Evening star., 1940-05-20

so, Wnat 10 dOI
What to do was little intensive
experimenting-and some digging
through our own Old files. Here were
found several excellent tried and
true recipes-and we are still work
ing on trying out others. Well give
you the first results this week-and
follow up with more next Monday
To begin with, few people realize
that to be really good, cold soup
must be just as cold as hot soup
has to be hot-if you can figure out
what we mean from that slightly in
volved way of putting it. A soup
that is almost lukewarm, or just
cool, is unappetizing, and a waste OF
time and material to serve. If your
icebox or refrigerator won't get your
soups good and cold-then pack
them in ice. and plenty of it, to at
tain your aim. Some of the simpler
ones may actually be put into a
cocktail shaker with ice, and shaken
until thoroughly chilled Put an ice
cube in each plate. if emergency
measures call for it-but whatever
you do, have the soup COLD.
A number of old favorites may be
chilled with just as much success
as when poured piping hot into
plates or cups. For instance, there's
black bean-omit the slices of egg,
add an extra slice of lemon, and a
dash of sherry, and serve ice cold
for a delicious start to hot weather
meals. Mongole, with pinch of
curry powder, is also good chilled
Strain can of petite marmite or
peasant soup, add sherry, and serve
cold. We gave the recipe for iced
clam and tomato broth in a Thurs
day column fairly recently--if you
missed it or would like it again, call
me at National 5000, and I'll be glad
to repeat it for you.
Then there is a canned mock tur-
tie soup, and a canned ox-tail soup
both are good cold, and you might
try adding just little claret to the
ox-tail for extra flavor. OF course
you know all about the consommes
that jell in the can-chicken, turtle,
beef, clear mushroom, and so on.
If you have been reading about
the famous gourmet's delight, wi
chyssoise," you will be interested in
a recipe for it. It is not at all
difficult to prepare, in spite of its
traditional epicurean quality.
VICHYSSOISE.
Chop II leeks, using the white
and green parts. Saute in butter
without letting the leeks take on
color. When soft, moisten with
about 4 cups of chicken broth-(the
canned chicken consomme may be
used. Boil 2 pounds of peeled
potatoes, mash them, and whip
them thoroughly, to avoid Jumps.
Mix these with the leeks and broth.
Season with salt, freshly ground
pepper, and a little nutmeg. If
necessary, add more broth to get
mixture to the consistency of
heavy oil. Boil all together once
more, remove from the fire, and
dilute with half it's own amount of
sweet and sour cream, mixed $3.50.
Cool, and place in refrigerator,
covered. When very cold, serve with
chopped chives sprinkled on top of
each cup.
SIMPLE BORTSCH.
2 punches beets.
large cucumber.
2 quarts water.
Brown sugar.
l pint sour cream.
Juice l lemon.
Black pepper, salt.
Wash and peel the beets. Put
them into the 2 quarts of water,
salted, and boil them until tender.
Take them out of the water, shred
them well, and return them to the
same water. Let cool, and place in
refrigerator. just before serving,
add the cucumber, which has been
peeled, cut in slices, soaked in salted
iced water, and seasoned with the
sugar, salt and lemon juice. Add
the sour cream very gradually, and
serve ice cold.