Family Weekly Cookbook
JELLIED CONSOMME MADRILENE .
to prepare: 20 mik.
Yl cup cold water
2 tablespoon! (2 env. ) unflavored gelatin
1 cup quick chicken broth (dissolve 2
chicken bouillon cubes in 1 cup hot water)
3 cups tomato juice
Yi 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 mm. 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 his.
3. Just before serving, beat mixture lightly with
a fork. Garnish each serving with a lemon slice.
About 4 servings
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MELANIE DE PROFT, Food Editor
CHILLED LIMA-BEAN SOUP
to prepare: 25 min.
3 cups cooked large dried lima beans
(about 1 lA cups, uncooked)
Vt cup butter or margarine
Mi cup sliced scallions or green onions
2 - 10V4- to 11-oz. cans (2(4 cups)
condensed consomme
1 cup cream
V teaspoon salt
H 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
CHERRY SOUP
A Hungarian specialty
to prepare: 30 min.
1 qt. water
2 pkgs. (about 2 lbs.) sweetened frozen
tart red cherries
Yl teaspoon salt
H "P CM water
Vi 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 flour. Cover jar- tightly;
shake until well blended. Slowly pour flour mix
ture into cherry mixture, stirring constantly. Bring
to boiling; cook 3 to S min., stirring occasionally.
3. Remove from heat. Gradually add about cup
hot soup to the egg yolks, stirring vigorously. Im
mediately blend 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 or 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.
DOCs M
CHILLED POTATO SOUP GOURMET
to prepare: IS min.
1 10Vi-o. can frozen condensed cream of
potato soup, slightly thawed
1 soup-can water
Yi cup thick sour cream .
XA 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.
About 4 servings
The short cult of modern cookery am usury exem
plified in this Potato Soup Gourrna-o flavor
blend surpassing a deluxe Vichyssotta.1
GAZPACHO SOUP
Dashing and colorful as a Spanish dance, this
"salad soup" will add excitement to an everyday
menu. When made by Spanish cooks, gazpacho is
often jellied, but this easy blender version is
merely chilled thoroughly before serving.
to prepare: 25 min.
2 cups quick meat broth (dissolve 2 beef bouillon
cubes in 2 cups hot water), cooled
3 tablespoons olive oil
1 clove garlic, cut in pieces (spear pieces
with wooden picks for easy removal)
4 to 6 saltine crackers
V onion, sliced " v
3 stalks celery, cut in pieces
4 sprigs parsley
2 or 3 sprigs water cress
2 cups tomato juice"
2 tablespoons lemon juice
1 teaspoon salt
Y teaspoon black pepper
3 or 4 drops Tabasco v
1 medium-size ripe tomato.
Yl small unpared cucumber, cut in -in. slices
1. Combine the olive oil and garlic in a small bowl.
Set aside.
2. Put crackers into blender container; cover and
blend to make coarse crumbs. Turn crumbs in to
a bowl. ;
3. Pour cooled broth into blender container with
the onion, celery, parsley, and water cress. Cover
and blend until coarsely chopped. Pour over
cracker crumbs.
4. Remove and discard garlic from olive oil. Stir
oil into vegetable mixture. Thoroughly blend in
the tomato juice, lemon juice,' salt, pepper, and
Tabasco. Chill thoroughly, until flavors are blended,
about 4 hrs.
5. Just before serving, rinse tomato; peel, cut out
stem end, and cut into eighths. Add tomato and.
cucumber to soup. Serve in chilled bowk.
About 6 servings
CURRIED CUCUMBER SOUP
to prepare: 25 min.
4 cup diced unpared cucumbers
1 cup finely diced pared potatoes, uncooked
cup sliced leeks
V cup chopped parsley
2 14V4-OZ. cans (about 3V6 cups)
chicken broth
Vb cup water
1 Y teaspoons salt
Yi teaspoon dry mustard
Yl teaspoon curry powder
Ya teaspoon white pepper
cup chilled whipping cream
cup diced unpared apple
1. Mix together in a saucepan the cucumbers,
potatoes, leeks, parsley, chicken broth, water, salt,
mustard, curry powder, and white pepper. Cover
and cook until potatoes are tender. Force through
a sieve or food mill. Cool slightly. Chill.
2. To serve, thoroughly blend cream into chilled
mixture. Mix in apple. Garnish each serving with
sprigs of parsley. .
About 8 servings
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