Sums

“Peace hideth herself under the lid of a well-managed pot.”

QUICK-AND-EASY
PUREE MONGOLE

1 can tomato soup

l can green pea, split pea, or bean
with bacon soup

1 can consomme

2 or more cans of water

Simmer all together, and serve with
croutons or melba toast. Sprinkle with
parmesan cheese.

—CLARA LEITH

CORN SOUP

Cook a small onion, chopped in a little
salted water, add 1 can cream style corn,
and 1 can milk. Thicken - slightly.
Sprinkle with chopped parsley before
serving.

—EDNA ORR

CORN FEAST SOUP—DANISH

STYLE MEAT DUMPLINGS
Soup:

3 bouillon cubes

6 cups water

1 bud garlic (optional)

1 teaspoon salt

1 cup each carrots, onions, celery,
potatoes (all cut small)

2 No. 303 cans Del Monte Golden
Cream style corn

Dissolve bouillon cubes in water in large
kettle. Add garlic, salt, carrots, onions,
celery and potatoes. Simmer for 14 hour.
Meanwhile mix all dumpling ingredients.
Form into small balls 1” diameter. (Makes
30). rie « carefully into simmering soup,
cook 14 hour. Add Del Monte corn and
reheat until piping hot. Makes 6 servings.
Dumplings:

4 lb. ground beef

4 ib. ground smoked ham

1% cup fine cracker crumbs

1 egg

4 teaspoon salt

1 tablespoon finely chopped parsley.

—VIOLET JONES

CHICKEN SOUP

Coarsely grate 1 carrot. Slice thin 1 celery
stalk and 3 or 4 green onions. Cover with
water and cook until tender. Add I can
chicken soup and 1 can hot water and
bring to boil. Before serving add a little

chopped parsley. —Rose EpwarRps

(7)

CREAM OF GREEN PEA SOUP

1 carton frozen green peas

1 medium onion, chopped

1 small potato, choppe

1 cup water

214 cups milk

1 tablespoon butter
Cook peas, onion and potato in water
until very soft. Put through strainer or
food mill, add the milk and butter, salt
to taste, heat till almost boiling. Serves
four. —CLARA LEITH

DELICIOUS SOUP

1 tin Campbell's consomme
1 tin Campbell’s green pea soup
1 cup milk
2 cup cream
Cook, then add 4 cup sherry.

—MARGARET ANDERSON

TOMATO SOUP

Cook half an onion, chopped, in a small
amount of salted water. Add 1 can tomato
soup, and equal amount of milk. Heat,
but do not boil. —EpDNA ORR

CLAM CHOWDER

Drain 3 cans buttered clams. In clam
nectar cook 6 medium potatoes cut in
cubes until soft. Fry—

4% lb. bacon, cut up

2 large onions, minced
Lift from fat and add to potatoes. Add
clams, cut up. Add | large tin evaporated
milk. If necessary add a little water. Last
thing add a pinch of baking soda. Serve
immediately. Serves 8 to 10.

—ELvA DENNIS

COMBINATIONS OF CANNED
SOUPS

Cream of Mushroom, plus Chicken with
Noodles, equals Old-Fashioned Velvet
Soup.

Cream of Tomato, plus Vegetable Soup,
equals Cooperstown Soup.

Vegetable Soup, plus Chicken Noodle,
equals Potage Velour.

Tomato, plus Vegetable, plus
equals Vegetable Cream Soup.
Vegetable, plus Cream of Asparagus,
equals Spring Soup.

Corn Chowder, plus Cream of Tomato,
equals Berkshire Soup.

Green Pea, plus Tomato, equals Puree
Mongole.

celery,