Medford mail tribune., August 02, 1959, Image 41

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Family Weakly Cookbook I MELANIE DE PROFT, Food Editor
JELLIED CONSOMME MADRILENE
to prepare: 20 min.
Vi cup cold water
2 tablespoons (2 en v.) unflavored gelatin
1 clip quick chicken broth (dissolve 2
chicken bouillon cubes in 1 cup hot water) '-
3 cups tomato juice
V& cup chopped green pepper
1 teaspoon sugar
2 teaspoons lemon juice
2 teaspoons Angostura aromatic bitters
1. Pour water into a small bowl. Sprinkle gelatin
evenly over water. Let stand about 5 min. to soften.
2. Blend together in a saucepan the chicken broth,
tomato juice, green pepper, and sugar. Cover; sim
mer 6 to 8 min., or until green pepper is tender.
Strain. Add the lemon juice, aromatic bitters, and
softened gelatin to the hot broth. Stir until gelatin
is completely dissolved. Pour into a bowl and cool.
Cover and chill until firm, about 5 hrs.
3. Just before serving, beat mixture lightly with
a fork. Garnish each serving with a lemon slice.
About 4 servings
CHILLED LIMA-BEAN SOUP
to prepare: 25 Mm.
3 cups cooked large dried lima beans
(about l1 cups, uncooked)
Vt cup butter or margarine
Yi cup sliced scallions or green onions
2 - lOVi- to 11-oz. cans (2)4 cups)
condensed consomme
1 cup cream
V teaspoon salt
V teaspoon Accent
1. Heat butter in a large saucepan over low heat.
Add the onion and cook over medium heat, occa
sionally moving and turning with a spoon. Remove
from heat.
2. Stir in the lima beans and consomme. Return
to heat and cook about 10 min.
3. Force vegetables through a fine sieve' or food
mill. Set aside to cool.
4. Blend in the cream, salt, and Accent. Cover and
chill. Serve in chilled bowls garnished with paprika
and chopped chives or parsley.
10 servings
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CHERRY SOUP
A Hungarian specialty
to prepare: 30 min.
1 qt. water
2 pkgs. (about 2 lbs.) sweetened frozen
tart red cherries
14 teaspoon salt
Yi cup cold water
'4 cup flour . '
3 egg yolks, slightly beaten
1 cup thick sour cream
1. Bring water to boiling in a 3-qt. saucepan hav
ing a tight-fitting cover. Add frozen cherries and
salt; break up frozen blocks with a fork. Bring to
boiling. Cover and simmer 10 min.
2. Meanwhile, pour cold water into a 1-pt. screw
top jar; sprinkle with fknuY Cover jar tightly;
shake un Unwell blended. Slowly pour flour mix
ture into cherry mixture, stirring constantly. Bring
to boiling; cook 3 to 5 min., stirring occasionally.
3. Remove from heat. Gradually add about Vs cup
hot soup to the egg yolks, stirring vigorously. Im
mediately blerjd into soup. Stirring constantly,
cook over low heat 2 to 3 min. (Do not overcook
or allow soup to boil.) Remove immediately from
heat. Gradually add about 1 cup hot soup to the
sour cream, stirring vigorously. Immediately blend
into remaining soup. Cool slightly. Chill.
About 6 servings
Note: fresh tart red cherries, pitted, can be sub
stituted for the frozen cherries. Sweeten the soup
to taste. '
Chilled soups are considered by many famous
chefs to be the brightest spot in warm-weather
menus. They are a short road to good eating and
can be easily prepared. A generous bowl of soup,
surrounded by crushed ice and accompanied by
crisp crackers, makes a satisfying luncheon dish all
by itself. Or served as the first course of a Summer
meal, no appetite-awakener ranks higher. Here
are six delicious chilled soups easy to do and
so rewarding in subtle flavor and attractiveness.
CHILLED POTATO SOUP GOURMET
to prepare: 15 min.
1 104-oz. can frozen condensed cream of
- potato soup, slightly thawed
1 soup-can water
Yt cup thick sour cream
V cup sliced radishes
2 tablespoons chopped green onions
1. Heat soup and water in a saucepan until soup
is thawed; stir occasionally.
2. Remove from heat and cool.
3. With a rotary beater, beat in a small amount of
sour cream at a-time until mixture is smooth. Stir
in radishes and green onions. Chill thoroughly,
2 to 3 hrs. V
About 4 serving'
Th short cuts of modern cookery an truly exem
plified in this Potato Soup Gourmet a flavor
blend surpassing a deluxe Vichyssoise.
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