ICED SOUPS APPEAL IN SUMMER WEATHER

Hawke's Bay Herald-Tribune, Issue 11, 28 January 1937, Page 15

ICED SOUPS APPEAL IN SUMMER WEATHER

Hot weather provides housewives with the problem of how to supply \ariety in the way of oold dishes, Icy cold soups are nourishing and delicious, and should. feature mueh more than they do in luncheon and dinner menus. The followiiigj are some suitable recipes : — ~ Asparagus Soups.— Ingredients : One dessertspoon butter, one dessertspoon flour, one cup milk5 four cups aspai'agus water, yolk of one egg, two tablespoons cream, balf cup asparagus stalks. Heat the butter tilJ it is frothy all the flour, and gtir over fire for a few seconds. Add the cup of milk slowly, stirring all the time; bring to the boil, season with. grated nutmeg, and simmer for about 15 minutes. Add four cups of asparagus water from tinned or boiled asparagus, and the stalks, chopped. Bring to the boil, simmer for 20 minutes, then strain. Add the egg yolk mixed with cream. Allow to cool, then chill in refrigerator. Iced Banana Soup. — Four bananas, milk, sugars salt, grated 'outside peel of one orange, cornflour, marashino cherries. Mash and sieye the bananas, sweeten tp taste, add a pinch. of salt, and the orange rind, mix with a Iiberal quantity of cold milk, bring to the boil, with a little cold milk. Serye iced, with maraschino cherries floating in it. Cold Tomato Bouillon.— Two tablespoons gelatine, quarter cup cold water, half cup of boiling water, half tedspoon celery seed, on© quart of canned tomatoes, or four cups of fresh tomato pulp, one tablespoon chopped onion, half teasppon salt. four cloves, one bay leaf. Soak the gelatine in cold i water for three minutes, then dissolve it in the boiling water. If fresh tomaI toes are used cook them, then put through a sieve, discarding the skins. Add to the tomato pulp the celery geed, cloves, bay leaf and salt, and Gook slowly for ten minutes. Strain and add the gelatine. Stir till dissolved. Pour into a shallow dish, and put in refrigerator to set. Beat the jelly lightly with a fork, and serve in small dishes. Consopime Madrilene. — Make a very good chicken stock, remoye all fat with brown paper, then strain through muslin. Rub some cooked tomatoes through a sieve, and add to the stock. Seaion to taste. When cold put in refrigerator. Add some cream before serving.