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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 17, 1958)
o Theyll Do It Every is Poor wpthe wx breeder- his one byHtK-.- O II aa mms i ; e : : : a. i i r i Feeing She Family By ZOLA VINCENT FooJ Editor ( fpOTJ CUf CfrgfXED SQP Keep tool with chilled soup the perfect preludft to $ party n a good way to relax the family any time.Todao we talk of famed vichysoisse, borscht, chilled fruit souds nd sop one th rock for summea soup excite ment af cool iwing or drinking. Chilled VegelaBte and Frait Soups Refreshingly Different LQtle did Louis Diat of the Ritz realize that he was Start ing a soup trend when he created Vichysoisse, a frosty, smooth blend of leeks, pota toes and thick rich cream so many years ago. Until recent years, chefs and home cooks alike counted themselves with creamy, snowy Vichy soisse and with -frdftted crim son Borscnt as substantial cold soups. Jellied consignme and mad rilene have long been fine meal starters on a hot day. Then came a new soup phase, soup "on the rocks", achieved simply by pouring beef broth over ice cubes for a new sip ping sensation. Summer 1958 finds may an adventuresome meai plan ner experimenting happily, winning prae with chilled fruit and berry soups. Today, O we give you modern versions of Vichysoisse and Borscht abetted by gpndensed soups along with a jellied orange soup and a jellied blueberry soup. VichyoisH O o Most popular of the sum mer cold soups is this full bodied, smooth soup which Ogets a good time-saving start with condensed cream of chicken soup. Five servings. lYz cups finely hopped onion or lee 2.iablespoons butter or mar garine lYz cups thinly sliced pota toes 1 teaspoon salt Dash black pepper Yz cup water 1 can condensed o cream of chicken soup : 1 cup(Jight cream 1 cup milk Minced chives Cook onion in butter in saucepan (yitil limp but not browned. Add potatoes, salt, pepper and water; cover and simmer gently until potatoes are very well done about 30 minutes. Potatoes must be tjoroughly cooked to make a smooth soup. Blend potato mixture and soup thoroughly with an elec tric blender or rotary beater; force through a fine sieve. It may be necessary, to put the puree through the sieve twice to make certain it is extra smooth. Blend in cream and milk; chill in refrigerator until cold about four hours. Serve in chilled bowls; . gar nish with minced chives. Easy Borscht Borscht or beet soup stems from the Slavic tradition which flavors are sharp and exciting. Grated beets are combined with a rich brgth and sour cream to create0this choice cold soup. 4 medium beets (young and fresh), grated 1 tablespoon butter " or mar garine 1 tablespoon vinegar 2 cans (2Yz cup) condensed consomme . o- -;; l'soup can water Vz cup sour cream Chopped parsley Cook grated beets and re sultant juice in butter over low heat a few minutes, stir ring constantly. Add vinegar; cover and simmer 30 minutes. Pour in consomme and water. Stir sour cream into borscht; cbill thoroughly. Garnish with parsley. Jellied Orange Soup The golden shimmer and distinctive flavor of this jelled soup will surprise family and friends; is well worth a try. It is done with unflavored gelatine, fresh orange juice and chicken bouillon. Six servings. 2 envelopes unflavored gela tine ' . 2V4 cups chicken bouillon (use bouillon cubes) 3 tablespoons fresh lime juice Yz teaspoon grated lime rind 3 tablespoons, sugar 3 cups fresh orange juice 1 cup orange pulp Yz teaspoon salt Ys teaspoon black pepper Dissolve gelatine in one fourth cup of cooled chicken bouillon. (The bouillon can be quickly made using 2Ya cups boiling ' water and two chicken bouillon cubes.) Bring remaining bouillon to a boil. Add softened gelatine and stir until completely dis solved. Remove from heat and add lime juice, grated lime rind, sugar ahd orange juice. Cool. . Place in refrigerator and let cool until syrupy. Remove from refrigerator and beat with rotary beater until light and fluffy. Add salt, pepper and orange pulp. If the color is too pale, add a few drops yellow coloring. Replace in refrigerator and let set. Break up with a fork and pile in chilled soup cups. Top with sprigs of mint. Garnish, if desired, with slice of orange or lime. Very low in calories, by the way. Chilled Blueberry Soup Blueberry season is short and most of them will be simply served cool, lightly sugared and topped with cream. But if you dare to be different, try some of them in this chilled creamy soup served in chilled dishes. Six servings. -3 cups fresh blueberries 6 cups water 2 whole. cloves Vz inch stick cinnamon Yz cup sugar 1 teaspoon salt 1 lemoa sliced thin Yi tablespoons flour Tifne HELP US! We Need Clothing, Shoes, Dishes, Furniture. We Pick Up. HELP OTHERS! The Salvation Army SPring 3-7335 By Jimmy Hatlo Vhle his RUN-OF-THE-MILL kocm. SHE PRESENTS HIM WITH (COUKTrM ) THIRTEEN BlSCUfT ENTERS-- CONFIDENCE Hartland, Vt.-(UPI) Ten-year-old John Adams had so much confidence in his chess ability that when he won the Hartland Grout school cham pionship he issued a statewide challenge to play against any other elementary school pu pil. 3 tablespoons cold water 1 cup cream, whipped 1 teaspoon grated lemon rind Combine first seven ingre dients. Bring to boil and sim mer for a half hour or until berries are very soft. Mix flour and water and add to berries. Simmer 10 minutes, Force . through fine sieve Chill thoroughly. Just before serving, fold in whipped cream mixed with grated . lemon rind. Serve in chilled dishes and garnish with a few fresh blueberries. Cherry Pitting You'll need a quick, handy tool for pitting if you're going to make full use of this de licious fruit. There are cherry pitters in the market or you can use a clean pen holder with a strong point inserted for speedy and very satisfac tory action. Chilled Consomme Chilled consomme is, a cold soup favorite. This amber clear broth becomes jellied and glistening after a. short stay in the refrigerator. For convenience and best flavor, use condensed consomme and chill it right in the can for about four hours. It's won derfully refreshing. Pour or spoon consomme (or other chilled ' soups) into frosty bowls. For garnish, try one of these: citrus rings, whipped cream, sour 'cream,-chopped pimiento, chopped parsley, grated cheese, cucumber strips, chunks of tomato, onion rings, or radish slices. Soup on the Rocks Beef broth over ice cubes, introduced two summers ago, has made many friends, con tinues to gain in popularity. Can be prepared in a minute, truly. Simply place two or three ice cubes or some cracked ice in a roomy glass. Punch two holes in top of a can of beef broth; pour the amber liquid straight from the can over the ice. Pre chilled can will give a heartier-flavored drink because of slower melting ice. One lOVfc ounce can of beef broth will make two or three servings depending on size of glass. As a pre-dinner drink, pour beef broth into an over-sized old-fashioned glass and add a dusting of fine herbs. As an appetizer at the table, use a frosted roomy glass with a fancy appearance and gar nish the beef broth with a float of nutmeg-flavored sour cream. At a barbecue, pre - chill beef broth, carry it in a large thermos jug and serve over ice in plastic glasses or mugs. As a mid-day pick-up, gar nish the cool 'n hearty re fresher with a half circle of lemon or lime, a twist of peel or a ribbon of peel furled on a toothpick. Banana Milk - Probably most popular of all "shakes". Peel four ripe bananas; break in pieces and place in bowl. Beat with ro tary beater until smooth. Add three cups cold milk, - one fourth cup cream and one to two teaspoons vanilla. Con tinue to beat until well mixed. Four generous servings. Daily's U-Drive Medford Airport MM Get down to Wards Only savings! 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