SCCTCH BROTH ..

21/2 ibs. breast of lamb or
1 leg of ljJamb bone
1 cup green split peas
1/2 cup soup barley
4 - 6 carrots, diced
3 onions, chopped
4 staiks celery, chcepped
1/2 teaspoon thyme
fresh parsley to taste
tablespoon salt
/2 teaspoon pepper
quarts water

Cad je 1

Bring ingredients to a boil & cover.

t simmer*-)°1/2 .to~2 hours.
- Marion Reay.
LENTIL SOUF
1 cup dried lentils
Har bone

1 No. 2 can (24 cups) tomatoes
1 medium onion, peeled & chopped
1 1/2 quarts water
1 bay leaf
» | teaspoon salt
dash pepper
Wash and pick over lentils. Add re-
maining ingredients. Cover. Simmer

until tender, stirring occasionally.
Serve hot with croutons.

CHILLED TOMATO BORSCHT

To 1 can of chilled tomato juice,
seasoned to taste, add lcup of
sour cream. Stir well. To each
plate, when serving, add 3 slices
of hard-boiled egg and a sprig of
parsley. Most refreshing on a hot
day. May also be used with canned
tomato soup.

soups

BORSCH (SOUP)

Boil soup bone in sufficient water
to cover well. Remove scum. Add
salt, pepper, onion (chopped), bay
leaf and boil for 11/2 hours. Add
cabbage, some carrots if you like, -
and parsley. The last haif hour or
so add canned tomatoes according to
taste. Cream added, when done, adds
to the flavor.

- Greta Casper.

VEGETABLE SOUP

ja

piece of boiling meat or
brisket
2 large carrots
4 leeks (4 stalks of leeks)
1 small piece of turnip
salt to taste
1/4 cup barley
Not quite 1/4 cup hard green peas
4 pieces of celery

Cover boiling meat or brisket with
water. When boiling, add the barley
and green peas and salt. Boil tor 2
to 2 1/2 hours. Take out meat and
add to the stock 4 leeks that have
been washed, cut in tiny cubes and

washed in several waters again.
Shred one carrot onthe smallest
part of the shredder. Then shred

the other carrot on the large part
of the shredder, shred the turnip,
add the celery that has been cut
into cubes. Add water occasionally
as soup might be too thick. Makes
a very wholesome soup.

- E. Baird.