YOU CAN MAKE MEATLESS SOUPS AT PRACTICALLY NO COST
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To make your own curry powder, combine 1 ounce each of
pepper, ginger, and mustard 3 ounces of coriander seed and
turmeric 1 to 3 ounces of cayenne and 1 to 2 ounces of
cardamom, cumin seed, and cinnamon. Powder all the
ingredients, sift them together, and store the mix in a
tightly capped bottle. You can use it to season soups,
rice, gravy, and some stews.
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Parsley or celery can be dried in a slow oven. In the case
of parsley, the stems can be picked out and the leaves
tightly bottled for later use. The dried celery stalks and
roots can be grated and also bottled. A small bunch of
fresh parsley, or 2 tablespoons of dry, are all you need
for 4 quarts of soup.
Rolled oatmeal is almost as nice as rice in soup.
To make noodles: Stir in all the flour that one egg and a
dash of salt will absorb. Roll out the dough as thinly as
possible and let it dry. Then roll it up again, slice the
dough into narrow strips, and drop them into boiling soup
about 15 minutes before you expect to serve them.
To prepare croutons: Drop cubes of stale bread into about 1
inch of fat. (See MOTHER NO. 3, "Free", for information on
getting old bread for nothing!) When they've browned,
remove the bits of bread and drain them on absorbent paper.
Float the croutons in soup just before you serve it. You
can also place thin slices of fresh bread well buttered and
cubed-in a baking par:, buttered side up. and bake them
briefly in the oven.
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