SEASONABLE RECIPES

Taranaki Central Press, Volume IV, Issue 460, 18 June 1937, Page 2

SEASONABLE RECIPES

Hot Soups For Cold Days SAVOURY AND NOURISHING. .Nothing is more appreciated on a cold, dreary day than a bowl of hcrt soup, which is in addition an excellent way of making sure of those valuable sails and minerals which too often go down the kitchen sink when vegetables are drained. Here ere some appetising varieties. OXTAIL SOUP. Cut a medium tail into pieces, dredge with flour and fry in dripping for 10 minutes. Add a pini: of parboiled vegetables to a pint and a-half of stock, put in the drained oxtail and simmer for san hour Take out the pieces of tail, remove the meat and chop and return to the soup with a teaspoon of lemon juice, a tablespoon of tomato sauce and a small teaspoon of piquarUe sauce. Season well and serve very hot. CRECY SOUP. Two bunches of carrots, 2 quarts Flock, 1 tfcblespoon plain flour, I pinf milk, io*, butter, salt, pepper to taste. Scrape the carrots, und cut each into about eight pieces. Melt, the fat in a stock pot and add to Ht the carrots. Fry gently, about 10 minutes, but do not brown the carrots. Then add the s*ock and simmer till tender (about one hour). Rub all through a sieve, re-heat the puree, then add the milk. Blend the flour to a smooth paste with a wooden spoon, and cook gently for about five minutes. Season to taste land serve very hot.

CELERY CREAM SOUP. ' One head celery, 1 pint water or i stock, 1 pint milk, salt and pepper, 1 dessertspoon buJter, 1 dessertspoon sago. Wash the sago, and put k to t soak in the milk. Dice the celery and put on to boil with writer or stock and seasoning. Simmer gently for B to I hour, then add the milk, butter, and sago. Simmer till Jhe sago is clear, then serve. KIDNEY SOUP. ! Half ox kidney or 2 sheep’s kidI ney s, 1 dessertspoon butter, level , .ablespoon flour, i onion, 1 quart or ' ,:ood stock, pinch mustard, pepper ; ..nd salic. Peel and dice onion, land ! -.kin and dice kidneys. Make the : butter hot in a pan, and add the i onion Fry till lightly browned, then ■ add kidney and dry about five minuI tes, stirring ‘io prevent overbrown- ' ing Add 'the flour, mustard, and sea- , soning and dry a f= w minutes longer. Then add half the stock and stir till :he stock boils. Simmer abou;: half i an hour, then add remainder of stock I and cook another 20 minutes. If n-ecesJ/ry thicken with a very little ' cornflour blended with cold wrfer.

ARTICHOKE SOUP. I Two pounds artichokes! 1 tablej spoon butter, 1 pint stock, 1 onion, 1 pint milk, 1 heaped tablespoon flour, 1 blade mace, pepper and salt. Scrape artichokes and> put on to boil in sufficient cold water to cover Cook till soft enough to be rubbed through a rather coarsa sieve. Drain and rub through sieve with a wooden spoon. Healt the milk with the mace and seasoning. Then melt butter, stir in flour till smooth, add the stock, the milk, and last the a.l.i--chokp. puree. Bring to boil and serve.