Herald & Lantern 8 August *84 dining & entertainment i9

Soups to Cheer Rainy Days

BY FLORENCE L.D. HEAL Perhaps by the time this article is printed the cool rainy weather we have had in July will all be gone and bright shineshine will prevail. Some soups I give my family on cool days and also to use up leftovers and surpluses follow. CREAM OF LETTUCE SOUP y4 cup butter or oleo Vi cup thinly sliced onion I cup light cream

I large head lettuce, quartered 5 cups chicken stock 1 cup fresh peas salt and pepper to taste Flour to thicken to desired thickness Chopped fresh mint In a large skillet melt butter and saute onions until they are wilted. Shred lettece and add. Code them for five minutes or until they are wilted. Add chicken broth. (I use five packages of Herb-Ox bouillion to make my chicken stock). Force

through a food mill. Return to pan. Add light cream < If you desire a thick soup, blend flour with the tiquid and stir and cook until desired a thick soup, blend flour with the liquid and stir and cook until desired thickness). Add peas. Heat the mixture and add salt and pepper, garnish the soup with fresh mint. C R E A M O F CAULIFLOWER OR BROCCOLI SOUP 2 tablespoon butter I yellow onion, chopped Yi teaspoon curry .5 cups chicken broth I medium cauliflower, cut up. or 3 benches broccoli I potato, peeled and diced Yi cup heavy cream *Salt and pepper Chives or 'parsley to garnish Saute onion in butter. Stir in curry. Bring broth to boil. Add onion, cauliflower or broccoli, and potato. Cover and simmer 30 minutes. Puree in blender. Add cream. Season to taste. Serve hot or cold. Serves 8. Freezes well. CREAM OF POTATO SOUP 1 cup over mashed potatoes 3 cups milk I tablespoon butter 1 slice onion Salt and pepper 1 tablespoon flour Heat milk and onion together, but do not boil, pour over cold mashed potatoes and press through a strainer. Melt butter and stir in flour but do not brown, add milk mixture slowly, stirring constantly until thickened. Add seasoning. Add a little At grated cheese on each plate S of soup « CLAM SOUP 2 tablespoon flour I tablespoon butter I I quart milk Celery salt Cayenne 1 cup minced clams Melt butter and flour in * saucepan. Add milk, stirring constantly; when thickened add celery salt and cayenne to taste, add minced clams and their juice , let it boil up once and serve very hot.

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J CREAM OF CARROT SOUP 2 cups carrots, sliced thin 3 cups boiling water 2 cups light cream >/4 teaspoon salt Pepper 2 tablespoon butter Cook carrots in the boiling water for 15 minutes Add the light cream and salt and pepper to taste i When hot add 2 tablespoons butter. Sprinkle each cup of soup with paprika and chopped parsley. (Celery may be substituted for the carrots i Florence L. D. Heal' of Cape May is a former I supervisor of home economics for the state of I New Jersey.

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All dinners served w/french fries, coleslaw, a dinner roll, lemon wedge and various sauces. . \ OPEN DAILY FOR LUNCH A PINNER 9 A. Mp ^