Recipe: Tomato and orange soup

Audrey found this recipe in ‘Home and Country’ (the magazine of the Women’s Institute) in 1983. It sounds ideal for the weather we’re likely to enjoy in February! Ingredients: 1 large onion, chopped 1 large carrot, grated 25g butter 1 small tin of tomatoes 1 orange, peeled and chopped 1 teaspoon mixed herbs 1 teaspoon brown sugar ¾ pint/375ml chicken stock Parsley to garnish. Method: Fry the onion and carrot in the butter until softened (approximately 5 minutes). Add the remaining ingredients (except parsley) to the softened onion and carrot and simmer for 30 minutes. Season as desired. Liquidise or put through a sieve. Serve piping hot, garnished with parsley. Serves four to six people. Recipe of the Month Tomato and orange soup Audrey Meecham

* * * The Sunday school teacher was carefully explaining the story of Elijah the Prophet and the false prophets of Baal. She explained how Elijah built the altar, put wood upon it, cut the steer in pieces and laid it upon the altar. And then, Elijah commanded the people of God to fill four barrels of water and pour it over the altar. He had them do this four times over. “Now,” said the teacher, “can anyone in the class tell me why the Lord would have Elijah pour water over the steer on the altar?”

A little girl in the back of the room started waving her hand, “I know! I know!” she said, “To make the gravy! * * *