luf, GUambc^i
SOUPS FOR EVERY OCCASION . . .
(See Recipes Below)
SOUP’S ON!
Soups may be a substantial addi
tion to a rather lean menu, or a
distinctive touch to a dinner de luxe,
for they vary all the way from the
thin, clear, delicate consommes and
bouillons to the hearty chowders and
satisfying cream soups.
Economical, tasty, nutritious—
what more could you ask of a dish
so versatile? Make soup the main
stay of a family lunch or supper or
the perfect beginning for a "com
pany” dinher.
A little "dressing up" can play
fairy godmother to the plainest dish
-yes, even soup.
Most people eat
with their eyes,
first of all. So,
if you wish your
soups to take on
a party air, gar
nish them entic
ingly. Try sprin
kling with but
tered croutons, chopped parsley,
a few grains of popcorn, toasted
puffed cereals, minced chives, a,
dash of paprika, or a few tiny round
crackers; or place a spoonful of
whipped cream in the center.
For extra goodness, why not try
cheese in soup> It will draw a big
stamp of approval, as you will see
if you try Potato Cheese Soup.
Here's the recipe;
•Potato Cheese Soup.
(See picture at top of column)
3 medium sized potatoes
2 cups boiling water
2 to 3 cups milk
3 tablespoons butter
% small onion
1 teaspoon salt
2 tablespoons flour
Pepper, cayenne
1 tablespoon parsley
1 cup cheese, grated
Cook potatoes in boiling salted wa
ter until tender. Put through a
strainer. Measure the liquid and add
enough milk to make four cups.
Scald. Melt the butter, add the
finely chopped onion and simmer
five minutes. Add the flour and sea
sonings and combine with the potato
mixture. Cook three minutes and
strain, if desired. Add cheese and
beat until smooth. Add chopped
parsley, top with buttered croutons.
Manhattan Clam Chowder.
V« cup diced salt pork
2 cups diced potatoes
1 dry onion, diced
1 cup water
2 cups milk
1 can minced clams (about 1 cup)
Salt and pepper
Cook the diced pork and onion,
stirring constantly 'til they are ten
der but not browned. Add the po
tatoes and water and simmer until
the potatoes are tender. If the one
cup of water is not sufficient to cov
er the potatoes, more should be add
ed. When the potatoes are tender,
add the milk and clams and season
ings and heat thoroughly. Serve with
crisp, salted crackers.
One Dish Supper Soup.
% cup rice
1 cup chopped celery
2 small onions
1 green pepper
1 pint tomatoes
6 eggs
% cup cheese
3 cups water
Salt
Add chopped celery and onions to
a kettle of boiling water. Add
chopped green pepper. Cook slowly
15 minutes Add tomatoes. Just be
fore serving, break the eggs into the
hot soup. Sprinkle with cheese.
Cover. Keep in warm place 5 min
LYNN SAYS:
The water m which vegetables
have been cooked, and left-over
cooked vegetables may often be
utilized in making excellent
soups.
Minute tapioca, because of its
thickening quality and attractive
translucence, makes an excellent
thickener.
Once thickened to the desired
consistency, cream soups should
be kept warm over hot water.
Evaporation caused by additional
cooking may make them thick
and pasty.
Tins WEEK’S MENU
SUNDAY-NITE SUPPER
•Potato Cheese Soup
Apple-Celery Salad With Sour
Cream Dressing
Nut Bread Apricot Jam
Beverage
•Recipe given.
utes. Pour over a mound of hot
boiled rice placed in individual soup
dishes. Yield: 6 servings.
. Duchess Soup.
2 tablespoons minute tapioca
1 teaspoon salt
ft teaspoon pepper
1 tablespoon onion, finely chopped
4 cups milk
2 tablespoons butter
V4 cup grated cheese
2 tablespoons parsley, chopped
Combine dry ingredients, onion,
and milk in top of double boiler.
Place over rapidly boiling water,
bring to scalding point (allow 5 to 7
minutes), cook 5 minutes, stirring
frequently. Add remaining ingredi
ents; cook until cheese is melted.
Serves 6.
Old-Fashioned Vegetable Soup.
2 quarts soup stock (see directions)
lMi cups potatoes, diced
*k cup celery, cut
in strips
2 small onions,
sliced
% cup peas
lti cups carrots.
cut in strips
H4 cups canned
tomatoes
Salt and pepper
2 tablespoons parsley finely chopped
Heat stock, add vegetables and
seasonings, and cook gently until
vegetables are tender. Add chopped
parsley and serve. Makes 8 por
tions.
Cream of Onion Soap.
2 tablespoons rice
2 medium-sized onions
2 tablespoons butter
1 cup water
1 teaspoon meat extract or a bouil
lon cube
3 cups milk
Salt and pepper
Chop the onions and cook in the
fat until slightly yellow. Add the
water, rice and meat extract or
bouillon cube, and cook until the
rice and onions are tender. Add the
milk, reheat, and season with salt
and pepper. Yield: 4 cups.
Russian Borsch.
1 pound soup meat
6 cups water
1 teaspoon salt
Vi teaspoon pepper
1V4 cups potatoes, large cubes
Vs cup grated raw beets
i 1 tablespoon chopped parsley
1 large onion
1 large carrot
1 tablespoon butter
2 cups medium-chopped cabbage
1 cup beets cut in Vi-inch strips
6 tablespoons sour cream
Cover meat with water, add salt
I and pepper and boil for 10 minutes.
Cut onion and
carrot in strips
and brown in but
ter. Add to soup
and boil for 11
hour, replacing ^
water as it boils
away. Add cab-:
bage and beeti
strips to soup and
cook untJ beets are tender, about
30 minutes. Add potatoes and cook
until tender, or about 15 minutes.
Just before serving, add grated raw
beets and pour immediately Into
serving dishes. Place 1 spoon of
sour cream in center o£ each serving
and sprinkle with parsley. Makes 6
servings.
Soup Stock.
3 pounds shin of beef
3 quarts cold water
Cut meat in pieces free from fat,
and place in kettle. Add water,
partly cover, and heat slowly to boil
ing point. Simmer gently five hours,
removing scum as it forms. Keep
meat well covered with water. Then
remove meat and set broth aside to
cool. Skim fat from broth. Strain
liquor carefully through fine sieve or
cheesecloth. ChilL This gives a
clear broth, free from fat, to be used
as basis for soups. Makes about 3
quarts stock.
(Released by Western Newspaper Union.)
WHO’S
NEWS
THIS
WEEK ,
By LEMUEL F. PARTON
(Consolidated Features—WNU Service.)
NEW YORK.—If Lord Halifax has
been homesick for England, he
no doubt feels better after his week
end at Unionville, Chester County,
Pa. There
Halifax Heard No has been
American Accent saved tor
In Pack’s Baying gesture of
gracious hospitality it would seem,
a tiny spot of old England as au
thentic as diligent effort could pos
sibly make it. Chester county com
prises the fox-hunting domain of
Lord Halifax's host, W. Plunket
Stewart, and so faithfully has Mr.
Stewart adhered to the British tra
dition that Chester county is often
called the Leicestershire county of
America, with its hunts comparable
only to the Melton, the Mowbray
and the Quoin of Leicestershire—th^
same comprising all the superlatives
of fox-hunting in England.
In 1911 Mr. Plunket—a banker
when he isn’t riding to hounds—
began searching for the perfect
hunting domain. He found It In
Chester county. The terrain was
sufficiently broken to give the
fox a break, but open enough
for some slam-bang, tallyho rid
ing, with woods, streams, stone
walls and all the required hac
ards and lures, without too many
people to get In the way. Mr.
Plunket bought a large tract and
thereafter, It appeared, banking
was somewhat of a sideline.
He and his brother Redmond had
bred a pack of hounds and built the
famous Green Spring Valley hunt,
of Glyndon, Md. Hence, knowing all
the ins and outs of fox-hunting, he
proceeded rapidly to recreate the
Leicestershire of the Eighteenth cen
tury. Gilbert E. Mather, already
established in Chester county as a
fox-hunter, was moving eastward in
search of new territory. Mr. Stew
art bought his English foxhounds
and began importing others from
England, along with hunters of an
cient pedigree.
There is in Mr. Stewart’s hunt
the most careful observance of
all ancient traditions of British
fox - hunting, particularly in
dress. The master and his staff
wear scarlet, with crimson col
lars and the every-day dress is
scarlet with crimson facings and
scarlet velvet collar.
Mr. Stewart is a native of Mary
land, related to European royalty.
He was in the army remount serv
ice in the World war. Incidentally,
the natives of Chester county have
co-operated enthusiastically in the
fox-hunting, and real estate values
have risen.
_A_
WE'VE started leasing and lend
ing, and the quarterback snaps
the ball to Adm. Emory S. Land,
chairman of the maritime com
mission and
Aufn. Land Apt to “co • ordins
Deliver on the tor of facill
Atlantic Gridiron ‘^forocean
transport,
as of his recent appointment. There
is historic precedent for his finding
a hole in the line, weaving through
a broken field and planting the ball
on the other side of the goal posts.
That was in the famous "crap
game" session between the Army
and Navy in 1900. With less than a
minute to play, “Jerry" Land, as
his shipmates always called him, in
the backfleld for the Navy, blocked
a kick and made one of those Frank
Merriwell zig-zags down the field,
winning, 11 to 7 for the Navy, just a
few seconds before the whistle blew
for the finish. Such doings are pret
ty much in his horoscope.
In the World war he was In
the navy bureau of construction
and repair and got the Navy
cross for building submarines
and for his work In the war
tone. In 1919 he turned In the
most comprehensive and search
ing technical study of German
submarines the navy ever got,
along with a study of what they
might do or try to do in the
next war. He retired in March,
1937, but got only a month's lay
off. as President Roosevelt got
him back on the job as a mem
ber of the maritime commission.
When Joseph P. Kennedy retired
to become ambassador to Great
Britain, Land became chairman
of the commission, and within
two weeks the same was shak
ing a leg as never before.
The admiral, a small, wiry, eager
man. with a touch of the mule-skin
ner abou* him when he’s driving
things through, lost no time in put
ting to work the first congressional
allotment of $400,000,000 Jor building
our merchant marine.
He is a native of Canon City.
Colo., and a cousin of Charles Lind
bergh. At Annapolis, he was tops
not only in football but in several
other sports, and rowed the bow
oar on the academy crew. He was
the successful conciliator in that
long-drawn-out Army and Navy ath
letics row of a few years ago.
PATTERNS
SEWING CIRCLE
VOU must have a button-to-the
* hem frock this season. This
thoroughly American classic
blooms in the spring with peren
nial but ever varied smartness.
Here’s a new design (No. 1338-B)
that gives you a new slant on an
all-important style — specifically,
the rakish angle of the buttoned
pockets, stressed by rows of stitch
ing. The notched collar is made
with the new longer points. Easy
to make, to put on and to wear, it
will fit so beautifully and prove so
useful that you’ll repeat the design
time after time, and on into sum
mer.
This classic style makes up
smartly in practically every run
Resolved to Live
Resolved, to live with all my
might while I do live. Resolved,
never to lose one moment of time,
to improve it in the most profit
able way I possibly can. Resolved,
never to do anything which I
should despise or think meanly
of in another. Resolved, never to
do anything out of revenge. Re
solved, never to do anything which
I should be afraid to do if it were
the last hour of my life.—Jonathan
Edwards.
about fabric—flat crepe, thin wool,
spun rayon and silk print. Pattern
provides for short sleeves, or long
sleeves in the popular bishop
style. Detailed sew chart in
cluded.
• • •
Pattern No. 1338-B is designed for sizes
12, 14, 16, 18 and 20. Corresponding bust
measurements 30, 32, 34, 38 and 38. Size
14 (32) requires, with short sleeves, 4
yards of 39-tnch material; long sleeves, 4%
yards. Send order to;
SEWING CIRCLE PATTERN DEPT.
Room 1324
211 W. Wacker Dr. Chicago
Enclose 15 cents tor each pattern.
Pattern No.Size.
Name .
Address .
REGARDING HERBS
V/I ANY home gardeners may be
interested in growing herbs
this year because of the war,
and because they make everyday
dishes more appetizing and flavor
ful.
Herbs may be grown in a plot
about four by six feet to supply
the average needs of a family.
They should have full sunlight and
be planted in good loamy soil.
Almost all popular herbs—balm,
basil, borage, fennel, marjoram,
rosemary, thyme, sage, anise, dill,
and caraway—may either be used
when young, and fresh, or pre
pared for use dried.
Anise, basil, borage, dill and sa
vory are annuals; caraway, and
fennel are biennials, and balm,
marjoram, sage, rosemary, thyme
and chives are perennials, al
though balm and marjoram are
best treated as annuals.
All the herbs mentioned here will
probably produce enough growth
for use the first year, however, if
seeds are planted early, and cli
mate is normally temperate.
Visitor Stumped by Simple
Science of Sustenance
In the midst of the scientist’s
labors a distinguished visitor was
announced. The latter watched
the absorbing investigations with
an interested air, but the scien
tist’s attention was concentrated
upon a vessel which was envel
oped in smoke and steam,
f “Guess what is in here,” he said.
The visitor proceeded to enu
merate things known to science.
“Micrococci?”
“No.”
“Sonococci?”
“No.”
“Spirochetae?”
“No.”
“What, then?”
“Sausages!” said the scientist. I
HOUSEHOLD'
flimasa
Any place that is too hot to place
your hand is too hot for a contain
er of kerosene. Kerosene is ab
solutely safe only when it is cold.
• • *
Add a tablespoon of flour to
creapned butter and sugar before
adding milk, when making a cake.
This coats the fat particles and
keeps the mixture from curdling.
• • •
Word of caution: If you are not
going to wear your new hose
promptly, rinse them carefully in
warm water. This will prolong
their wearing qualities.
* * *
Always marinate (which means
to let stand in french dressing)
for at least an hour, fish, meats
and vegetables, except greens,
when preparing salads.
Delicious... for
fishers...welcomed at home
t i i quick to pr'pare . ; ; soves
cook's time . . . economical .;;
order, today, from your grocer;
“On a 75-mile-an-hour run, I like this
under my belt!”
says JACK SIMMONS
Railroad Engineer ^0**'*^^ \
Copr. 1041 hy Kellogg Company
Dangerous Lure
Example is a dangerous lure:
where the wasp got through the
gnat sticks fast.—La Fontaine.
Cannot Fall
He that is down needs fear nc
fall, he that is low, no pride.—
Bunyan.
BIG 11-OUNCE
BOTTLE OF
HONEY & ALMOND CREAM
Regular *1 size i
\ limited time only— £
Blessed One
Blessed is he who expects noth
ing for he shall never be disap
l pointed.—Pope.
Lost Desire
Who falls from all he knows of
bliss, cares little into what abyss.
—Byron.
£MK/M/S[E&
• Snap open a tin
of P.A. and see why
you get so much of
such good smoking in
the famous red pocket |
tin. Prince Albert is
cut right to lay and
roll right, too. It’s the
National Joy Smoke!
s
In recent laboratory “smoking bowl" tests,
than the average of the 30 other of the
largest-selling brands tested ... coolest of afff
FI*. 1
r%.a
The two inside lines of Figure 1 look further apart than the two lines inside
Figure 2—but are they? Not according to your ruler. Measure them and seel
AND TAKE ANOTHER LOOK AT THE
P. A. POCKET TIN —IT HOLDS
70
FINE ROLL-YOUR-OWN
CIGARETTES!
B. J. Reynold!Tobacco Company, Wlm ton-Salem. North Carolina
•vw.y.y.y.-.-.-.y
*‘P. A. delivers the goods generously!”
says Bill Murphy
THAT PRINCE ALBERT CRIMP CUT
FITS SNUG IN THE PAPER FOR FAST,
► SMOOTH SHAPING WITHOUT ^
SPILLING OR BUNCHING
’ AND EVERY PUFF IS
MILO, MELLOW, AND
GOOD-TASTI NG WITHOUT
[ HARSHNESS. THAT^
\GOES FOR PIPES, *
^ too !
v