The Malakoff News, Thursday, Feb. 19, 1981-.9A
has known fire for over 500,000
t probably wasn't too long after
t that a caveman thought of
bag of animal~ide, filling it
chunks of meat and
nights with sharp winds,
surely must have fur-
balm for his appetite,
and spirit.
centuries later, with all the
that have come to soup
magic balm is still there.
warm body and spirit,
can be one of the most
of foods when budgets are
soup are wide. They can
clear or cream. Thin,
are served to stimulate the
'In this category belong the
broths. Even the
soups so widely known in
ies of Europe belong
they're often used
Soups are another group; they
vegetables or nuts, but may
also use some fish or fowl, if they're
cream of chicken, shrimp or scallop.
This is a very popular category because
so many of the creamed soups come in
condensed, canned form. They can be
combined with one another or with
favorite foods, and can be made more
nourishing when mixed with milk.
A third category of soups includes
thick ones such as chowders, bisques
and specialty items such as fish, pepper
pot, mulligatawny, bean and vegetable
mixtures. These may be thick because
of their ingredients, since peas and
beans break down during the long
cooking process.
In a class by itself, although a part of
the soup, is the topping used on many of
them. This might be a simple dollop of
dairy sour cream on the noted borsch or
salted, whipped cream atop some of the
milk-based nut or vegetable varieties.
It could be the most famous of all, a
slice of bread or toast sprinkled with
grated cheese as found in onion soup.
It's easy to increase appetite appeal
and heartiness on almost any soup with
urt dressing spices salads
you do to winter salads for
mge and grapefruit sec-
apple wedges and halved
~pes are delightful with a
ogurt Dressing: To one cup
plain yogurt, add 2 tablespoons each
toasted sesame seed and honey, 1
teaspoon each grated orange and lemon
peel and '/° teaspoon salt. Cover and
chill before using.
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a float of buttered croutons or cubed or
shredded cheese.
Making soup
The first step in making a meat soup
consists of getting a broth from the
bones. That means roasting meaty
bones first,, transferring them with
drippings to a large saucepot, covering
with water and letting them cook very
slowly to extract the flavor from the
meat and gelatin from the bones.
There's as much gelatin in two ounces
of bone as there is in a pound of meat, so
it's important to use some bone as well
as meat for first-class broth.
In addition to browning the soup
bones for more flavor, it's a good idea
to cook them with vegetables and herbs
noted for their seasoning power: an
onion stuck with two or three cloves, a
celery stalk, perferably with leaves, a
carrot, a bay leaf or two, a sprig of
thyme or parsley and a turnip. Those
vegetables and seasonings constitute
what the French call bouquet garni. It
also may be purchased in dehydrated
form to use with a fresh onion.
When the broth has finished cooking,
strain it. Cubed vegetables may then be
added to cook with the broth to be ser-
ved as part of it. "-
Chicken broth is made much the
same way as beef. Vegetables, of cour-
se, may also be added. Medium white
sauce is often used to provide a com-
plementary creaminess.
In either case, beef or chicken, the
mature flesh and bones have more
flavor than those of younger animals.
And the price break makes them a good
choice, too.
There's a fine line of distinction bet-
ween soups and stews. The latter are
cooked in much less liquid than the
soups and are always thickened.
Vegetables, too, are in larger pieces as
favorites at Trinidad High School are Penny Johnston and Derek
'(Courtesy Photo)
JUNIOR CLASS FAVORITES at Trinidad High School are Jo Dell Colvin and ~.
John Vermillion. (Courtesy Photo)
i
The right consistency is important for
salad dressing. Here's a good way with
Blue cheese. Combine one cup of cot-
tage cheese with ~/~ cup crumbled Blue
cheese', beating until smooth. Blend in
!,~ cup milk and one tablespoon of fresh
lemon juice. Cover and chill this mix-
ture of P/' cups and use on lettuce or
fresh vegetable salads.
Cedar Creek Bank now has avail- amount of money you normally
ble for , OUeg p ? alo dNOW keep inyourcheckingaccount.
ACCOUN ( o r Were very excited about this
Withdrawal) The NOW " rewarding new alternative to the
COUNT is a'landmark in banking; standard checking account. If you
it is the first checking account in want to find out more, just give us
history that earns you interest, a call at come by Cedar Creek
The NOW ACCOUNT will work in Bank The NOW ACCOUNT, we're
Principle just like a checking doing more for you, everyday.
. Ccount, except that you will earn
nterest by maintaining a minimum
l lance. The amount of interest
Cedar Creek Bank
You earn will depend on the
I!(). l~,,,x 4"}412/F, crcn IP,ints,I&a,, ZqI4": /(214) 4";2-3(,ll/Mumt ,.'r t'I)I(.
are the meat, fish or fowl. Stews, you
see, are meant to be eaten with a fork
rather than a spoon t
Chowders Are Something Else
When the soup's thick and usually
made with potatoes, onion, salt pork,
beans and/or vegetables, it's properly
called a chowder. That word comes
from the French, chaudiere, meaning a
large cauldron in which fishermen and
peasants cooked their soups and stews.
Many of the chowders, especially if
they contain potatoes, fish, legumes or
vegetables are creamy because they
have milk added to them toward the
end of cooking time. It enhances their
flavor and adds nourishment,
especially if the chowder is going to be
used as a main dish.
The one famous exception to this is a
Manhattan Clam Chowder. An ardent
New Englander, Frances Whiting Hat-
ch, discovered the Manhattan variety
in a Boston dining place in the early
1950s. Accustomed to the Maine style
made with milk, he penned his sen-
timents as follows:
"Tomatoes afloat, where good
salt perk
And onions should flavor the brew
Rise every clam in Penobscot Bay t
Eject a protesting squirt .............. "
So, whether it's to revive the appetite
delicately with a broth or fulfill a hear-
ty hunger while you warm fingers
around a thick bowl of nourishing good-
ness, put your soup kettle on and let it
simmer merrily on a frosty day t
Art Society
sponsors April
student contest
The Malakoff Art Society will sponsor
its Annual Student Art Contest on April
4, 1981.
All Junior High School and Senior
High School (seventh through twelfth
grades) students are invited to enter.
Entries must be at the Malakoff
Library by 2 p.m. Saturday the fourth
of April.
Each work of art must be ready to
hang.
The entries will be judged on
originality, composition, perspective
and color, according to catagory.
All media will be accepted and help
or suggestions may be given by local
artist-but-the final work must be the
students.
weeds &
in one
|
Malakoff Nursery & Garden Center
734 W. Royall Blvd.
Gary Reaves
489-1521
Ralph Reaves
1981 THUNDERBIRD LANDAU, a02 v8 engine with
automatic overdrive. Midnight blue with leather interior. PS/PB
AM/FM eight track, tilt steering and speed control. Dual remote+
mirrors, wheel covers, protection group, cornering lamps, power
seat, interior luxury group, premium sound systems, power lock
group, heavy duty batteries.
Stock Number l-] 18
List $H,647.00 O0
Sale
If your automobile is no longer
acting very lovable, it's time to
think about trading in for a
newer car!
1981 MUSTANG z door, 4 cylinder, 4 speed, midnight
blue, with cloth trim, PS/PB, AM/FM eight track, turbine wheel
covers and wide body side molding. Hood scoop, tinted glass, WSW
tires, radials.
Stock Number 1-103 O0
List $7,474.00 SALE
1981 ESCORT HATCH BACK GL, 4 speed transmission, air
vinyl trim, PSIPB, AMIFM stereo, dual sport mirrors, rear window
wiper/washer, digital clock, tinted glass, steel belted radial tires.
Stock Number 1-104
List $7,256.00 iO0
SALE
1981 FAIRMONT 4 door Squire Wagon, e cylinde,,
automatic transmission, air, dark cardigan, vinyl trim, PS/PB,
AM/FM stereo, radials, speed control, dual remote mirrors, tur-
bine wheel covers, electric clock, luggage rack, electric rear
window defogger, tinted glass, power door locks.
Stock Number 1-109 "
O0 List $8,952.00
|
Malakoff
489.0506
SALE
303 W. Royall Blvd.
Athens phone 675-5566
