"
Newspaper Archive of
The Malakoff News
Malakoff, Texas
Lyft
February 19, 1981     The Malakoff News
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February 19, 1981
 

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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. . ~: ' + ~ ~.p~ = + :i! i .... '- {i i 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