gaa aeix Talo
Satisfying Soups

Satisfying Soups
Soup, like the front door, gives a
first impression, good or bad, that
is difficult to overcome, whatever
follows.
It's the cooks fault il this first
course at dinner isn't good, for
great many wholesome ingredients
can be made into delicious soups if
they are knowingly handled.
Beginning with good ingredients
and finishing off with skillful season.
ing, there's no reason why you can't
| produce soup that is tempting, de-
licious and wholly satisfying.
Soup is more than just a means Of
using up left-overs and remnants of
meat and vegetables, but left-overs
may be the starting point for a
cream soup that's a masterpiece;
season it with discrimination, thick
en- it smoothly, serve it hot and
nicely garnished, and you have
evolved the perfect beginning for
dinner, or a satisfying mainstay dish
for lunch.
Finely chopped parsley, paprika
and croutons are familiar garnishes
for soups; newer, and just as at
tractive are these: few grains of
popped corn; minced chives; toasted
and lightly buttered pulled cereals;
a spoonful of unsweetened whipped
cream, sailed and sprinkled with
minced parsley, chives, or finely
chopped sailed peanuts; very fine
strips Of thin, well Drowned pam
cakes; thin slices of frankfurters.
Quick cooking tapioca is a new
thickener for soups; it's quick and
easy to use, and it adds unusual
texture and taste as well.
Corn Soup.
(Serves
w cups canned corn
/ cup meat broth, or ! cup water
and 2 bouillon cubes
21s cups rich milk
liz tablespoons quick-cooking tap
ioca
! teaspoon salt
VI teaspoon sugar
" teaspoon onion, minced
114 tablespoons butter
Cook corn in broth 10 minutes;
force through sieve. Combine with
milk, quick-cooking tapioca, salt,
sugar, and onion in top of double
boiler. Place over rapidly boiling
water and cook 10 to IL minutes,
stirring frequently. Add butter. Gar
nish with popcorn if desired.
Vegetable Soup
l ID. soup meat, cut in small pieces
" lb. veal bones
2 quarts cold wa MM
ter
" cup sliced on ~
ion ANA
8 cloves garlic @ -
VI cup sliced car nv @
rots ESN
Y c,,s cup potato ozfES~B
" cup shredded cabbage
! stalk celery (cut in pieces)
! tablespoon salt
teaspoon paprika
sprig parsley IS
q tablespoons celery leaves
20 (chopped)
1H Place meat, water and vegetables
in saucepan. Cover and simmer
slowly for two or three hours. Re-
move from flame and put through
sieve. aE
Cream of Tomato Soup.
cups canned tomatoes
2 slices onion 'aHs,
" teaspoon soda s
teaspoon sugar -
! teaspoon salt
Dash of pepper s9
2 tablespoons butter
2 tablespoons -four
2 cups milk Pa
Heat tomatoes with onion, soda.
sugar, salt and pepper. Rub through
% sieve; reheat.
~ Place butter in
top Of double boil
-. er and melt. Add
[ g7a -four q and mix
Thoroughly. Add
milk. Cook, stirring constantly, I'M
til mixture thickens. Pour tomato
mixture slowly into white sauce.
Mix thoroughly and serve at once.
Fish Chowder.
A pounds white fish p
cups cold water
F cup salt pork (diced)
onion (sliced) tyasA
! cups potatoes lcut in " inch cubes)
teaspoon salt '7"S 9
Ii3s teaspoon pepper -.S
cups canned tomatoes
tablespoons butterns'" ,
" cup coarse cracker crumbs
Clean fich Rnnnnrro had fnil- and