18
FRENCH ONION SOUP

ly Medium-sized Onions, sliced
2 tbsp. Butter
i cups Soup Stock or Canned Consomme
1 cup Dry Red Wine
1 tbsp. Sherry
Salt and Pepper
3 cups Grated Parmesan Cheese
Half-slices Toast

Saute onions in butter slowly until lightly
browned, Add stock of consomme, wine and
seasonings, and simmer 20 minutes, Place

2 half-slices toast on each soup plate,
sprinkle generously with cheese, and place
under broiler until cheese is slightly
browned, Serve rest of cheese separately.
Serves lh.

Colleen McCaffrey

CLAM CHOWDER

2 medium Onion can, Tomatoes

3 slices Bacon (strained)

2 cup Shredded Carrot 3 tbsp. Wheat Germ

Ss cup Chopped Celery OR Bran Flour

1 tin Cooked Clams Letsp. »*Salt.

1.tsp. Butter Pepper to
taste

Fry bacon and chop into small pieces, then fry
finely chopped onion, Cook shredded carrot and
chopped celery together in soup pot. Add bacon
and onion, juice from the tin of clams, tomatoes
and 1 cup boiling water, Bring to a boil and
add chopped clams, Stir in 3 tbsp. wheat germ,
salt and pepper, Simmer 20 mins, or longer,

Add 1 tsp. butter before serving. If a thinner
soup is desired add more water,

Willma Slater