Indianapolis Times, Indianapolis, Marion County, 9 October 1936 — Page 32

SOUP IS 0000 APPETIZER OR ENTIRE MEAL

It Is Important rtant Part of Fare in Some Homes and Ignored in Others.

BY RUTH CHAMBERS National Livestock and Meat Board

Soup is an important part of the | fare in many households, and it is | almost overlooked in others. Its| place on the menu varies. It may | be simply an appetizer, or it may be | tke main dish. Clear soup is chiefly flavor and water and has almost no food value. It serves as a pleasant stimulant to | the appetite. On the other hand, | a hedrty soup, containing meat, vegetables, cereals, even dumplings, | is similar to a stew and may serve | as a meal in itself. And between | those two extremes is a wide variety | of soups. Soups may be divided into two | general classifications, those made with a meat stock base and those . made without stock. Cream soups are an example of those made without stock, although sometimes meat stock is used to give them flavor. In fact, flavor is of utmost importance in soup-making. For that reason as much of the flavor of meat as possible is extracted to make meat stock.

Meat Cuts for Soup

Economical cuts of meat, containing bone, are used in soup making; for instance; the shin or lower part of the round, the neck, the hind shank and the knuckle bone of the chuck. There should be about three parts of lean meat tQ one part of bone. Veal shanks are not so well flavored as beef and seldom are used alone. Lamb or mutton neck and shanks are used to make broth; especially the well-known Scotch broth, served with meat cut in cubes and with barley and vegetables. In making soup stock, the meat is put on in cold water which is gradually brought to a simmering temperature. The cooking should be continued at this temperature for three or four hours to extract as much of meat juices and flavor as possible. For this reason, it is well to cut the meat in small pieces and to break the bones. For brown stock, the meat may be browned before cooking.

Ingredients for Soups

Besidese the meat flavor, seasonings are added to the coup. The French cooks, who have the reputation of being the world’s best soupmakers, are adept in the use of seasonings. : Among those herbs and spices which may be used in making soup are bay-leaf, thyme, parsley, marjoram, allspice, celery salt, cloves, mace, onion salt, paprika, and white and black pepper. - Vegetables which are good to serve in soup are celery, carrots, beans, peas, green peppers, onions, turnips _ and tomatoes. Left-overs of meat and vegetables—the bones of a roast, for instance—may be used in soupmaking. Meat which has been used for| soup retains its food value and therefore should not be discarded. Only its flavor has been extracted. It can therefore be used with condiments or vegetables to give it flavor, as, for instance, in hash, croquettes or scalloped dishes. Here is a basic recipe for brown soup stock.

Brown Soup Stock

pounds shin of beef and marrow bone to 5 quarts of water sprigs parsley small bay-leaf sprigs marjoram cup sliced onion ¢ cup diced carrots a cup sliced celery and leaves peppercorns tablespoon salt |

i | i { i i i |

Cut meat into small pieces. Put py

Marmalade Rolls Are , Favored

for the Afternoon Tea Hour

DRESS UP SA

BY USING BANANAS

Easy to peel, easy fp slice, and easy to eat, a banana is a very i your s seems “skimpy” or plain, dress it UD by arranging sven Slices of ripe bananas around the edge. Sprinkle the banana slices with fruit juice—orange, lemon, grapefruit or pineapple—and they won't discolor.’ You will find the banana flavor combines well with salad—

teaspoon 13 cups white sauce Combine all ingredients and bake in a casserole for about 30 minutes. Then cover with baking powder bis- | cuits and bake for 15 minutes more.

Marmalade rolls are popular at the afternoon tea hour. Make them with orange, peach or any favorite marmalade. If you're fond of ginger, use the same recipe, substituting preserved ginger for marmalade.

By NEA Service Eugene Field once wrote a charm- | SWeet.

cuits spread with jam, but. not too

meat, fish, fruit or vegetable. ° Serves six.

ELD: Smoked Sliced PORK c= Fresh Prowl a

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LIEBER PAT HENRY CHAMP VELVET

IE S

QU Al PEE HAS

ing poem which began:

“I wished I lived away down East where codfish salt the sea And where the folks have pumpkin pie and apples sass for tea.”

Well, maybe they do, but most modern women will forego the pumpkin pie for tea, and even the “apple sass.” One sees less and less of food-burdened tables. Every one is figure-conscious today and, even if vanity isn’t the reason for avoiding heavy foods, few want to gorge themselves so near the dinner hour. The rule of good taste (in more ways than one) still is simple refreshments for tea or cocktails. This can’t be stressed too often. Dainty, simple sandwiches, not distorted into fancy shapes, either, plain cookies or good, old cinnamon toast are, especially in this day of slender figures, the best refreshments. Don't expect your guests to eat a large piece of rich cake at 5 in the afternoon. The hostess who plans such refreshments is doomed to disappointment. Now, for some practical suggestions. Tea sandwich fillings may be just plain butter with a little chopped parsley or chives mixed with it, cream cheese diluted with a little cream and just a taste of ginger in it; or watercress chopped and mixed with butter. Yes, as simple as that. No sharp cheeses are in order at tea time.. Save them for that glass of. cold beer around midnight. = + If you want something hot with your tea, use cinnamon toast, as mentioned above, of very thin slices of bread, or tiny baking Powder bis- / |

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This recipe is easy to prepare

Te prepare the main dish, separate the eggs and place whites in mixing bowl — leaving yolks in the shells. Add salt and pepper to whites, beat until stiff and fluffy. Put the yolks into nests of egg whites, sprinkle liberally with Cloverbloom Cheese, and bake until slightly brown, Then serve with crisp, crunchy slices of Armour’s Star Bacon, toast, green beans and vegetable slaw.

one-half into the soup kettle and! §

~ the soup kettle and bring slowly to | [& the boiling point, then reduce the |}

heat to a minimum and simmer for | three or four hours. Vegetables and ! seasoning should be added in the last hour of cooking. Strain and ‘keep in acool place until wanted.

Onion Soup With Cheese

4 cups beef stock 4 large onions 8 tablespoons grated cheese (preferably Parmesan) 2 tablespons butter 4 slices bread . Slice onions very fine and fry them in melted butter until they are brown, Then add the brown stock and boil until the onions are tender, about 15 minutes. Toast slices: of bread and place in the bottom of a tureen. Pour hot stock over the toast and serve immediately.

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Meet the Vagabond From Indiana

THE editor has asked me to introduce myself to you. Well, that’s easy. For I am one of those newspaper freaks known as a “roving reporter.” So far as I know, there are only three of us in America. It is my job to go here and there and all around, with-

out rhyme or reason, and write pieces about such inter-

nationally significant subjects as grasshoppers, and people with broken legs, and old men who live in tin houses. 1 don’t know why I do it; I guess it’s for the big pay 1 get. I make more in a year than Heywood Broun does in a week. My name is Pyle. In the past two years I have introduced myself to at least 5,000 prospective interviewees. And all but two have immediately addressed me as Mr. Plye, Pine, File, Pike, Powell or Pie, in the order named. The other two didn’t catch the name at all.

HICKS AND HICKS

This roving job has taken me into every state in the Union (except Utah, and I'm on my way there now), all the provinces of Canada, eleven states of Mexico, and into Guatemala. About half my time is on the back roads, and - half of it in the cities among people who think only farmers are hicks. Everywhere 1 go, people are jealous of me. They think it must be wonderful just to ride around with your expenses paid and have nothing to do but write one column a day. They're practically right. They'd be completely right if it weren't for the column. But I have a friend in Los Angeles who sees my job for just what it is. He's always giving me the razz. He says, “While you're making all those tank towns why don’t you take on a line of hay rakes and ladies’ underwear? Then you could get commercial rates at the hotels and pile up a lot of velvet on your expense account.”

"8 =» 8 =» =

"TRAVEL is much better than going to college. You learn such things as that Pierre, the capital of South Dakota, is pronounced “Peer” ; that “rip-rap” is the re-enforcement they put on the upper side of a dam; that the Flathead Indians don’t have flat heads; and that ranchers brand sheep by painting the brand on their wool. : You also learn that people who travel the same little rut every day of their lives seem to be the people who get so very smart and know everything, and are so positive. Like Sherlogk Holmes, I make deductions as I wander from here to there. Here are a few you might paste in your ~ hat for future reference: Repeal is a mess. The liquor laws are different in every state, and different even within states. In some places the phoney 3.2 beer is wool over the eyes. Children are allowed

"in beer saloons, because beer is legally non-intoxicating. A lot

of people (and people who like to drink, too) think we're forcing prohibition back upon ourselves. All this talk that we’re becoming a nation on wheels, and that within ten years half the population will be living in trailers, sort of puzzles me. I am on the roads constantly, and I don’t see any excess of trailers. And I ought to be the first one to notice it, because I hate trailers. There are too many young women in the world for their own good. At all the vacation places, on boats, in national parks, at the lakes, you see them. Hordes of them. Women without men. They save their money for a lake cruise or a week al the resor{s, hoping for moonlight and young men and romance. All they find is straight moonlight. There just aren’t enough young men. It is a disappointment so intimate that I doubt if a girl even dare cry about it in her own room, but to me it’s one of the saddest things in our whole society.

hod 8 » . 2 =

MY politieal deductions, as gathered from the well-known populace from Maine to California, fall into two groups. They are: 1—If Landon is elected, there will be a revolution within 48 hours. 2—If Roosevelt is re-elected, there will be a revolution within two days. If people could just get my name straight, I think 1 might enter the Presidential race and avert all that blood-

~ shed.

They say newspapermen meet such interesting people. “That's right, 1 guess. The grandest man I have met in my ‘traveling is Walter A. Folger, of Medford, Ore. Mr. Folger is , 78 now. He retired at 51, fixed up his family with annuities, ‘and has spent the last 27 years just knocking around the world by himself. He has been every place you can think of. He always goes on freighters. He hopes he'll be buried ‘at sea. The most dramatic thing I ever ‘saw was in New Brunswick, Canada, when we drove into a little town just as a forest fire SWepL in: We Saw the grst, house catch and blaze an e despair an ic in the eyes of the people was almost unbearable. pam y The most peaceful ‘1 have ever felt was one morning, just outside of Panama, when I was up and on deck at 3:30, and sat watching the red ball of sun inch up over the still, watery horizon. You could actually see it move. The most beautiful natural “sight I ‘have ever Seen is Lake Louise, in Canada. The maddest 1 have ever been was sitting up all night writing this. : So Jong. LL meet you tomorrow in my column in Tha

Ernie Pyle is only one of the fea ture columnists writing daily for