Show A 7 ferij ff fi t soups siy ff E M 17 mma that save have money are SOUPS those which make use oi of leftovers A Congress mans wife in discussing the making of stock far soup in tile the congressional ccok book says the average diet and housewife hou throw into the garbage pall potato peelings pe elings celery tops outside leaves cf c lettuce arid and cabbage water JR 1 n which onions carrots and hayo have been boiled steak roat roast beet and veal bones these it if down and properly pr i fla flavored voted make an excellent stock as P a basis for coups and gravies ot of ull all kinds remember ali that tt the base of your stock is the water in which you are cooking tile the vegetables abr your dinner add all or ouch euch part of the following is aa may be bb in season or may suit your individual taste veal teal beet beat and steak bones potatoes potatoes with pe peel carrots with P peel eel onion it if whimp fi 1 ia us use skins pa parsley iiley celery ou outside talde leases teal cs ael cording ib taste okra barley and condiments salt pepper and ad paprika simmer slowly tor at least tour four hours strain through line fine sieve and you will have hdm foundation for any ank soup houi dr or gravy you wish i to 0 1 make for the tram an whose fh 16 w money canned soups are a boon because the canner has provided perfectly blended and nutritious stocks from which these soups are made following ts iss a recipe fo for dell delicious cloud and healthful quickly made soup cream of tomato soup heat one 1012 lo ounce can of tomato soup to boiling add two thirds cup water to one 6 junca can of df evaporated milk and scald pour the ilot hot soup slowly into the scalded scalded milk stirring adl all the timo do not boll bola season on to taste eyth a a little ittle salt t alq and pepper this his serves foier persons |