Feminine Interests

Sun (Auckland), Volume II, Issue 510, 13 November 1928, Page 5

Feminine Interests

Icy-Cold Soups

bruit and Vegetable Purees are New Start the Summer Dinner Right

Hot soups and hot days seem to be mutually antagonistic, yet dinner or luncheon without a soup is incomplete and unsatisfying. The days for delicate jellied and piquant fruit soups served icy cold will soon be with us. Fruit soups are a delicious notion from America, where a fruit salad served before dinner becomes a fruit cocktail.

have as much as six cups of stock left add to it two teaspoons of salt, six peppercorns, six whole cloves, onequarter of a teaspoon each of pepper and paprika, one teaspoon of minced parsley, and one small onion, sliced; boil, then strain and dissolve in it while hot two tablespoons of gelatine softened in four tablespoons of cold water. Serve garnished with crushed pineapple and whipped cream. Strawberries combined with oranges make a most attractive fruit soup. Wash and drain half a pound of strawberries, sprinkle them with sugar, and let stand on ice (or in a place where they will chill thoroughly) for an hour. To a quart and a pint of water add a pound of sugar to make a syrup, adding, when put on, one pound and one-half of strawberries and the juice of one lemon. Mash, strain and cool; add a cup of orange juice and the sweetened strawberries; serve cold.

One thing to be remembered is that a jellied soup must not be as stiff ag a salad or dessert, and it must be much more highly seasoned than the ordinary soup, in order that it may retain a sufficient amount c.f piquancy when cold. If you have on your shelf canned consomme, julienne or green turtle soup you can. have jellied soup with but little effort. To each cup of the concentrated soup add three cups of water, an eighth of a teaspoon each of pepper and onion salt, three-fourths of a teaspoon of salt, and bring slowly to a boil. Add a tablespoon of gelatine soaked in two tablespoons of cold water, and let the gelatine dissolve; cool, then chill thoroughly In the refrigerator. Garnish each serving with a tablespoon of salted whipped cream sprinkled with parsley. Tomato puree, mulligatawny and mock turtle—in fact, any puree soup —must have a greater amount of water added. To each small can of these soups add four cups of water and dissolve in the boiling soup two tablespoons of granulated gelatine after softening it in four tablespoons of cold water. To enhance the flavouring of each of the above mentioned add one and one-quarter teaspoons of salt, one-quarter of a teaspoon of paprika, several dashes of cayenne, and one-quarter of a teaspoon of black pepper. The tomato is improved by adding also a few grains of ground cloves and a quarter of a teaspoon of dry mustard. While the puree soups are cooling they should be stirred often, or they will jelly in layers. Boiled Chicken Stock If you have boiled a chicken and

Cherry and peach or quince soup is another delightful combination of flavourful fruits. Wash, stem and stone a pint of deep red cherries: place them in a saucepan with the grated rind and juice of one lemon, half a cup of peach or quince juice, and a pint of water. Heat and dilute peach or quince jelly to obtain these fruit juices. When the cherries are tender thicken with two teaspoons of cornflour in a little cold water. Sea son with cinnamon and sugar, and serve cold.

Pineapple boullion is a refreshing soup which can be made from either fresh or canned fruit. Add the juice of two lemons to three cups of boiling water. Grate a medium-sized pineapple, reserving a couple of slices for garnishing. Add the pineapple to the lemon and water; add six table, spoons of sugar, and simmer gently about ten minutes; strain through a fine sieve, bring again to a boil, and thicken with a tablespoon of cornflour mixed with two tablespoons of cold water; cook fifteen qdinutes; chill and serve, each cup garnished with bits of the uncooked fruit.

Borsht has much to recommend It for summer serving. Its colour alone makes it appetising for most persons, and, if it is properly made, the

in the middle was occupied by Cax--stairs, that on ljis right by Heming, the one to his left by Lady Elizabeth. Carstairs smoked a cigarette, Heming a cigar, Lady Elizabeth sat with her hands pensively folded in her lap. The roar of the storm came pleasantly muffled to their ears, and the scene presented as fair a picture of graceful ease, friendly intimacy, and .refined comfort as it is possible to imagine. Carstairs had just announced his intention of staying the night; not in any way offensively, but as a familiar and privileged friend of the house who is quite sure of his footing; and Heming had said: , “Why not? It is a beastly night to turn out;” whereupon Lady Elizabeth had at once added: “If you ring the bell. Edward. I'll give orders fbr a room to be prepared.” Martin immediately came in, received the necessary instructions, and retired with a deferential: “Very good, my lady.”

And then Carstairs, having lighted a fresh cigarette, remarked, with a benign wave of his hands to right and left of him:

“You two good people have been so continuously and consistently kind to me that I cannot but think the time has come to take you fully into my confidence.”

Heming at this 'gave a barely perceptible start, so faint that if it had not resulted in the dropping of the long ash from the end of his cigar it must have passed unnoticed. Lady Elizabeth made no sign beyond a

flavour will equal the appearance in goodness.

Take 1 pound beef, 4 or 5 onions, 2 large beets, sliced, 1 cup chopped cabbage, 2 teaspoons sugar, and water enough to make a quart of soup after simmering for one hour. After cooking very slowly for an hour strain and press the beets through a sieve into the soup. Cool and add half of a small cucumber cut in very thin slices.

To each bowl of soup add one heaping tablespoon of slightly whipped sour cream and several chunks of ice just before serving. For cold tomato soup take 4 cups tomatoes, 3 cucumbers, 2 tablespoons sugar, 3 teaspoons salt, g teaspoon pepper, 2 cloves of garlic. Slice but do not peel two cucumbers. Cook all ingredients slowly in four cups of water for thirty minutes, strain and cool. Peel and slice third cucumber and soak in vinegar. Serve these thin slices on the icy cold soup

Uses For Bandanas >Vomen who treasure old *ilk bandana handkerchief s. such as our grandfathers used to wear, will find that these squares are capable of being transformed into a variety of decorative dress accessories. .If a handkerchief is still in good condition, it will, of course, make an admirable neckerchief, and for this purpose may be fringed with crochet silk to matcli the background. A single hank of silk should give enough strands for a handkerchief of the usual size. Another handkerchief will provide a really handsome little shoulder scarf, even if made of cotton, if the central design be worked over in buttonhole stitch in silks or wools. This embroidery makes the nattern stand out far more distinctly and gives added substance to the material. Incidentally it uses up any odd scraps left over from the making of jumpers and woollies, thus involving no great outlay. A bandana print makes a splendid ground for coloured raffia work, when a pochette, possibly with a hat crown to match, is desired. Similarly, cushioncovers can be fashioned on these lines tc most decorative ends.

Nothing is more effective as facings for a little bridge coal than a gay bandana, especially if the coat be of black velvet or metal tissue. For bandanas have character and a rich generosity of tint unecTualled in many pattemings. If you possess no heirloom of this kind, be content with one of the modern cotton substitutes. The design wi?? be identical, and it is the design that matters most.