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Show Nourishing and Inexpensive Soups V BY HILDA BARKER. T'WGOOD, tasty pot of soup will be ! MyM reilshed these cold days where Wim thero are children coming in J hungry from school or play, or menfolk from the day's labor. A chicken soup in name if largely I composed of other ingredients ls not j only tasty but is substantial as well, I and not at all expensive. When roast ehlekeh has been served tho carcass should not be thrown away, but bo broken up and with j every scrap of skin, bone, gravj and i giblot, be put into tho stock pot with I two quarts of cold water Lest at ' this stage of reading some person feels 1 like throwing down tho paper and bringing down a tumult of wrath upon ' my head such as the housewives of , New York showered upon the heads ' of those forming the board of education, educa-tion, who, they claimed, had Issued pamphlets telling women to make an excellent soup from the heads, fins i and bones of fish. I hasten to say there Is something moro substantial to follow. 1 never have believed that bricks can be made without straw. I want two or three slices of bacon or bacon skin hat will yield sufficient 'fat for frying one pound of veal cut ,K I Into dice and floured. When the meat ls slightly brown a cupful of hot water E; , is added and the whole ls allowod K I to simmer for fifteen minutes. IBS Then it goes Into the soup kettl i and ls kept at the boiling point only Kfe", j for an hour. Next, drop In a bay Ksr ' leaf, a couplo of slices of onion and a JJ 1 stalk of celery'. Cook for another P j hour and strain. Meanwhile cook a BV-1 BV-1 quarter cup of rlco In a separate Mr . i saucepan. Add this water and all to R. the strained soup and bring to a v . : ' boil. Season with pepper and salt. and, If a rich soup is desired, stir In WnXr the yolks of two eggs, or half a cup wJ$& of cream. sf . The soup will, however, be very' Bin VJ without cither addition. No one will WK' : discover It Is anything but genuine jfl ! chicken soup. 'Bjk SCOTCH BROTH. This soup really should have for Bff. , Its foundation a sheep's head but this H I part of the animal does not seem to Bre find much favor with American house- Bffi' wives. It can be made from the scrag W end of the neck, where the meat 19 BBj-mostly BBj-mostly lean and gelatinous. Remove HS.': the skin and cut the meat from thu Kft bones, say two pounds. Put Into sep- HpT arate pots and pour three half pints Bt of cold water over the bone and Rj three pints over the meat. When WNK boiling add half a cup of Scotch bar- Ma" ley that has been soaking several D hours in cold water and boll again. Skim and add half a capful each of WSm carrot, onion, turnip and celery cut Hbv Into dice. Strain off the stock from MW: the bones. Cook together one table- E9fc spoonful each cf butter and flour and H9r thicken with the bone stock. Season Hfffr v. h pepper, salt and a little pars- fiHV ley, then add to the soap H& MUTTON BROTH FOR INVALIDS. Wgtt Chop one pound of b-an Juicy mut- Wm, ton fine and cover ith one pint of 1H cold water. Let stand for half an fl' hour to extract the Juices then heat B gently and keep at the simmering H point for half an hour. Strain and iTKH thicken with a little flour stirred ML: smooth with water (no butter). Serve BaR' very hot. iBJES The meat from the broth should not btAds be thrown away. There Is goodness iTMra in It yet which may be exlruciod m IBBI some made-over dish. Hffi |
