SUP AND BE THANKFUL SOUP.

Manawatu Standard, Volume XLVIII, Issue 220, 15 August 1928, Page 11

SUP AND BE THANKFUL SOUP.

This is an American recipe whoso name is a hint in itself to families who are inclined to criticise the results of tho cook’s efforts. Tako three soup bones, Jib neck of mutton, J of a cauliflower, 4 tomatoes, 2 medium-sized potatoes, 2 onions, 2 carrots, 2 tablespoonfuls chopped celery, cold water, salt, pepper and paprika to tasto. Put the bones in a saucepan with tho neck of mutton, the sliced onion, fat, a pinch of salt, a small carrot and a small pieco of turnip. Cover with about 2 quarts of water,_ put tho lid on the saucepan and simmer very slowly, for two hours. Pour the stock into a basin through a strainer, allow to cool, then skim off the fat, return to saucepan and add the potatoes, celery, carrots and tomatoes which have been previously peeled, scraped and cut into small pieces. The tomatoes should be dipped in boiling water and skinned before cutting up and adding to the rest. Simmer the soup for half an hour, then add sprigs of cauliflower. Cook slowly till all the vegetables are tender and season to taste .with salt, pepper and paprika. A plate of cheese should be passed with tho soup when serving so that as much as is liked may bo sprinkled in each plate.