ICED SOUPS

Timaru Herald, Volume CXLIII, Issue 20639, 30 January 1937, Page 18

ICED SOUPS

HOT WEATHER RECIPES Hot weather provides housewives with the problem of how to supply variety in the way of cold dishes. Icy cold soups are nourishing and delicious, and should feature much more than they do in luncheon and dinner menus. The following are some suitable recipes:— Asparagus Soup.—lngredients: One dessertspoon butter, one dessertspoon flour, one cup milk, four cups asparagus water, yolk of one egg, two tablespoons cream, half cup asparagus stalks. Heat the butter till it is frothy, all the flour, and stir over fire for a few seconds. Add the cup of milk slowly, stirring all the time; bring to the boil, season with grated nutmeg, and simmer for about 15 minutes. Add four cups of asparagus water from tinned or boiled asparagus, and the stalks, chopped. Bring to the boil, simmer for 20 minutes, then strain. Add the egg yolk mixed with cream. Allow to cool, then chill in refrigerator. Iced Banana Soup.—Four bananas, milk, sugar, salt, grated outside peel of one orange, cornflour, maraschino cherries. Mash and sieve the bananas, sweeten to taste, add a pinch of salt, and the orange rind, mix with a liberal quantity of cold milk, bring to the boil, and thicken with cornflour blended with a little cold milk. Serve iced, with maraschino cherries floating in it. Cold Tomato Bouillon.—Two tablespoons gelatine, quarter cup cold waerr, half cup of boiling water, half teaspoon celery seed, one quart of canned tomatoes, or four cups of fresh pulp, one tablespoon chopped onion, half teaspoon salt, four cloves, one bay leaf. Soak the gelatine in cold water, half cup of boiling water, half teaspoon celery seed, one quart of canned tomatoes, or four cups of fresh tomato pulp, one tablespoon chopped onion, half teaspoon salt, four cloves, one bay leaf. Soak the gelatine in cold water for three minutes then dissolve it in the boiling water. If fresh tomatoes are used cook them, then put through a sieve, discarding the skins. Add to the tomato pulp the celery seed, cloves, bay leaf and salt, and cook slowly far ten minutes. Strain and add the gelatine. Stir till dissolver. Pour into a shallow dish, and put in refrigerator to set. Beat the jelly lightly with a fork, and serve in small dishes. Consomme Madrilene. —Mak? a very good chicken stock, remove all fat with brown paper, then strain thro igli muslin. Rub some cooked tomatoes through a sieve, and add to the stock. Season to taste. When cold put in refrigerator. Add some cream before serving.