EDITH ADAMS’ 12tTa ANNUAL PRIZE COOK BOOK 3

SOUPS

BROWN STOCK
2 pounds beef (soup bones, shank,

neck and ribs)
tablespoon fat
quarts cold water
large onion
carrot
thin slice turnip
tablespoon salt
whole cloves
bay leaf
teaspoon celery salt or celery leaves
when available

% teaspoon thyme, savory or sweet

marjoram

Brown meat lightly in fat, Add cold
water, cover and simmer for 1% hours.
Add vegetables and seasonings and cook
for 1 hour longer. Strain through cheese-
cloth, cool and remove fat before using.
To clear for consomme—after fat has been
removed, crush 4 egg shells in 2 table-
spoons water and add to stock. Bring to
boiling point, stirring constantly and boil
5 minutes. Remove from heat, let stand
20 minutes and strain through cheesecloth.
Stock will keep for some time in refriger-
‘ator if vegetables are strained out.

BARLEY-VEGETABLE
CREAM SOUP

4% cup barley

2 medium onions, diced
2 medium carrots, diced
2
2

mm OC et RR ID

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medium potatoes, diced
leaves green cabbage or spinach,
shredded
tablespoon butter
1 teaspoon salt
t% teaspoon pepper
4 cups milk
Cook barley in boiling water until
almost tender, 30 minutes. Add vegetables
and enough additional water to keep from
burning. Simmer until vegetables are
tender. Heat milk, add barley-vegetables
mixture, butter and seasonings. Simmer
5 minutes longer. Makes 5 to 6 servings.

MODERN SOUP POT

For thrifty soups or stock save all meat
trimmings and left-over pieces of cooked
meat and fowl, bones, vegetables, broth,
gravy, liquid from cooked vegetables or
rice or macaroni, and trimmings from
lettuce, celery or other vegetables. Keep
fresh in refrigerator. Every few days col-
lect these in a soup kettle. For flavor add
sliced onions, chopped carrots, minced
celery tops, a little chopped beef, a bouillon
cube, or a fresh meat bone. Add water or
tomatoes for liquid as needed. Simmer
below boiling until all the ingredients are

me

tender, 1 to 2 hours. Add cubes of potato,
and salt and pepper during the last %-hour
of cooking. Remove bones and serve. Or
strain and use as stock. Instead of potatoes
rice, barley, macaroni, spaghetti, may be
used. For special soup seasonings, choose
from paprika, allspice, thyme, sage, mace,
marjoram, savory, basil, celery salt, nut-
meg, green pepper, curry powder, minced
parsley, vinegar, lemon juice. Do not use
too many different flavors at once. Experi-
ment with a few until you find your favor-
ite combination.

BOUILLABAISSE
(France’s Famous Soup)

2 pounds assorted fish (sole, cod,
haddock, halibut, salmon, oysters,
clams, crabs etc.). The more differ-
ent kinds the better flavor.

1 quart fish stock or water

2 onions sliced

4 cloves garlic, optional

% can stewed tomatoes

Salt

Peppercorns

bay leaf

small strip orange peel

tablespoons olive oil or fat

tablespoon chopped parsley

pinch saffron, optional

slices toast or French bread toasted
Saute the sliced onions in olive oil until

pale brown, add fish (except shell fish),

tomatoes, bay leaf, saffron, salt, pepper-

corns, orange peel and fish stock or water,

and boil 10 minutes; then add shell fish

and cook 5 minutes longer. Add parsley

and mix well. Pour into a deep dish in

which slices of toast are arranged. Or

pour into individual soup plates. Fish

may be served on separate plates,, and the

soup strained and poured over toast. This

Bouillabaisse is a meal in one.

CORN CHOWDER
< cup finely diced potatoes
3 cups boiling water
2 tablespoons chopped onion
2 tablespoons butter or other fat
1 cup canned corn
1% cup tomatoes
14 teaspoon salt
Y% teaspoon celery salt
le teaspoon pepper
1 cup canned milk
Cook potatoes in boiling water until
tender. Do not strain. Fry onion in fat
until yellow and add potatoes. Add corn,
seasoning and tomato juice. Cook slowly
15 minutes. Add milk and bring to the
boiling point. (The tomato juice may be
omitted). Serves 4 to 6.

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