The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1917-07-21
SOUPS THAT NOUR|SH
MANY BROTHS AND CHOWDERS a
MEAL IN THEMSELVES.
Long, Slow Cooking Brings Out the Nj
tritive Materials of Bones, Gristle and
Masses of Fat Contained Often in
LeftOvers.

L. S. Department of Agricuture Al
though clear soups which are largely
water, contain little nourishment, some
thick soups, broths and chowders are
! literally a meal in themselves. Even a
| thin soup, taken at the beginning of a
meal by it's warmth and pleasant flavor
may stimulate digestion, so that the
| heavier foods are more easily digested,
| The combination of soup and bread is
! pleasant and leads to the eating of more
bread or crackers than would be con-
sumed ordinarily. Appetizing soups
may also be made often Of materials
which otherwise would be wasted. Ii
this way such materials are made to
contribute whatever food value they
may have for the cost of the labor and
fuel needed to preserve them.
One of the purposes which food
serves in the body is to furnish energy
for its muscular work, and one way
of comparing the relative food value
Of different foods Is to compare the
amounts Of energy which they furnish,
or as psychologists call II, their fuel
values A cup Il. el one-half pint or a
large soup platefuD Of milk soup flavor
e6 with vegetables Yields a little more
energy 10 the botG than the same
amount of milk. thick meat soup
with pieces Of meat and vegetables in
t. a fish chowder or a rich vegetable
SOUP. such as cream Of tomato, yields
half again as much energy as the milk;
while a thin soup like bouillon. con-
somme. or clear tomato soup, yields not
: quite two-thirds as much as the milk
and less than half as much as the thick
soup or chowder A generous serving
= Of thick meat soup or fish chowder
5 Yields more energy than an ordinary
. portion of roast beef. and even mod
S crate helping Of vegetable milk sour
S usually furnishes fully as much body
n fuel as a moderate sized rib chop OF
lamb.
e There are other things TO be consid
y cred besides energy in connection Will
f the food value OF different kinds Of food
/ one is the amount Of the substance
h called protein without which the body
e. can not build and maintain its tissues
{ Meat and milk soups contribute some o
the needed protein. Meat poultry, fish
Il eggs. milk. cheese. der peas, beans an'
II other legumes are the common foods II
Is which protein is the most abundant
e. though il also appears in fair amount
ID IN the cereal foods, such as bread, break
X last foods. macaroni. rice and the like.
I'd Soup Pot Means Of Economy.
re Since many OF the protein rich food
IN are among the most expensive Of thos
in common use. it is especially import
es ant to make the fullest possible use q
is what is bought. Not all OF the mea
1t which we buy is suitable for use as sucl
RI The masses OF fat which are trimme
ry off before cooking or are left on th
RI platters may be saved, rendered and u.s.
Sc ed in cooking. while the bones, gristl
g, and other refuse parts find their be'
Use in the soup pot, where the lonl
,r- slow cooking in water draws out III
We gelatin. fat and other nutritiye materi'
ed they contain. This stock, as the resul
to- ing LIQUID is called. may serve as the b
sis not only Of a great variety Of soup
but also Of gravies and sauces. and ma
be used for cooking vegetables. rice an
l similar foods When IL IS used for sou
oy its flavor may be varied by adding var
on Gus vegetables. such as carrots, onion
tomatoes. turnips and celery. Il ma
be thickened with flour bread cruml
.ly or okra. Boiled rice, barley macaroi
and other pastes and croutons lsma
Ter 'eces Of stale bread fried delica
do brown in deep fau may be put In TO d
crease the food value OF soup and yal
It's appearance and taste
Milk Soups and Vegetable Purees.
he Soup IS not necessarily made fro
nd meat stock. Vegetable soups and p
tees are made by boiling potatoe
oX. beans. peas or other vegetables uni
ITO soft mashng through "a sieve and IN,
ud heating with "a little liquid water mil
Ls soup stock or whatever seems desirabl
lis. and flavoring Using leftover vegetable
for such purees is an economical pra
tice. MIX soups which are really mi
,hlckened and favored with some veg
,W table. fish or other food 20 give flaw
and perhaps thickened still more wi
nd q little flour or stale bread crumbs, "a
rls both nutritious and appetizing. Th'
ST furnish also an excellent means OF usir
ac. up skim milk Those who wish TO hril
Ter down the cost Of food should rememb
that skim milk. a cup u which contal
as much protein as a cup Of whole mil
Is far too valuable a food 20 be ov,
,. looked.
-, In soup making II should not be Z,
IA. gotten that vegetables are uecessa
tor keeping the body In health. becau
t- they are relatively rich In mineral mi
ters and mild vegetable acids. and ca
tain recently discovered substanc
without which the body processes sec
not 20 be carried on properly. Sin
NV soups offer an excellent way Of ut
izing odds and ends of vegetables, a
Especially leftovers and parts viii
l"' otherwise would be wasted the use
i'N vegetable soup Is often a real econon
The fact that soups can be given
many and so varied favors. are so e'
ily made. 30 generally relished, a
D make such palatable combinations wi
ep- large quantities of bread and oracke
shows that they are very useful ~
put tions 20 the diet Some recipes I
soups. recommended by the governme
yht specialists. follow:
Scotch Broth Recipe.
oy. Three pounds mutton, 2 tablespoo
pearl barley. tablespoons minced
ion. 2 tablespoons minced turnip, tai