“Unlike our soups, the Indian’s Dal (a stiff, smooth split pea porridge) is more often used as a dip for bread. Cinnamon and cumin make it slightly sweet. If made in advance, reheat over a pan of hot water.”

• 1 cup yellow split peas
• 5 cups water
• 5 tablespoons (3/4 cube) butter or margarine
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon each dry mustard, chili powder, and cinnamon
• 1/2 bay leaf
• 3 tablespoons water
• 1 teaspoon salt

Gazpacho originated in Andalusia, the colorful southern section of Spain. There is a very hot, very poor, but very grey part of the country. Their soup, served icy cold, is refreshing and energizing on the hottest day, and Botin’s recipe is the classic Andalusian one.  For the best flavor, you must be sure that you use very ripe tomatoes, otherwise the taste falls flat.

Gazpacho

In a mixing bowl put 6 thin slices bread, diced, 3 very ripe tomatoes, chopped, 1 cucumber chopped, 3 tablespoons olive oil, and 1 quart water. Let soak for 1 hour, then puree in food mill or blend, half at a time, on high speed in electric blender for 8 seconds. Strain through a coarse sieve into a large soup bowl.

Add: 2 cloves garlic, minced, 2 tablespoons wine vinegar, 2 teaspoons salt, 1 teaspoon ground cumin, and 4 ice cubes.

Chill in refrigerator for at leas half an hour.

Presentation

In separate small dishes put: 1 red or green pepper, diced, 1 large ripe tomato, diced, 1 small cucumber, diced, and 2 slices of bread, diced. If desired, the bread cubes may be browned in butter.

Server the gazpacho in well chilled bowls. Let each person help himself to the diced garnishes in the small dishes, sprinkling some into his soup bowl.

Ingredients

Drain and save liquid from canned, frozen, or fresh Oysters – 1 cup for 2 servings, 2 cups for 4

Add water to liquid to make 1/3 cup for 2 or 2/3 cup for 4

Melt in sauce pan, Butter… 1 Tablespoon for 2, of 2 Tablespoons for 4

Add oysters and cool slowly just until edges of oysters curl

Stir in oyster liquid and…

Canned cream of celery soup, 2/3 cup for 2, 1 can for 4

PET Evaporated Milk, 3/4 cup for 2, 1 -2/3 cups for 4 (1 Tall can)

Salt – 1/4 teasp. for 2, 1/2 teasp. for 4

Pepper – few grains for 2, few grains for 4

Heat and stir until steaming hot, but do not boil.  Serve hot.

Sprinkle stew with paprika or finely cut parsley for an appetizing garnish.

Cut the meat into small pieces, salt & pepper, and dredge with flour.  Melt bacon drippings in heavy skillet and brown the meat; add onions and brown slightly.  Add the turnip, carrots, celery and parsley; simmer for 2 hours.  Add the cubed potatoes and cook more rapidly until potatoes are done. Thicken the liquid with flour if necessary and serve stew with dumplings. Serves 6.

(recipe from “the Sears Roebuck and Co. – The Kenmore Cook Book” – first published in 1939, my edition copyright 1947)