Evening star., 1942-08-27

4 teaspoons chopped parsley.
tablespoon chopped green pep
per.
II teaspoons salt.
Soften gelatin in a little of the
cold tomato juice and add it to the
remainder of the juice, which has
been heated to boiling. Cool, add
other ingredients. pour into freezing
tray of automatic refrigerator and
freeze to a mush. Stir once during
freezing. Serve Immediately in
cocktail glasses. Approximate yield l.:
portions.
RUSSIAN BORSTCH
] bunch beets.
quart cold water.
] medium sized cucumber.
teaspoon salt,
] quart sour, heavy cream.
i teaspoon pepper.
teaspoons sugar.
3 tablespoons lemon juice.
2 medium sized onions.
Wash and trim beets; wash and
trim beet greens. Place both in ket-
hour or until beets are tender Meas
ure and save pint beet water. Skin
and dice beets. Peel and quarter
cucumber, remove seeds and cut in
small squares. Sprinkle with salt
and pepper and let stand 20 min
utes. Add beets, cucumbers, sugar
and lemon juice to beet juice. Grind
onions, wrap in cheesecloth and
squeeze onion juice into beet mix
ture. Add sour cream and chill. Ap-
proximate yield: 6 portions.
COLD BERRY SOUP
! quart fresh berries.
q cups cold water.
Juice of lemon.
tablespoon cornstarch.
Sour cream, mint.
2 cloves.
II bay leaf
2 tablespoons sugar.
Wash berries and pick over care
fully, Add water, lemon juice, cloves
and bay leaf and let simmer Is min
utes. Force through sieve. Mix sugar
and cornstarch well and add; cook
over low heat Is minutes. Cool, chill
and serve with dab Of sour cream
on each portion. Top cream with a
tiny sprig of mint. Serve very cold.
Yield: portions.
CHILLED SHRIMP BISQUE
cup canned sfrimps, cleaned and
chopped.
u medium-sized cucumber, finely
diced.
tablespoon minced chiyes.
quart buttermilk.
tablespoon prepared mustard.
teaspoon salt.
teaspoon sugar.
Combine shrimpS, cucumber and
seasonings: stir into buttermilk and
chill thoroughly. Approximate yield:
portions.
CHILLED SEASHORE SOUP
cup strained, strong clam broth.
2 cups canned grapefruit juice.
2 tablespoons cold water.
Pepper.
tablespoon unflavored gelatin.
Combine broth and grapefruit
Juice and heat to boiling. Add pepper
to taste. Soften gelatin in cold
water and dissolve in hot broth.
Chill until thickened. Serve in
chilled cups with a garnish Of lemon.
To stress the clam flavor, use half
clam juice and half grapefruit
juice. Approximate yield: small
portions.
ICED CHICKEN CURRY SOUP
teaspoon -four.
2 teaspoons curry powder.
tablespoon butter.
8 cups hot chicken soup stock.
Salt and white pepper.
cup heavy cream.
2 egg yolks, we'll beaten.
3 tablespoons cooked white meat
OF chicken cut in long shreds the
size OF match sticks.
Combine flour and curry powder.
Melt butter in saucepan, stir in
-four mixture Add soup stock and
cook over low heat, stirring con-
stantly until smooth. Add salt and
pepper. Cook over hot water Is min
utes. Add cream to egg yolks. Pour
hot chicken soup slowly on egg mix
ture, stirring constantly. Cook, STIR
ring constantly, until soup coats the
spoon. Remove from heat, add
shredded chicken and cool Chill
thoroughly. Serve in cups set in
crushed ice with finely minced
chives as an accompaniment. Ap-
proximate yield: 6 portions.
LEMON SOUP
cups hot water.
s chicken bouillon cubes.
3 eggs
Ia tablespoons cold water.
] teaspoon salt
5 tablespoons lemon Juice,
Pour hot water over chicken bouil-