Soups
Reading edition
Cream soups make a delightful addition to the diet and provide a splendid way to include more milk. They also are an excellent means of using left over vegetables, vegetable water, and the liquid from canned vegetables. Cream soups not only stimulate the appetite, causing the digestive juices to flow more freely, but also are very nutritious. Because Carnation Milk is rich and creamy it is the secret of the creaminess of these soups.
Garnishes for Cream Soups
What a magic effect a little garnishing has and how easily it converts a simple dish of soup into one that is deliciously attractive! The following garnishes are all suitable for cream soups:
Vegetables cut in fancy shapes Dash of paprika Bit of chopped parsley Little grated cheese Spoonful of whipped cream Spoonful of puffed rice Croutons Toasted cheese sticks Squares of custard
CREAM OF TOMATO SOUP
1 can of tomato soup 1 tall can of Carnation Milk
Heat the milk and the tomato soup in different pans but at the same time, watching carefully to prevent scorching. When both are piping hot (not boiling) and you are ready to serve, pour the hot tomato into the hot Carnation and serve immediately. To avoid curdling be sure to pour the tomato into the milk instead of vice versa. Do not combine the tomato and milk until ready to serve as these should be heated separately. This makes a thick and delicious soup. Serves 4.
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CARNATION MILK MAKES CREAMY SOUPS
CREAM OF PEA SOUP
1 No. 2 can peas 1 slice onion 1½ tsp. sugar 1½ tsp. salt ⅛ tsp. pepper 2 tbsp. butter 2 tbsp. flour 1 cup Carnation Milk 1 cup water
Drain and measure liquid from peas and add enough water to make 2 cups of liquid. Add peas, onion, sugar, salt, and pepper and simmer for 15 minutes. Rub through a sieve. Make a white sauce of butter, flour, and Carnation diluted with water. Add paprika. Combine pea mixture and white sauce and serve while hot. Serves 6.
CREAM OF POTATO SOUP
3 medium sized potatoes 2 slices onion 2 tbsp. butter 2 tbsp. flour 1½ tsp. salt ⅛ tsp. pepper ¼ tsp. celery salt 2 cups Carnation Milk 2 cups potato water 1 tbsp. chopped parsley
Cut potatoes in small pieces and cook with onion in boiling salted water until tender—use 3 cups of water and ½ teaspoon salt. Drain (saving the potato water) and rub the potatoes through a sieve. There should be about 2 cups of potato pulp. Make a white sauce of the butter, flour, seasonings, Carnation, and potato water. Add slowly to the potatoes, stirring to keep smooth. Reheat in the double boiler. Sprinkle with chopped parsley and serve very hot. Serves 6.
CREAM OF CELERY SOUP
3 cups celery 1 slice onion 2 tbsp. butter 3 tbsp. flour 1 tsp. salt ⅛ tsp. pepper 2 cups Carnation Milk 2 cups celery liquor Paprika
Wash, scrape, and cut celery in ½ inch pieces; cook with slice of onion in 3 cups boiling water until celery is soft—about 30 minutes. Drain (saving the celery liquor) and rub through a sieve. Make a white sauce of the butter, flour, seasonings, Carnation, and celery liquor. Combine celery pulp and white sauce and serve while hot. Serves 6.
CREAM OF MUSHROOM SOUP
1 can of mushrooms (8-oz.) (Get can containing stems and broken pieces) 2 tbsp. butter 3 tbsp. flour ⅛ tsp. pepper 1 tsp. salt 2 cups Carnation Milk Paprika
Drain and measure liquor from mushrooms and add enough water to make 2 cups of liquid. Add chopped mushrooms and simmer for 15 minutes. Make white sauce of the butter, flour, seasonings, and Carnation. Add mushrooms with their liquid and serve while hot. Serves 6.
OYSTER STEW
1 pint oysters 2 cups Carnation 2 cups water 2 tbsp. butter 1 tsp. salt ⅛ tsp. pepper ¼ tsp. celery salt 1 tbsp. chopped parsley Paprika
Carefully clean the oysters, removing any bits of shell. Heat in their own liquor until the edges curl. Season and add with butter and parsley to the 2 cups of Carnation and 2 cups of water which have been scalded together. Serves 6.
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CARNATION MILK MAKES RICH SAUCES