APPETISING SOUPS

New Zealand Herald, Volume LXIX, Issue 21253, 5 August 1932, Page 3

APPETISING SOUPS

ATTRACTIVE RECIPES TWO SUCCESSFUL ENTRIES FISH, VEGETABLES, TOHEROAS Below are published two of the entries of merit which were accepted in the No. 3 cookery competition for the best three soups out of four. Tbey are as follows: Mrs. W. Lindsay, Whakauo Street, Rotorua:— Cream Vegetable Soup.—Ono cup of vegetables (carrots, onions, parsnips, etc.), two cups of water, quarter-teaspoon salt, pepper, half-cup white sauce. Prepare vegetables, and cut up finely. Put them all in _ a saucepan, together with water, salt and pepper and bring to the boil. Cook until vegetables are tender and rub through a sieve. Make half-a-cup of white sauce and stir into the vegetable puree. Boil for two minutes. Servo with croutons of fried bread. Cost, vegetables, milk for sauce, £d, tefcal cost, 2d. Mutton Broth.—Half lb. of scrag of mutton, one pint of cold water, one teaspoon pearl barley, half small onion, two slices carrot, half as much of turnip, half-teaspoon finely-chopped parsley, salt and pepper to season. Take away the fat of meat and cut the rest up into small pieces. Put meat into a saucepan with water and when almost boiling skim carefully. Clean all vegetables, tie in muslin and wash barley. Put the muslin and barley in the saucepan containing meat and water and add a pinch of salt. Simmer for one hour at the least. .Then remove tho fat and take out the muslin. Add pepper and salt to taste. Dish up and sprinkle the parsley over. Cost, scrag, l£d, vegetables and other ingredients, Id, total, 2^d. Toheroa Soup.—One cup of stock, one cup of milk and cornflour to thicken, four toheroas, pepper and salt. Heat stock. Mince the toheroas and add to stock. Simmer for 20 minutes. Thicken with milk and cornflour. Serve with croutons of toast. Total cost, 2£d. Miss J. Whitehead, Bombay:— Vegetable Soup.—Four parrots, two large onions, one turnip, two sticks celery, loz. butter, -one quart water one pint milk, sprig of thyme, a little parsley, a few cloves, one teaspoon of flour or cornflour, pepper and salt. Peel and wash the vegetables, and cut them up very small and fry in the butter or dripping until slightly brown. Add half a teacup of boiling water and simmer for 10 minutes. Put all into a saucepan, add the herbs and cloves and a quart of boiling water, cover and simmer -lor two hours, then rub all th " u B I J coarse sieve. Return to the fire, add the milk—the water will have boiled down and this will make up the quantity again. When boiling thicken with cornflour and milk, boil two or three minutes, and serve at once. Cost: Carrots, onions, turnip, celery, 3d; milk, flour, butter, 3d; total, 6d. Fish Soup.—Boil heads and bones of about four fish for 20 minutes, strain ou bones, pour liquid back into saucepan and add three carrots, two onions and a little parsley, all cut up very fine./ Simmer about one hour, then strain again, adding one pint of milk to tho soup liquid and a largo lump of butter; thicken with a little cornflour, pepper and salt Lost: Vegetables, 2d; milk and butter, 3d; total cost, sd. Diabetic Soup.—Three cups of any water that green vegetables nave been boiled in (especially celery and spinach), two cups milk, a little salt, pepper an parsley (chopped very fine). Bring the vegetable water to tho boil, add the mil and simmer for half an hour. Cost: Mil c, 3d. /