TICATED SALADS BEHIND THE HEADLINES

Opotiki News, Volume II, Issue 249, 20 October 1939, Page 3 (Supplement)

TICATED SALADS

BEHIND THE HEADLINES

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leaf, celery salt, meat extracts. The non-alcoholic flavourings, such as sherry and rum, give some soups—such as bouillon—an epicurean flavour.

Garnishes. Garnishes, too, help to add to the individuality of your canned soups. Croutons of fried bread, tiny dumplings, popcorn, macaroni letters and stars, grated cheese, custard dice, minced green and red pepper, shredded carrot, rings of hard-cooked eggwhite, cooked rice or tapioca, noodles, slices of lemon and orange —especially good in bouillon and mock turtle soup — whipped cream, chopped nuts, cheese straws and crisp crackers are just a few suggestions. Interesting Combinations. A new quirk to canned soups is accomplished by using them in combinations —for example, clam broth with tomato —not forgetting a few grains of sugar; oxtail and tomato; chicken and tomato —adding a seasoning of onion and a small bay leaf when heating. Serve this latter with a bit of lemon peel and a spoonful of salted whipped cream. Tomato and clam are good this way—the combination gives these soups a distinctive touch. And here are a few additional suggestions for pleasing combinations. Chicken Vegetable Soup. Combine 1 can condensed chicken soup, 1 can (using soup can for measure) water, and 1 can condensed vegetable soup. Heat the chicken soup and water, then just before serving add the vegetable soup. Heat and serve. Will serve four or five persons. Tomato Pepper Pot. Mix together 1 can condensed pepper pot soup, 2 cans of milk (using the soup can for measure) and 1 can condensed tomato soup. Tomato Bisque. To one can of condensed tomato soup add 1 cup of milk, a bit of scraped onion or onion juice and 1 bay leaf. Heat, remove the bay leaf, and serve very hot with crackers or toast sticks. Chicken Curry Soup. 1 can beef bouillon 1 can chicken bouillon 1 teaspoon curry powder Cheese croutons. Combine soups; add curry powder. (If condensed soups are 'ised, add water as directed on :ans.) Heat tborcmgkly. Garush with croutons made as folows:— Cheese Croutons: Dip bread :.übes in melted butter, then in grated Parmesan cheese. Brown in a moderate oven (350 deg. 17.)I 7 .) 15 to 20 minutes. Will serve 4 to 6 persons. ,Aa. . uiMifeigtfl Of th.e clear soups, few homemakers know the difference be-

(4) Tomato aspic with chicken salad centre. Serve with hot cheese biscuits, coffee—and not much else. .

, Plate Salads. The plate salad, served from the kitchen, and of the wholemeal variety, is liked by some who do not care to serve at the table or buffet style. A very good luncheon salad is made by placing on shredded lettuce four pineapple slices to- form the spokes of a wheel, alternating with slices of avocado. Fill the centre with crab salad, garnishing with whole crab legs. Serve with mayonnaise thinned with lemon juice. The same idea may be used with chicken salad, or with mixed fruit salad, using slices of melon instead of the avocado. Rye or whole wheat bread as sandwiches, or rolls and a beverage, with candies and nuts will round out the meal.

tween bouillon and consomme, both of which are popular for hot weather meals. Bouillon is a strong, clean beef broth delicately flavoured with celery, onions, leeks, parsley, herbs, etc., more pronounced in flavour than consomme. Consomme is also a bfef broth, but is paler in colour, higher in vegetable content, and more delicate in flavour. Printanier is one of the most attractive soups made from a beef and chicken stock. It contains tender spring vegetables cut in fancy shapes and can be turned out like jelly when chilled in the can for several hours. Julienne is also especially suitable for summer meals, for to the clear beef broth whole small peas and other vegetables delicately shredded are added. Clam bouillon is a universal favourite and is the clear broth from the cooked clams. All of these canned clear soups can be used in recipes calling for soup stock, or as the basis of many kinds of jellied meat, lobster, fish and vegetables. When women plan entertainments for women, foods are likely to take on a dress far different than the customary “ three-a-day.” The Bridge luncheon, usually a “strictly feminine ” affair, calls for food that is smart, yet dainty, distinctive, unusual, colourful, and—all too often —caloric ! Sophisticated salads seem to be the answer to such entertainment, for they can be of the hearty, whole-meal variety, or of the light-minded type, guaranteed not to ruin dinner for guests and their families alike. And they’re so easy on the hostess. They may he stowed away in her refrigerator hours ahead; they need only a hot bread, dainty sandwiches or even wafers by way of accompaniment, a beverage —and, if you insist—a simple dessert. Jellied Salads. Gelatin salads are ideal. There ■ are such good looking moulds, though the good old ring mould serves to better advantage and offers a lot of decorative possibilities. It is popular for summer entertaining, when it may be made attractive by filling the centre with a second salad, or with the dressing, after turning out on a chilled chop plate, with salad greens to set it off. Interesting salads of this nature are: (1) Lime gelatin, using pineapple syrup as part of the liquid, cucumbers folded in when half congealed. Stand pineapple half slices around the ring and lay the other half at the base of the first, adding a spoonful of soft cheese or cottage cheese, which should be placed in the centre. (See illustration.) Serve with mayonnaise, hot rolls or biscuits, and coffee, with a simple cake for dessert. made witli pineapple syrup and lemon juice instead of vinegar. Serve with nut bread sandwiches.

(3) Lemon gelatin with grated raw carrots, green pepper shreds, sliced stuffed olives folded in when half congealed. Mould in ring. Fill the centre with a combination of shrimp, celery, and pineapple tid-bits or slices cut in small pieces, mixed with mayonnaise.

Another good salad suitable for luncheon or afternoon refreshments, is the pineapple sandwich type, two slices of pineapple put together with a filling of crab, chicken or lobster salad, or .with a mixture of cottage cheese, chopped cooked prunes,; walnuts and mayonnaise. Garnish with salad greens, cheese balls or stuffed celery, and serve with tiny sandwiches of bread and butter or with a small bran muffin. Water in Oven. In baking fruit or wedding cakes which require long, slow cooking, place a shallow pan filled with water in the oven. The water will help keep the cakes moist and give a glaze to their surfaces. Each cake should be allowed to cool in the pan in which it was baked.

Continued now is a dangerous attempt for the German forces; to attempt such a putsch in winter is indeed a desperate measure. It indicates that Allied re-armament is rapidly overtaking Germany’s lead, and that Hitler considers

waiting until next Spring would improve the Allied position so much that it is necessary to risk the hazards of winter in an immediate offensive.

. . . ANOTHER GALLIPOLI If Hitler launches a large scale on the Western front watch for indications of another Gallipoli campaign. Authorities now agree that Churchill’s plan for a counter-offen-sive in the East was brilliantly conceived but bungled in execution. There are indications that this plan is again occupying the attention of Allied strategists. Such a manoeuvre would again effect New Zealand and Australia, as man power would be largely drawn from these sources. This time, however, Turkey will be with us, and the Turks, possibly, will provide the main body behind the Allied mobile striking force.

. . . BALKAN CRISIS Watch for news of increased activity in the Balkans. The initiative for the present has passed from Hitler to Stalin, who is slowly but surely re-possessing the territory which first the Germans and then the Allies de-

prived Russia between 1917-1920. Hitler cannot afford to '• let Hussian influence penetrate any furAmerican magazine, Science.” . What are Y&BBBBBm to do about it, Mr. SerjflnßHnn