SOUPS.

Manawatu Standard, Volume LIX, Issue 192, 15 July 1939, Page 12

SOUPS.

Soups arc norisliing and inexpensive, providing a palatable way of using left-over meal and vegetables of the stock-pot variety. 'They till an important role, in the diet of any home. Here are flic two recipes. Beef Tea.—One pound gravy beef. 2 cups water, quarter teaspoon salt. Cut meat finely, removing skin anil fat. Put into a double cooker with the water and salt. Steam for three hours. Serve with tippets of over-dried toast. Mutton Broth.—About one pound of left-over mutton together with one pound of neck of mutton, two quarts water, quarter pound pearl barley, one onion, a few stock-pot vegetables (celery, turnips, carrots, parsnips, shallots, etc.), and one tablespoon finely chopped parsley. If meat is fatty, remove most of the fat before placing in saucepan with water, salt and wellmashed parsley. Wash and cut vegetables into neat strips, then cut across into cubes. Add with the barley, after meat has been simmering about one hour. Simmer for a further one and a half hours. Skim fat from top with thin white kitchen paper. Add finely chopped parsley and serve.