SS ee Sw he see TN Ree LN aL eases ee Ss eee eePeE_R_— LTE TT en Re he Se Se ee

(
(

) Soups and Beverages

See ee Ee EE eS OE Oe ee el EE ee ee ee ee ee ee ee ee eS

CLAM CHOWDER

1 large or 2 medium onions,
chopped

2 medium potatoes, peeled and
diced

6 rashers of bacon
Salt and pepper to taste

1 large can clams, whole or minced

6 cups milk

14 teaspoon smoked salt, (optional)
Flour to thicken

1 cup celery, chopped

Cook onions, celery and potatoes in
very little water until just tender
(5 to 10 minutes boiling). Snip bacon
in small pieces with scissors and fry —
not crisp. Drain off fat and add to
vegetables. Add milk and bring to a
simmer — but do not allow to boil.
Add clams and nectar. If whole clams
are used, snip with scissors. Simmer
slowly for 15 minutes. The smoked salt
is a pleasant addition to the flavour.
Thicken with flour mixed with cold
milk. Serves 6 to 8.
—JEAN BAIN

BLENDER ALMOND SOUP

1 cup almonds

3 cups chicken stock or bouillon
1% teaspoon dry mustard

%4 teaspoon paprika

% teaspoon sugar

1 tablespoon flour

1 cup cream

Sauté almonds in a little butter. Turn
into blender, adding 1 cup stock, mus-
tard, paprika, sugar and flour. Blend
well. Turn into saucepan; add remain-
ing stock and cream. Reheat—do not
boil. Serves 4.

—Doris TRITES

CURRIED CHICKEN SOUP

1 can cream of chicken soup,
1 can light cream
% teaspoon curry powder
% cup of milk
Mix curry and milk, add to soup and
cream mixture. Heat well and serve.
—LILIAN MARGETSON

DINNER SOUP

1 tin tomato soup
1 tin pea soup
2 Oxo cubes
2 tins water
Mix — heat — and wait for the
compliments.
—BETTE MARETT

SPLIT PEA SOUP

1 pint split peas

1 small onion, chopped

1 carrot, sliced

4 outer stalks celery

3 quarts water

1 ham bone

2 tablespoons salt (if ham is not

too salty)

1% teaspoon pepper

1 tablespoon powdered mint

2 tablespoons flour

2 tablespoons butter
Wash peas, check and remove black
ones, and soak overnight. Place ham
bone and vegetables in a large kettle,
add water and bring to boil. Boil gently
for 3 to 4 hours, rub through strainer
and reheat. Bind with butter and
flour rubbed together, stir and boil
for 15 minutes. Sprinkle mint on serv-
ing dishes, if desired. This is improved
by preparing the day before and re-
heating.

—Ir1is YOUNG

Next time you cook prunes, soak
overnight in cold tea with a slice of
lemon and cook in the same liquid.