DELICIOUS SOUPS

Wairarapa Times-Age, 4 July 1938, Page 4

DELICIOUS SOUPS

FOR THE COLD DAYS. Cream of Tomato. 2 tablespoons butter 2 tablespoons flour 2 cups milk 2 cups hot strained tomato juice 4 teaspoon soda 1 teaspoon pepper Salt to taste Make cream sauce of first three ingredients; add soda to boiling tomato juice, then slowly add the tomato juice to the cream sauce. Do not add cream sauce to tomato juice as this might cause sauce to curdle. A word of advice —never stir cream sauce and tomato juice with the same spoontomato juice that adheres to the spoon will cause milk to curdle. To enrich the flavour of ■ the soup some celery, parsley, and a slice of onion may be cooked in the tomatoes; then strained. Tomato juice should be added to the cream sauce just before' serving and both must be at scalding point. Cream of Mushroom Soup. 1-3 pound mushrooms 3 cups liquid (milk and mushroom juice) 3 tablespoons butter 3 tablespoons flour Seasoning to taste Clean and cut mushrooms in small pieces; cover them with 1 cup cold water and cook for 10 minutes; then drain and chop mushrooms very fine. Measure water in which mushrooms were cooked, add enough milk to make 3 cups liquid. Melt butter, add flour, cook few seconds, then slowly add the liquid and cook until thick. Add chopped mushrooms and season to taste.

It is not necessary to purchase fresh mushrooms to make soup. Any that are left on hand may be used, or the dried peeling that have been saved can be stewed and then strained. The water will have a rich mushroom taste and will be good in cream soup. Creme a la Reine. 2 cups chicken broth 1 cup milk a cup chicken (cut very fine) 2 tablespoons butter 2 tablespoons flour Salt and pepper to taste Make sauce by melting butter, then adding flour. Add milk and chicken broth and seasoning. Stir until it reaches the boiling point. Season to taste and add chopped chicken. Mock Lobster. 4 cups milk 4 pound salt fish (soaked several hours in cold water) 2 slices onion 1 bay leaf Little celery and parsley 3 tablespoons butter 3 tablespoons flour 2 cups tomato juice j teaspoon soda Cook first. 5 ingredients in double boiler for 20 minutes; then strain. Melt butter, add flour and cook few minutes; then add hot liquid and stir till thick. Last add scalded tomato juice to which soda has been added. Season with salt and pepper. Serve in cups topped with spoonful of whipped cream. Mongolian Puree. Wash dry peas and soak overnight in cold water; in the morning, drain peas and place in saucepan. Cover well with cold water, then add 2 bay leaves, 1 onion, 1 slice of lemon and 4 pound salt pork cut in pieces, or 6 slices of raw bacon cut in pieces. Cook this for at least 4 hours over very slow fire, adding more water if necessary. Strain through coarse sieve, then add 2 cups strained tomato juice. Season to taste. If soup appears to be too thick, it may be thinned by the addition of beef stock. Meatless Vegetable Soup. 1 cup carrots 1 cup turnips f

J cup onions 1 cup string beans cut in pieces 1 cup potato 4 cup cabbage 1 cup celery 2 cups tomato juice Dice vegetables. Place small piece of butter in iron skillet; when melted, add first the vegetables requiring the longest time to cook and saute them till golden brown; then place in a large covered saucepan. Brown each vegetable separately, then add enough hot water to cover the vegetables and add tomato juice and i cup corn. Other vegetables may be added, such as finely chopped green pepper, a few mushrooms, small amount of water cress and 1 cup raw spinach. The addition of each vegetable naturally increases the substance of the soup. Cook one hour, season to taste and serve with vegetables left in the soup or they can be forced through a strainer. An important thing to remember is to put a little boiling water in the frying pan after the vegetables are browned to remove the good brown caramel substance. This gives colour to the soup. •