Soups
and Sandwiches

Hot soups have always been popular winter fare for mariners. Every
galley should have a good supply of canned, cubed, dried, or powdered
soup. Use milk, broth, or beer instead of water for variety. A shot of
sherry, a pinch of herbs, some dried onion or celery flakes or a tablespoon
of Worcestershire sauce will help pep up most “blah” soups. Always add
the sherry or wine at the last minute as their goodness evaporates on the
stove.

IDEA

Cheese, sliced European sausage, crackers, and a mug of soup make a
quick, easy, and satisfying lunch.

““BEEF-IN-A-MUG”’

1 cube beef bouillon or one heaping teaspoon “‘Beef-in-a-Mug”’
1 tsp. Parmesan cheese
1 slice lemon (or bottled juice)

Squeeze lemon juice into a mug with the bouillon base. Add boiling water
to fill. Stir and sprinkle cheese on top.

PEPPED-UP VEGETABLE SOUP

1 can condensed all-vegetable soup
2 cups water
1 tbs. OR 1 cube instant onion bouillon

Combine soup, water, and onion bouillon in a medium-sized saucepan.
Heat slowly to boiling. Serve.

COLD SOUP FOR HOT DAYS

1 can beef bouillon
1 small can “V-8” vegetable juice
¥ tsp. Worcester sauce

Mix together and pour over ice cubes in glass. Garnish with lemon slice.

TOMATO — CLAM DRINK

Heat together equal parts clam juice and tomato juice; season to taste
with onion, salt and pepper.

TASTY TOMATO BOUILLON
1. 1canbouillonorconsomme  % cup white wine
soup ¥, tsp. curry powder (or, to taste)

2 cans tomato soup
1% cups water

Blend soups before adding water, wine, and curry. Heat just to
simmering and serve.

2. Heat together equal amounts of Tomato Juice and Bouillon or