SAVOURY SOUPS SPUR APPETITE

[Welland Telegraph November 27, 1941]

By Betsy Newman

The smell of good hot soup is a friendly and appetit-provoking odor to greet the folk coming home from school or work. It’s very filling too, at little cost; just add a good salad and dessert, and you have a very satisfactory meal.

Today’s Menu
Split Pea or Minestrone Soup
Crackers or Toast
Mixed Vegetable, Fish or Fruit Salad
Steamed Apple Pudding   Coffee

Split Pea Soup
1/2 cup of split peas
1 ham bone or small pieces leftover ham
1 sliced carrot
4 cups boiling water
1 sliced onion
1 diced potatoes
Seasoning

Wash peas, cover with cold water and let stand overnight. In the morning add ham bone and boiling water and simmer until peas are tender. Add vegetables and continue cooking until all are tender and soup is full flavored, then force through strainer add salt and pepper to taste. Heat and serve.

Minestrone Soup
1 cup navy beans
1 shin of beef (2 or 3 lbs)
3 1/2 quarts of water
1 cup of diced celery
1 cup of green beans
1 cup of sliced carrots
1/4 cup of parsley tips
1 cup of canned tomatoes
1 cup spinach leaves
1/2 cup of spaghetti
Spicy, grated cheese

Soak beans overnight in water to cover. Wipe shin bone of beef with dampened cloth, put in deep kettle, cover with water and heat to boiling, add beans and simmer 1 hour.
Add remaining vegetables and continue cooking until all are tender, another hour or so. Serve hot accompanied by a bowl of grated cheese.

Steamed Apple Pudding
3 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
Apples
1 cup of beef suet, finely chopped
Ice-cold water
Sugar

Sift together flour, salt and all phosphate baking powder; add finely chopped suet, and mix to firm dough with ice-cold water. Roll out thin and line well-greased bowl with dough. Fill with apples, pared, cored and cut into pieces, adding sugar to sweeten and a little water to make juice. Cover with top and steam or boil at least 2 1/2 hours. Serve with a sweet sauce.