On a Cold Winter Day

New Zealand Herald, Volume LXXVI, Issue 23381, 24 June 1939, Page 7 (Supplement)

On a Cold Winter Day

What About Some Hot Soup ?

X h E best base for soup is loan and uncooked meat in the proportion of a pound to a quart of water. Meatbones well broken up and added lend a very delicate flavour. With a. combination of meats such as beef, mutton, veal, and ham-bones you will ; have a more highly-flavoured soup than by using any one meat. It is well to remember that it is the meat and bones from the legs that are rich in gelatine, and these should be purchased in preference to all others for soup-making. Soup should havo merely the flavour of salt, and there should bo in it the warm tone which the judicious use of pepper gives. Other flavourings are sage, thyme, mint, parsley, bay-leaves, mace, cloves, celerv-seed and onions. Many of "these may be used in one soup, but they should bo so delicately blended that no one is conspicuous. Ten-Minute Soup Take 2oz. margarine, 2oz. flour, 2} pints milk and water or milk and white stock, 3 or 4 tablespoons tomato ketchup, seasoning. Melt the margarine, add the flour,' and mix them until well blended. Stir in the milk and water or stock and stir until the soup boils and thickens. Let it boil gently for a few minutes, then add tomato ketchup and seasoning to taste. If liked, a few drops of cochineal may bo added to improve the colour of the soup. If too thick, thin the soup down with a little more liquid. This makes an excellent emergency soup. ® White Vegetable Soup Take lib. potatoes, 1 large parsnip, 1 onion, 1 pint warm water, .'1 cups milk, 1 small dessertspoon cornflour, and pepper and salt to season. Slice the potatoes, the parsnip and the onion, and fry them in Do not let them colour. Then add water, and boil till tender. Mash it a colander, add the milk, thicken with cornflour and a little butter, and serve with fried cubes of bread. Oyster Soup Three pints fish stock, 2oz. butter, ] pint milk, salt and cayenne, 3 dozen oysters, 2oz. flour, some lemon rind, a teaspoon anchovy sauce. Beard the oysters and put boards into the stock with a piece of mace and lemon rind and simmer for half an hour. Then strain. Melt butter, add flour, and cook well without browning. Add the stock and milk and cook for 3 minutes after it comes to the boil, stirring well. Then add flavouring. Put oysters into a hot soup tureen and pour the hot soup over. If preferred, you can cook the oysters for a few moments in the soup, but don't on any account boil the oysters, as it hardens tliem and makes them unfit for use. Potato and Leek Soup Take 4 leeks, 1* pints stock or vegetable water, i pint milk,' 4 largo potatoes, seasoning. Cook the vegetables, together with the salt and pepper to taste, in water for half an hour. Strain off the water and keep one and a-half pints for thinning, if there is no stock. Pass the vegetables through a fine sieve, and add the stock or vegetable water, and lastly the milk. Cook gently for a few minutes. A little cream may be added instead of, or in addition to, the milk, but the soup must not be cooked after the cream has been mixed with it. Hasty Soup Take 1 1 small vegetable marrow, a dust of nutmeg, a pint milk, 1 quart

watt'r, loz. butter, salt and pepper to taste. 1 tablespoon flour. J'eel and cut up the marrow, put it in a pan with the butter, water, nutmeg, and one teaspoon of salt, and nome pepper. Cover the pan and simmer for about an hour. Then rub the marrow through a sieve. Return to the pan, add the milk and the flour, smoothly mixed, and boil up. A little cream is a great improvement. American Soup Take lib. neck mutton, 'Jib. peas (fresh, dried or split), j[lh. tomatoes (lresh or tinned), J onion. 1 carrot, I turnip, saltspoon of sugar, a little celery, pepper, salt, 2J quarts water. Soak the peas and put them in a pan with the mutton and water. Boil up. then 'add onion, carrot, turnip, and celery, cut into small pieces, and the sugar. Boil slowly for two hours, then add the tomatoes, also cut up small, and boil for half an hour longer. Take out the meat and put the soup through a fine sieve. Return it to the saucepan, add the pepper and salt, and serve with small squares of fried or toasted bread. Cream of Carrot Soup Take 2 cups cooked carrot, 2 tablespoons butter (or margarine), £ cup fine breadcrumbs, 1 cup evaporated milk, 1 quart stock, 1 medium onion, pepper, 1 teaspoon salt, sugar to taste. Cook the onion in butter for five minutes, without lotting it brown. Add crumbs, stock, salt, pepper and sugar, and simmer for 20 minutes, then stir in the carrots and evaporated milk. Reheat and serve at once.