Category Archives: Soups and Salads

Carrot Ring Mould with Peas and Onions

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2-3 pounds new carrots
Butter
¼ pint chicken stock
1 tablespoon sugar
Salt
2 eggs
6-8 tablespoons grated cheese
Freshly ground black pepper
Cooked peas and button onions

Wash carrots; slice thickly and place in a saucepan; cover with cold water and cook over a high heat until water boils. Drain.

Simmer balanced carrots in 4 tablespoons butter, the chicken stock, sugar, and salt, to taste, until carrots have absorbed the liquid without burning and are tender.

Mash carrot mixture and mix well with 2 eggs, 4 tablespoons softened butter, cheese, and salt and freshly ground black pepper, to taste. Press into a well-buttered ring mould and heat through in a slow oven (350-M3) for 15 minutes. Turn carrot ring out on a heated serving dish and fill centre with cooked peas and button onions. Surround with remaining peas and onions. Serves 6.

Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1966 Photographs Angel Studio. Box drawing Alan Cracknell. Card drawings Charles Pickard.

Jellied Gazpacho

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Cooking time: few mins.
Preparation time: 25 mins.
Main cooking utensil: saucepan

For 4 people you need:
1 beef bouillon cube
1 5-oz. can tomato juice
2 cups water
2 envelopes unflavored gelatin
2 tomatoes
½ green sweet pepper
½ cucumber
3 tablespoons corn oil
3 tablespoons white or wine vinegar
seasoning

Garnish:
small lemon slices

  1. Heat bouillon cube, tomato juice, and most of water. Soften gelatin in remaining cold water, add to stock mixture, heat until gelatin is dissolved.
  2. Put in cool place to stiffen slightly.
  3. Meanwhile peel and chop tomatoes; remove core and seeds from pepper and chop very finely; peel cucumber, remove seeds and dice very finely.
  4. Pour the corn oil and vinegar over the vegetables, season lightly, then leave to stand.
  5. Blend the tomato mixture and prepared vegetables, leave to set.

TO SERVE: Break up the soup with a fork, put into chilled glasses, and garnish with lemon.

TO VARY: Classic gazpacho: Blend 1 lb. skinned tomatoes, 1 peeled, de-seeded diced cucumber, 1 finely chopped onion, 1-2 crushed garlic cloves – either sieve or blend until smooth. Add finely diced de-seeded green pepper, gradually beat in seasoning, a little olive oil, lemon juice, and enough ice-cold water to give flowing consistency. Serve cold.

PRINTED IN CANADA © Copyright Paul Hamlyn Ltd 167

Insalata de Funghi e Gamberi (Mushroom and Prawn Salad)

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Preparation time: 1 ½ hours (including time for marinating)
Cooking time: no cooking
To serve: 4

You will need:

6 oz. firm white mushrooms
1 cut clove garlic
5 tablespoons olive oil
1 ½ tablespoons lemon juice
ground black pepper
4-6 oz. shelled prawns (U.S. shrimps) or cooked scampi
1 teaspoon salt
fresh parsley

Wash and dry the mushrooms. Remove stalks and slice caps finely. Rub a basin with a cut clove of garlic and in it mix the oil, lemon juice and 2 shakes of pepper. Add the mushrooms, mix thoroughly with the dressing and set aside in a cold place for at least an hour. Just before serving add the salt. To serve pile the prawns (U.S. shrimps) in the centre of four individual plates and arrange the mushrooms all around. With scissors snip a little parsley over the prawns (U.S. shrimps).

©Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Rancher’s Salad

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½ pound elbow macaroni
Boiling salted water
1 can (1 pound) kidney beans
4 beef frankfurters
½ cup sour cream
½ cup chili sauce
½ cup mayonnaise
¼ teaspoon salt
Dash pepper
Few drops Tabasco sauce
1 tablespoon prepared horse-radish
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
Crisp salad greens

Cook macaroni in boiling salted water according to package instructions, until tender. Drain; rinse with cold water and chill in a large bowl.

Drain kidney beans; discard liquid. Cut frankfurters into thin diagonal slices. Add beans and frankfurters to macaroni. Combine sour cream and next 8 ingredients. Pour sour cream mixture over the macaroni mixture; toss until thoroughly mixed. Turn salad into a bowl lined with crisp salad greens. Makes 8 servings.

FOUR SALAD NOTES: 1. Shake a few drops of onion juice in French Dressing. 2. Garnish a bowl of mayonnaise with a dash of paprika. 3. Rub a whiff of garlic on your salad bowl. 4. Top a fruit salad with a sprinkling of coconut.

Published by–COOKINDEX–Division of H.S. Stuttman Co. Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

Tomato Noodle Soup

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Cooking time: 1 hour 10 mins.- 1 hour 25 mins.
Preparation time: 15 mins.
Main cooking utensil: large saucepan

For 6 people you need
2 onions
2 carrots
1 ½ lb. tomatoes or large can tomatoes
3 tablespoons shortening
5 cups stock
seasoning
bouquet garni
4-6 oz. ribbon noodles

  1. Peel and slice onions and carrots.
  2. Halve fresh tomatoes.
  3. Fry vegetables in the hot shortening for 5-10 minutes.
  4. Add stock, seasoning, and bouquet garni.
  5. Bring to a boil.
  6. Reduce heat and simmer for ¾- 1 hour.
  7. Discard bouquet garni and put soup through a sieve.
  8. Return to the pan, then add the noodles and cook for 10-15 minutes until the noodles are tender.
  9. Re-season to taste.

TO SERVE: As soon as possible topped with croutons or parsley if desired. A little fresh or sour cream may be put on top.

TO VARY: Cream of tomato soup: Proceed to stage 7. In a separate pan make a white sauce with 2 tablespoons butter, ¼ cup flour, 1 ¼ cups milk, and seasoning. reheat the soup, then whisk the hot, not boiling, sauce into the soup.

PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd. 1967

Pochouse de Verdun-sur-le-Doubs (Freshwater Fish Stew)

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ingredients:
3 pounds fish
3 onions
2 cloves
10 cloves of garlic
5 ounces diced fresh (not smoked) bacon
1 bay leaf
1 fresh sprig of ½ teaspoon dried thyme
1 bottle dry white burgundy wine
2 ounces Burgundy marc or brandy
4 ounces butter
1 Tablespoon flour
3 Tablespoons heavy cream
1 cup toasted thin slices of French bread, rubbed with garlic

instructions:
1. Clean the fish. Cut off the heads and cut the fish into thick slices.


2. Mince the onions. Stud the garlic with the cloves. Heat the bacon. Sauté the onions in the bacon, seasoning with the bay leaf and thyme until the onion becomes transparent.


3. Place the fish heads over the onions. Salt and pepper to tasted. Add the fish and wine. Increase the heat and simmer for 10 more minutes.

4. Pour the marc or brandy over the soup and ignite. This will eliminate the acidity of the wine, which has not cooked sufficiently in this short time.

5. Remove the pieces of fish. Strain, and set the resulting “court-bouillon” aside.

6. Make a roux by blending flour and butter. Add to the strained court-bouillon. Simmer for 10 minutes.

7. Remove from heat and add the cream. Place the fish over the croutons. Cover with the sauce.

You may use any freshwater fish, but the real recipe is made with pike, perch, and eel or river ling.

© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Кисель, Бапбка из твoрoга c oрехами и мë дом (Kiseli, bapka iz tvaraga su arekhami i miydom) (Kisel and Babka with Cottage Cheese)

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Kisel

4 servings

You will need
4 oz. canned pineapple
3 oz. canned pear
⅓ cup canned fruit juice
⅓ cup white wine
½ cup water
1 ½ oz. cornstarch
4 tablespoons sugar
juice of ⅓ lemon
2 tablespoons grenadine

Dice 2 pineapple rings and set aside. Combine the remainder of the pear and fruit juice and purée in a blender.

Add the wine, water, cornstarch, sugar and grenadine to the puréed mixture; pour into a pot, mix well and heat until thickened. Finally add the lemon juice and diced pineapple. Let cool, and then chill in the refrigerator. Serve in a glass dish.

Babka

4 servings

You will need
6 oz. cottage cheese
4 teaspoons flour
1 small egg
2 tablespoons milk
1 ⅔ tablespoons honey
1 tablespoon sugar
1 ½ tablespoons melted butter
1 ½ tablespoons chopped walnuts
little grated lemon rind
1 ½ tablespoons butter for plate

Fruit sauce:
3 oz. canned apricots
½ cup canned apricot syrup
2 teaspoons sugar
1 teaspoon cornstarch

Sieve the cottage cheese. Sift the flour; separate egg and beat the white until stiff.

Add the remaining ingredients and the egg yolk to above.

Add the egg white and grated lemon rind.

Grease 4 custard cups with butter. Pour the above mixture in and steam over low heat 25 minutes, leave the lid slightly ajar.

When cool, unmold. Pour the fruit sauce over.

Fruit sauce: combine the canned apricots and its juice. Pour into a pot, add sugar and cornstarch. Heat, stirring until thickened.

©Shufunotomo Co., Ltd., Japan 1971

Cream of Luau Soup

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6 servings

You will need
1 ½ cups cooked luau pulp (2 bunches of luau)
4 ½ cups milk
2 tablespoons butter
2 ½ tablespoons flour
1 ¾ teaspoons salt
pepper if desired

See recipe number 5 on how to prepare luau for cooking.

Press the luau through a sieve. Measure it so that there will be 1 ½ cups of cooked pulp. Melt the butter, add the flour, and mix until a smooth paste is formed.

Stir in the milk gradually and cook until the mixture thickens. Add the luau and seasonings and serve hot.

Notes and instructions from recipe number 5:
2 bunches of luau is 40 taro leaves.
Wash the taro leaves. Remove the stem and tough part of the rib. Place the luau 1 ½ tablespoons butter, 1 ½ cups water and ½ teaspoon salt in a sauce pan. Partially cover and simmer them for 1 hour or until there is no “sting” noticeable to the taste.

© Shufunotomo Co., Ltd., Japan 1972

Crunchy Salmon Salad

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Copyright 1941, Pet Milk Company, St. Louis, Mo. Forms No. 3750

Tomato Soup with Avocado

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Combine 1 can tomato soup, 1 soup-can water, * 1 can beef broth, 1/4 teaspoon crushed oregano, and 1/8 teaspoon garlic powder. Heat to boiling, reduce heat, simmer 5 minutes. Pour into 4 bowls; float 2 thin slices avocado atop each serving.

<sup*Or use 1 envelope tomato-soup mix; add water according to label directions.

Shortcut Cooking © Meredith Corporation, 1969. All Rights Reserved. Printed in the United States of America. First Printing