Word: soups
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Dates: during 1930-1939
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...Fused Soup Sirs: When you make the distinction French between English and French soups in your "Soupstakes'' article in TIME, July 15, you err in that while your English way of making soup is the autochthonous English soup, in your French method you give an intellectualized, wholly professional basic recipe. If that be the French method, how do you explain the national soup of all France, the pot-au-feu which like the English and all European national and regional soups starts with water into which things are put, not "thrown," methodically and with an uncanny sense...
...patriotic British "Soupstakes" promoters further indulged their sense of humor by twitting U. S. housewives who entered the competition but failed to place. Tongue in cheek, the Soupstakers held up to British ridicule Mrs. M. H. Houghlan of Broadus, Mont., disqualified because the chief ingredients of her vegetable soup are beef knuckles and heel of beef. Also calculated to put Britons into stitches was the revelation that an egg dumpling soup was entered in the vegetable classic by Mrs. S. H. Long, No. 403 Sunnyside Ave., Waterloo, Iowa...
...first prize recipe, wherever honest Sergeant Brown got it, was purely French or it would scarcely have won at the hands of Chef Cedard. The distinction: an English soup starts with water into which things are thrown; a French soup starts with ingredients so prepared as to develop and conserve their flavor, water being added to the minimum extent necessary...
...winning recipe for "Vegetable Tomato Soup" (enough to serve eight) crowned by Buckingham Palace's Chef...
...seasoning. Bring slowly to the boil, while thickening with a little cornflour mixed with cold water, then add a pinch of castor sugar and serve with crouton of fried bread. A little seed tapioca may be added as a garnish, but must be added and cooked before the soup is thickened...