Orally, read the riddles aloud to introduce SOUPS:
“SOUP RIDDLE”
All people use me, but each in his own way.
Some prefer to drink me, while others use spoons.
Some like me hot, and others like me cold.
WHAT AM I ______
When people are tired of hearing someone speak, they are always using my name to get them to be quiet.
I live on the rocks of the sea.
In Boston, when I’m mixed with milk, I’m a favorite on a cold afternoon.
WHAT AM I ______
I have a skin on the outside, with a green toupee.
When I start out, I’m green, but my color changes as I grow.
I’m in salads, on pizza, and casseroles too.
WHAT AM I ______
We each live in a separate row.
In color I am varied.
I’m a conglomerate of lots of good things.
WHAT AM I ______
When I’m run through a sieve, I am still the same.
I’m the color of a Los Angeles sunset.
I have flavor, but no meat.
WHAT AM I ______
I have eyes, but I don’t see.
I’m found on Idaho license plates.
WHAT AM I ______
Some consider me a fungi, other’s a true friend.
Be sure of my race, for some of my relatives are poison.
My shape is structured after that of a bomb.
WHAT AM I ______
Key: 1. Soup 2. Clam Chowder 3. Tomato 4. Carrot 5. Bouillon
6. Potato 7. Mushroom
Soup Lecture
Soups are served all over the world, and they are wonderful time-savers and appetite satisfiers. Soup may be served as an appetizer, to stimulate the appetite, or it may be served as the main dish of the meal. If the soup to be served is a hot soup, it must be served piping hot. If it is to be a cold soup, it must be served icy cold.
There are two main types of soups:
1. Soups made from meat stock. Meat stock is a broth made by cooking meat with water and it requires long, slow cooking. Beef, veal, lamb or chicken ban be cooked separately or in combinations.
A. Bouillon is a clear soup made from lean beef.
B. Consomme is a clear soup made from two or three kinds of meat (beef-veal-chicken)
2. Soups made without meat stock and milk or cream. These soups are called cream soups and have for their basis white sauce. They are made by combining thin white sauce with cooked, mashed or strained vegetable, fish or meat pulp.
A. Bisques are cream soups made with thin white sauce, with fish added or vegetable stock.
B. Chowders are cream soups with pieces of different vegetables, or of fish and potatoes and various seasonings.
Market forms of soups:
Canned soups - These soups are cooked to obtain the fresh flavor of vegetables and other ingredients that go into them. They are seasoned most skillfully and made into creamy, satin-smooth mixtures. They are also used in making casserole dishes, meat loaves, barbecue sauce and molded salads. There are many excellent canned soups on the market which make quick and delicious soups.
Dried soups - The dehydrated package soups have become very popular, and are usually less expensive than some in other forms. Be guided by the descriptive label. The label gives the buyer the needed information for cooking the soup and these directions should be studied before beginning to cook - and followed exactly.
Frozen soups - Frozen soups are the newest members of the commercial soups. They are now to be found in your grocer’s freezer. Read the information on the can, for detailed directions for serving are given. They, too, make quick, and delicious soups.
Concentrated soups - These are semi-moist cubes of beef, chicken, or vegetable bouillon. These cubes are wrapped in foil, and are soluble in boiling water. Read the information on the label, for detailed directions for serving are given.
Food Value
Clear soups are made from stock and have little food value. They are water-flavored with meat extracts and seasonings. These soups are served at the beginning of the meal to stimulate the appetite, or in the invalid’s diet to provide some nourishment in a form which is easily digested.
Cream soups are made from milk or cream and contain all of the food nutrients:
Proteins and vitamins from the milk.
Minerals and vitamins from the vegetables.
Carbohydrates from the thickening agent.
Fat from the fat used in the white sauce.
These are practically all of the body’s requirements in one dish. They fill you up. The food value of soup is also increased by the crackers and bread served with it.
METHOD OF SERVING SOUP
1. Soup dishes are always deep.
2. Soup plates are used for dinner soup.
3. Soup bowls and cups are used for luncheon soups.
4. Set soup dishes on a plate slightly larger than the soup dish.
5. A soup spoon is smaller that a tablespoon and larger that a teaspoon.
6. Bouillon spoons are small round-bowled spoons.
7. In using a soup spoon, dip the spoon away from you. Take the soup silently with the lips from the side of the spoon and not the tip.
8. Do not leave spoon in soup dish. When not using it, place on the plate.
9. When soup is served in a bouillon cup it is customary to take a few spoonfuls and then it is permissible to set the spoon on the plate, and drink the remainder of the soup from the cup.
10. It is permissible to put two or three pieces of crackers or toast on top of soup. NEVER crumble crackers or toast in your soup and then stir it.
TO SERVE WITH SOUP
1. Croutons - use dry bread if possible. Spread with butter, cut in cubes, place in pan and toast in broiling oven until delicately browned. These may be put in soup at time of serving or passed in a separate dish.
2. Cheese Paprika Toast - Sprinkle various shapes of toasted bread with grated American cheese and paprika. Put in a pan and place in broiling oven until cheese melts.
3. Savory Crackers - Spread crackers with softened butter or margarine; sprinkle with paprika, onion salt or celery seeds. Place in a pan and heat in a moderate oven.
4. Chive Squares - Add chopped chives or grated onion to softened butter or margarine. Spread on crackers and heat in a moderate oven.
GARNISHES FOR SOUPS
1. Croutons - both as a garnish and accompaniment.
2. Grated cheese - sprinkle over top of soup.
3. Thin slices of frankfurters - float on top of soup.
4. Bits of crisp bacon - sprinkle over top of soup.
5. Pop corn - float on top of soup.
6. Parsley, chives, or watercress - cut very finely and sprinkle over top of soup.