| Show SOUPS EASY TO MAKE PALATABLE AND economical ADDITIONS TO THE enable housewife to utilize leftover material materials which could not bo be otherwise employed three of the be abit vt recipe recipes prices of foodstuff foodstuffs aro arc keeping wonderfully normal but it behooves beho ovea tho the housekeeper in III these uncertain times to loam learn to male make tho very beet beat use of tho tile supplies which sho she obtains so that aho oho can supply nutritious meals at tho the lowest possible cost soups provide a great deal of nutrition and in making thorn them cooked bones v iwother of meat or fish make a it really good baale basis for tho the stock while tho the water in which vegetables have been cooked la ta also excel excellent lunt for coups soups into tho the stock pot can ga g nil all meat trimmings bones carcasses and gib lets of poultry and slime 01 rinde rinds and trimmings of tongue bar an and bacon all liquids la in which meat ineat 01 c vegetables have been cooked and all drippings of vegetables all these should bo be trim mod rinsed and put into th the e stock pot simmer but do not boll the tile boup soup ten minutes rapid boiling will cloud a i kettleful ettle ful of soup do not add the vegetables until tho the last hour ol 01 cooking the delicate flavoring of both meats aud and vegetables id a cantly driven oft off in tho the edew if they ftfe tire boiled rapidly or cooked too long an easily prepared and cheap soup Is mado made as follows place some bones cooked or uncooked lu ili a pot with an onion two tuo carrots and two sliced turnips two stalk stalks of mareley pa pars reley oy a little pepper and salt and pour in BuM sufficient clent vater to just cover them thein all brit arins ig this all just to a boll thea draw the pan to the side of tho fire and let lei the contents simmer for tw two to three hours now cook and blen blent 1 ne hall an ounce of dripping and thab fourth ounce of hour flour strain the liquor on to this stirring well ahn u put all bach fn to the fire nod for fifteen minutes and serre to make an Inep eusi vegetable soup slice down half a carrot anif I 1 turnip and one onion and fry them in one half an ounce et 0 clarified dripping for five minutes then lift them out make tho the fat hot again and fry try in it one hait aa art ounce of flour until a brown color take the pan from the fire add one and one half halt pints ol 01 stock stirring over the fire until it bolls balls and Is smooth then put in the vegetables a bunch of herbs and a lit tie tic salt and let all simmer until the vegetables are tender lift litt oat the bunch of herbs and serve the soup this is to a god onion sour soun peel and cut up rather amuil three good sized onions and cook them in two ounces of dripping in a covered pan for ono one hour until tender then mol mois ten with one and a half pints of bol hot water in which a cauliflower or beam beano have been cookas or even plain wa ter add sonic slices of bread cut diagonally bad arld season with pepper peppe and sai salt cover tho the pan again and let the cn contents tents simmer tor for at least an hour crush the onions through a sieve stove and list before serving gradually add a tablespoonful of grated cheese cheese stirring rapidly into the BOUC soup to blend |
