What Kind of Soup shall I serve?

CAPE TIMES – 1933, Aug. 30 & Sept. 11    

THE STAR Johannesburg – 1935, July 8 & 10

CAPE TIMES – 1933, August 30

All HEINZ Home-made Style Soups are prepared ready to serve and have the appetizing nourishment of fresh vegetables and other first-quality ingredients.

DELICIOUS flavours to choose from:

*  Cream of Tomato
*  Cream of Asparagus
*  Cream of Celery
*  Cream of Oyster
*  Cream of Green Pea
*  Cream of Mushroom
*  Cream of Spinach
*  Vegetable
*  Mock Turtle
*  Beef Broth
*  Noodle Soup
*  Pepper Pot
*  Mutton Broth
*  Gumbo Creole
*  Bean soup
*  Onion Soup
*  Consommé
*  Clam Chowder
*  Scotch Broth

Choose one of the four 

CAPE TIMES – 1933, September 11

HEINZ Homes-style Soups:

GUMBO CREOLE

Slow-simmered Chicken Broth with various vegetables and delightful spices.

CREAM OF MUSHROOM

Carefully chosen mushrooms chopped fine to yield full flavor, cooked in rich thick cream.

CREAM OF SPINACH

A humble vegetable transformed into an irresistibly delightful soup. Now everybody, man and child, will like spinach.

NOODLE SOUP WITH CHICKEN 

Full-flavoured chicken broth with ribbon noodles and dainty bits of chicken.

THE STAR Johannesburg – 1935, July 8 Discover

Discover for yourself the real goodness of HEINZ Cream of Tomato Soup.

Complete, Ready to Heat and Eat!

THE STAR Johannesburg – 1935, July 10

HEINZ Cream of Spinach Soup is nothing short of splendorous – piquant, charming, salubrious, sublime! Spinach is rushed fresh from the gardens, thoroughly washed, steam-cooked, combined with rich cream, delicately seasoned and carefully simmered.

SPINACH as a Meal-Time Tonic

CAPE TIMES - 1933, July 21

SPINACH is a seasonable vegetable with Blood-Giving Properties. With its unique flavor, spinach is one of the finest natural tonics and contains excellent properties for enriching the blood – all of these are very good reasons for including it in the family menu. Spinach must be young and freshly gathered – carefully picked, stalks removed and every leaf washed. After washing, the leaves must be placed in a large stew pan with just enough boiling water to prevent the pan from burning. Simmer from fifteen to twenty minutes, frequently pressing the spinach down with a wooden spoon. Drain in a colander, then chop it fine and rub it through a sieve. Return to the pan, add salt and pepper and a nut of butter, then stir until hot. A squeeze of lemon improves the flavor.

Please read the article for RECIPES for:

* SPINACH with POACHED EGGS and cheese
* SPINACH PIE with bread crumbs and cheese
* SPINACH CROQUETTES for breakfast – add chopped hard-boiled eggs and sausage
* SPINACH SOUFFLE with butter, flour, stock, eggs & cream
* SPINACH MOULD – pureed spinach with butter, flour and eggs
* SPINACH with FRIED SIPPETS OF BREAD
* SPINACH & SPAGHETTI & TOMATOES