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Feeing She Family
By ZOLA VINCENT
FooJ Editor
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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.
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