Fmmlly WmsMy OookhOOk / MEUKhlE DE PROFT, Food Editor JELLIED CONSOMME MADRILENE TO PREPARE: 20 MIN. Vi cup coM walffr 2 lablrapooim (Z cnv.) nnflavorMl ||«lalin 1 rup quirk chirkcn bnith (dimolvv 2 rhirkcn bouillon cubes in 1 cup hoi water) 3 cup* tomato juice Vi cup chopped icrecn |iepper 1 teaapoon Runar 2 teaspoitna lemon Juice 2 teaap«N>n* Angoatura aromatic liittcra 1. Pour water into a small bowl. Sprinkle gelatin evenly over water. Let stand about 5 min. to soften. 2. Blend together in a saucepan the chicken broth, tomato juice, green pepper, and sugar. Cover; simmer 6 to 8 min., or until green pepper is tender. Strain. Add the lemon juice, aromatic bitters, and softened gelatin to the hot broth. Stir until gelatin is completely dissolved. Pour into a bowl and cool. Cover and chill until firm, about 5 hrs. 3. Just before serving, beat mixture lightly with a fork. Garnish each serving with a kmon slke. About 4 servings CHILLED LIMA-BEAN SOUP TO PREPARE : 25 MIN. 3 eupa cooked large dried lima beana (about 1 VA cupa, uncooked) Vt cup butter or margarine >/i cup aliced acalliona or green oniona 2 - 10^- to II-OS. cans (2>/j cupa) condenaed conaommc 1 cup cream '4 teaapoon aalt U teaapoon Accent 1. Heat butter in a large saucepan over low heat. Add the onion and cook over medium heat, occasionally moving and turning with a spoon. Remove from heat. 2. Stir in the lima beans and consomme. Return to heat and cook about 10 min. 3. Force vegetables through a fine sieve- or food mill. Set aside to cool. 4. Blend in the cream, salt, and Accent. Cover and chill. Serve in chilled bowls garnished with paprika and chopped chives or parsley. 10 aervings CHERRY SOUP A Hungarian specialty TO PREPARE : 30 MIN. 1 qt. water 2 pkga. (about 2 Iba.) aweelened frozen Urt red tiherriea '/4 teaapoon salt \^ cup cold water •4 cup flour 3 egg yolka, slightly beaten 1 cup thick sour cream 1. Bring water to boiling in a 3-qt. saucepan hav ing a tight-fitting cover. Add frozen cherries and salt; break up frozen blocks with a fork. Bring (< boiling. Cover and simmer 10 min. 2. Meanwhile, pour cold water into a 1-pt. screw- top jar; sprinkle with flour. Cover jar tightly shake until well blended. Slowly pour flour mixture into cherry mixture, stirring constantly. Briin- to boiling; cook 3 to 5 min., stirring occasionally. 3. Remove from heat. Gradually add about Va cup hot soup to the egg yolks, stirring vigorously. Immediately blei|d into soup. Stirring constantly, cook over low heat 2 to 3 min. (Do not overcook or allow soup to boil.) Remove immediately from heat. Gradually- add about 1 cup hot soup to the sour cream, stirring vigorously. Immediately blend into remaining soup. Cool slightly. Chill. About 6 servinys NOTE: jresh tart red cherries, pitted, can he substituted jor the frozen cherries. Sweeten the soup to taste. Chilled soups are considered by many famous chefs to be the brightest spot in warm-weather menus. They are a short road to good eating and can be easily prepared. A generous bowl of soup, surrounded by crushed ice and accompanied by crisp crackers, makes a satisfying luncheon dish all by itself. Or served as the first course of ia Summer meal, no appetite-awakener ranks hi^er. Here are six delicious chilled soups easy; to do and so rewarding in subtle flavor and attractiveness like It CHILLED POTATO SOUP OOURMET TO PREPARE : 15 MIN. I — lOVi-OE. can frosea condensed cream of potato soup, slightly thawed 1 soup^n water H cup thick sour cream '4 cup sliced radiahes 2 tablespoons chopped green oniona 1. Heat soup and water in a saucepan until soup is thawed; stir occasionally. 2. Remove from heat and cool. 3. With a rotary beater, beat in a small amount of sour cream at a time until mixture is smooth. Stir in radishes and green onions. Chill thoroughly, 2 to 3 hrs. About 4 servings The short cuts of modom ceokory oro truly exem- plifiod in this Potato Soup Oourmot —a flavor blond surpassing a doluxo Vidiyssoiso.
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