Kankakee Valley Post, Volume 13, Number 9, DeMotte, Jasper County, 8 January 1943 — HOUSEHOLD MEMOS... [ARTICLE+ILLUSTRATION]

HOUSEHOLD MEMOS...

by Lynn Chambers

Savory Soups Soup, makes the meal! It used to mean that soup set tone to what was

to come during the meal, but I’m willing to wager that soup will be the meal on many of these wintry days. It can be quick and easy to fix, yet nourish-

ing and full-bodied in flavor. Serve substantial soup as a main course for a luncheon or dinner with a salad crammed with vitamins and minerals, and a dessert. Green split peas have long been a favorite ingredient of soup. Here they are combined with salami. Other kinds of substitutes of meats or left-over ham may be effectively substituted if you so desire. ♦Split Pea and Salami Soup. (Serves 6) 114 cups green split peas 4’/i cups cold water 1 cup sliced onions 1 cup diced celery 1% teaspoons salt % pound salami 3 cups milk Salt to suit taste * Dash black pepper Soak peas in cold water for 2 hours, in large kettle; add onions, celery, and teaspoons of salt. Bring to boiling point, cover, and simmer hours, stirring occasionally. Remove outer covering from salami and cut in small cubes or strips; add to soup (saving a few pieces for garnish). Simmer 30 minutes longer. Add milk and pepper and additional salt to suit taste. Bring to boiling point. It’s a nice custom to serve just an old-fashioned Brown Onion Soup with its garnish of toasted rye bread and cheese. | Onion Soup. (Serves 8) 6 (1 pound) onions 3 tablespoons butter 1 quart soup stock 6 slices bread 3 tablespoons grated cheese Cut onions into Vs-inch slices. Cook slowly in butter until tender and slightly browned, stirring constantly. Add soup stock, heat to boiling point, boil 2 ot 3 minutes. Toast

bread, put toasted cubes in each soup plate, cover with 2 tablespoons cheese. Pour the hot soup over all and serve with additional cheese if desired. Another soup that can take the place of a main dish is a real Fish Chowder. This Chowder makes use of haddock or cod and salt pork. Fish Cowder. (Serves 6) J . > 3 pounds haddock or cod cut in a solid piece 4 cups boiling water 2 ounces fat salt pork 3 medium-sized onions, peeled and sliced 4 medium-sized potatoes, peeled and sliced 1 quart milk, scalded 1 tablespoon salt % teaspoon pepper Simmer fish in 2 cups water until tender; strain, reserving liquid. Dis-

card bones, skin, etc., cut pork fine and brown slightly. Add onions, potatoes and remaining water

and cook until potatoes are tender. Combine with fish mixture. Add scalded milk, salt and pepper.

A piquant and colorful salad to serve with a soup combines winter vegetables with a sharp french dressing and goes w’ell with soup.

*Celery Slaw. , ' (Serves 4) 1 cup celery, diced 1 cup cooked beets, diced - IV2 cups cabbage, shredded j 2 tablespoons onion, minced • *4 cup french dressing , Salt and pepper to taste Combine celery, beets, cabbage, onion, french dressing, salt a«nd pepper. Chill. Serve in lettuce cups. Garnish with hard-cooked egg. If you’re too busy to make meat stock out of a meat bone and vegetables, called for in some of the soups, make a bouillon, by dissolving one of the concentrated cubes in boiling water. For quicky soups combine some of your favorite canned soups like tomato and green pea, mushroom and chicken, bean and tomato, mushroom and celery, etc. Try topping soups with a dash of paprika, chopped parsley, popcorn, grated cheese, toasted bread cubes, and swirls of whipped cream. ) Lynn Chambers cun tell you how to dress up your table for family dinner or festivities, give you menus for your meals in accordance with nutritional standards. Just write to her, ex plaining your problem, at W estern Newspaper Union, 210 South Desplaines Street, Chicago, Illinois. Please enclose a stamped, self-addressed envelope for your answer. ’ Released by Western Newspaper Union.

This Week’s Menu - . ■ . I ♦Split Pea and Salami Soup ♦Celery Slaw Rye Bread and Butter Sandwiches > Baked Pear Milk ♦Recipes Given