The New Zealand Railways Magazine, Volume 12, Issue 3 (June 1, 1937)
Soup is a necessary and wholesome item of the diet during the winter months. It adds variety to the menu and can be made at little cost.
A thick soup should be about the same consistency as cream, while a clear soup can never be too transparent. It is most important that stock should never boil quickly, but just simmer. Do not add vegetables till the stock has been well boiled and skimmed.
1 lb. pumpkin, 1 tablespoon butter, ½ pint boiling water, 1½ pints milk, 2 tablespoons flour.
Cook pumpkin till mashed, rub through sieve and add milk, butter and flour (rubbed smooth with milk), salt and pepper to taste and cook till smooth and thick as cream.
Superior Quality Soap.
Here is an easy way of saving ten shillings on every 20lbs. of soap that you use. The only ingredients required are 5lbs. fat and a two-shilling packet of” Soapsave “—the wonder soapmaker. Add to one gallon water as directed on packet and you have approximately 20lbs. of the finest household soap. It not only lathers easily, but has a special advantage in that it does not harm delicate colours and fabrics in the washing of clothes. It is also pleasantly perfumed. If unable to obtain Soapsave from your local store, send postal note and grocer's name to A. Murdoch & Co., Manufacturing Chemists, Dunedin.
2 sheep's kidneys, 1½ pints stock, 1 oz. butter, 1 oz. flour.
Skin kidneys and cut them up. Melt butter and fry kidneys and flour till brown, add stock, boil, add vegetables, simmer till cooked. Some kidney may be served in the soup.
Take 2 quarts stock with vegetables cooked in it, 1 tablespoon curry powder, 1 dessertspoon chutney, an apple cut very fine, 1 dessertspoon cocoanut, salt. Boil all together for ½ hour, thicken with a little cornflour.
Tomato and Celery Soup.
2 lbs. tomatoes, 3 onions, 1 cup barley, 1 pint milk, 2 quarts hot water.
Boil tomatoes and barley in the water for two hours. Strain and add milk. Bring to boiling point and season to taste.page 60