Indianapolis Times, Volume 39, Number 195, Indianapolis, Marion County, 23 December 1927 — Page 17

DEC. 23, 1927.

Times Gives Prizes for Twenty Soup Recipes

~ J l ]** c ° ol wm , ter days we have been having make soup a most welcome dish in many a household. Today The Times recipe department is publishing the twenty best recipes for soup which were submitted by readers for this special day. Each reader whose recipe is printed today will receive a check for one dollar.

Next Friday, almost the end of the year, the men readers of The Times will be given a chance ter show their prowess at cooking. Recipes for next Friday must be in the office by Wednesday noon and may be for any dish, just so they are submitted by men. Women, close the old year right by having your husband send in a recipe for next Friday’s special page, and let him have a big fling before leap year comes. Each man should send only one recipe, and readers whose recipes are printed will receive dollar checks. Send all recipes to the recipe editor of The Times. Each day except Friday The Times prints a miscellaneous recipe which may be sent to the recipe editor any time. Send one right away. And be sure to see that your men folks send in one of their favorite recipes for next Friday. Here are the ways to make soup: Calf’s Head Soup Remove the brains from a calf’s head and wash it in cold water until the water is clear, put in a kettle with enough water to cover, add a teaspoonful salt, let boil until meat is tender, take all meat off the bones and cut in small pieces. Take the tongue and skin and cut in thin slices, strain the liquid through a sieve and pour back into kettle and £dd enough hot water to make a half gallon :'f soup, put in the meat and tongue, add one small chopped onion and the following spices: One dozen of cloves, two dozen whole black peppers, six laurel leaves crushed fine, tie spices in a thin piece of muslin, add three slices of lemon and one teaspoon of vinegar, let boil for one-half hour; stir one large tablespoonful flour in enough water to dissolve it, drop into soup and let boil for five minutes. EMMA LOUISE COOPER. Cumberland, Ind. Duchess Soup Scald one quart of milk and one tablespoon minced onion together in a double boiler. Add two tablespoons tapioca, one-half teaspoon salt and one-sixteenth teaspoon pepper, cook fifteen minutes, stir often. Add two tablespoons butter, one-fourth cup grated yellow cheese and two tablespoons chopped parsley, afnd cook until the cheese is melted. Serve with croutons or crackers. MRS. WINIFRED NEALE. Danville, Ind. Chestnut Puree One cup mashed chestnuts (large nuts), one cup milk, two tablespoons flour, two tablespoons butter, one teaspoon salt, one-eighth teaspoon pepper, one-eighth teaspoon celery salt, one cup white stock. Cook Spanish chestnuts for ten minutes; then remove the shells and skins and mash the chestnuts.’ Make white sauce of the milk, flour and butter. Add to this the mashed chestnuts, salt, pepper, celery salt and stock, Heat thoroughly and serve. MISS TERESA BEDINGHAUS. 1650 Union St., city. Chicken Curry Soup One can chicken soup, one cup water, one-fourth cup boiled rice, one-half teaspoon curry powder, one small onion, tablespoon butter, salt and pepper, minced parsley. Mince onion and simmer golden brown in the butter. Add this to chicken soup and water heated in double boiler. Add rice, wet curry powder with little cold water to prevent lumping and add. Season to taste with salt and pepper. Add minced parsley and serve. MISS DOROTHY BUERGER. R. R. 5, Box 649, city. Green Pea Soup One quart of peas, three pints of water, one quart of milk, one onion, two tablespoons butter, one tablespoon flour, three level teaspoons salt, one-half teaspoon pepper. Put peas in stew pan with boiling water and onion and cook until tender. Pour off water, saving for use later. Mash peas fine, then add the water

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in which they were boiled and rub through a sieve. Return to saucepan, add flour and butter blended together, salt and pepper. Now gradually add the milk which must be boiling hot. Beat well and cook ten minutes stirring frequently. MRS. EMILY PFEIFER.' 1533 College Ave., city. Brown Vegetable Soup Six pounds skin of beef, three to six quarts of water, one bay leaf, six cloves, one tablespoon mixed herbs, two sprigs parsley, one-half cup each of carrots, turnips, celery, onion, potatoes, cabbage and tomatoes. Wipe beef, cut lean mest into inch cubes; brown one-third in hot frying pan; put remaining twothirds with bone and fat into soul) kettle; add water and let stand thirty minutes; place on back of stove, add browned meat and heat gradually to boiling point, cover and cook slowly six hours; add vegetables and seasoning. One hour before it is finished, strain and put away to cool. Remove all fat, reheat and serve. MRS QUEEN V. LORD. Mays, Ind. Chill Soup One pound of hamburger, one quart of tomatoes, run through a sieve, one can of kidney beans, two cups of gnions, cut up fine. Fry the meat and onions in grease. Put other ingredients together and cook slowly for a short time. Season with chili pepper, black pepper and salt, to suit taste. MRS. MARY HECK. Hope, Ind. Potato Soup Four medium sized potatoes, three cups water, one-fourth teaspoon pepper, one and one-half teaspoons salt, one medium sized onion, three tablespoons butter, two cups milk, one green pepper. Wash potatoes, pare and dice. Add water, salt onion and green pepper. Boil twenty minutes until potatoes are soft. Work through a fine sieve, add milk, butter and pepper. Reheat and serve at once. MRS. H. J. WEEMHOFF. v 507 W. Dr., Woodruff PL, city. Cream of Com Soup Chop one can of corn very fine, add two cups boiling water and cook slowly for twenty minutes. Add two cups of scalded milk and one and one-half teaspoons sugar. Melt <vo tablespoons butter, add two tablespoons flour. Blend well and add enough of mixtune to make thin enough to pour. Add to soup; add one teaspoon of salt and pinch of pepper. Serve hot and sprinkle with paprika. MRS. CHARLES KERR. R. R. 7, Greencastle, Ind. Turtle Soup Dress and cook until tender one large or two small turtles, about ten pounds in all. Separate from the bone and prepare the following vegetables chopped fine: One pint of cabbage, one pint of potatoes, one-half pint of corn, one-half pint of shelled peas, one-half pint of onion, one pint of green beans, onefourth pint of soup beans, three tablespoons of rice, one-fourth nint carrots, one pint of tomatoes, a few sprays of parsley or bay leaf. Let beans get well done before adding other vegetables then put all into the turtle stock with the meat and cook slowly for an hour. A dash of milk just before removing from the fire will improve the flavor. Season to taste and serve hot. This will make about six quarts. MRS. E. P. WHIJTE. 911 N. Highland Ave., city. Oatmeal Soup Italienne One tablespoon of butter, one small onion, one-half green pepper, tablespoon of flour, one teaspoon of salt, one cup of cooked oatmeal, tw cups of milk, one-half cup of grated cheese. Melt the butter, cut up the onion and the pepper and cook in the butter until slightly brown. Remove from the fire, stir in the flour and the seasoning, then add the oatmeal and milk. Cook in a double boiler, strain and serve. When serving at the table, sprinkle with grated cheese. MRS. EMMA SANFORD. 1009 Darlington Ave., Crawfordsville, Ind. / Turkey Soup One tablespoon of butter, one slice of onion, three stalks of celery, one cup of cream, three tablespoons of rice and salt and pepper to taste. Chop the onion and brown in butter. Add the turkey carcass and any dressing left over, cover with

one quart of cold water ana simmer for two hours. Strain and return the broth to the kettle. Chop whatever meat can be taken from the turkey bones, very fine and add to broth with the rice, celery also chopped fine. Cook for one-half hour or until the rice and celery are tender. Add cream, season and serve. GENEVA HOLYCROSS* 1567 Broadway, Apt. 8, city. Lentil Soup Soak qne cup of lentils in cold water eight hours, drain, add one pint of boiling water and two quarts of stock, one small onion and a twoinch cube of fat salt pork: Simmer about three hours, rub through a sieve. Add two tablespoons butter and one tablespoon cornstarch cooked together, one and one-half teaspoons salt and a dash of white pepper. CHLOE MORRISON. Roachdale, Ind. Cream of Salmon Soup One quart of milk, three tablespoons of flour, three tablespoons of butter, two cups of salmon, salt and pepper. Heat the milk in a double boiler. Cream butter and flour and add to hot milk. Stir until the milk thickens. Then add the salmon, minced fine and season to taste. MRS. RILEY ILGENFRITZ. Dayton, Ind. Tomato Soup To a can of tomatoes add a pint of water, one bay leaf, four cloves, one teaspoon salt and four peppercorns. When these ingredients have been thoroughly boiled strain through a fruit sieve. Put a pint of this mixture into a saucepan in which has been melted a heaping tablespoon of fluor, a tablespoon of sugar, and, one tablespoon of butter. As soon as this thickens pour into the main part and heat ready for serving. ELEANOR PECK. 2206 Kenwood Ave., city. Rice S.oup Use six cups of chicken or beef broth with some butter to make it richer. Add a half cup of rice and stir until tender. Beat the yolks and whites of two eggs separately and then mix and add the juice of one lemon. Add hot broth gradually until eggs are thoroughly cooked beating it in lightly. When finished pour all in kettle and remove from fire, and serve at once. Season with salt and pepper. MRS. ROY BRADSHAW. 1031 N. Beville Ave., city. Cream of Celery Soup One quart of milk, one well beaten egg, one tablespoon butter, one teaspoon chopped onion, one tablespoon flour, one teaspoon salt, onehalf teaspoon white pepper, pinch of cayenne, one pint of stewed and strained celery. Scald milk with onion. Melt butter, add flour and cook until frothy, but be careful not to let the butter brown; add one cup of the hot milk slowly and cook together until thickened. Return to double boiler. Add seasonings, then strained celery. Strain slowly the combined mixture over a well beaten egg, stirring well. MRS. A. R. M’LANE. 3326 N. Illinois St., city. Oyster Soup Strain the liquor from two quarts of oysters into the kettle and put on top of the stove. Then pick over the oysters carefully removing every particle of shell. Heat three pints of fresh milk or if you have it, half rich cream: season with salt, pepper. Rub together three ounces of butter with a nounce and half of flour, stir this into the milk when scalding hot, and as soon as it begins to thicken add the liquor from the oysters. Stir well and add the drained oysters. When they puff out on the edges they are done. Serve with soup crackers or toasted bread. MRS. REA BALLARD. 1011 city. Black Bean Soup Soak one pint of black beans over night. In the morning pour off the water; add fresh, bring to a boil, adding a pinch of soda. Drain off that water adding fresh water again and also add one-half pound fat salt pork, small can of tomatoes strained, small onion cut fine. Boil until tender. Before serving add a

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: THE INDIANAPOLIS TIMES

pinch of mustard, a little lemon juice and slices of hard boiled egg. LEONA M. BARKER. 63 Alton Ave., city. Water Cress Soup Chop fine one bunch water cress, put in two and one-half cups veal stock, bring to a boil and, simmer about ten minutes. Strain through a cheesecloth, melt five tablespoons butter, add one-fouVth cup flour and stir in the stock. Bring to the boiling point, thqn add two cups cream t one teaspoon salt, oneeightn teaspoon p^jper. MRS. CORA DELL. Clayton, Ind. ’ GEOGRAPHY STRESSED IN COMMERCE STUDY Special Room for Maps Arranged at University of Notre Dame. Bu Times Soccial NOTRE DAME, Ind., Dec. 23. Geography is coming into the front ranks of commerce' studies at the University of Notre Dame. A special room in Science Hall will be fitted out with large maps of the United States and foreign countries, Dean James E. McCarthy, of the College of Commerce announces. The maps, which have been designed especially for commerce students, have been in preparation since last spring, and are expected to arrive this week. For next semester Dean McCarthy plans several courses for an Intensive study of the location of cities and countries to give commerce students a thorough knowledge of geographical positions. Herbert J. Bott, professor of marketing in the College of Commerce, will have charge of the geography room. YULE TOYS TO COST U. S. 200 MILLIONS Biggest Job Santa Claus Ever Has Undertaken. Bu NBA Service NEW YORK, Dec. 23.—Two hundred million dollars worth of toys will be delivered this Christmas Day, the biggest job Santa Claus has ever undertaken. H. G. White, president of the Toy Manufacturers of the United States, says so, and he ought to know, for 90 per cent of the toys in this country have been made here. “Children are demanding action toys,” he says, “like steam shovels, motor trucks and airplanes. They want to do on a small scale what grown-ups are doing.” It was noticed, however, that the value of doll carriages that will*go to the youngest generation is far in advance of the value of real baby carriages.

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Cut Rock The old Christmas favorite. Brilliantly colored, beautifully designed, delightfully flavored. Pound 15 FRUIT

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Pure Cane Sugar Jack Frost, 5-lb. pkg., 37c; BULK 10 “59® Jack Frost 4X Powdered Sugar—. Lb. pkg 10c

PAGE 17

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