The daily Alaskan., 1917-07-27
A PATRIOTIC SOUP
HiIdegarde Hawthorne of the Vlg-
 ilanteS Gives Us the Recipe.
HOW FRENCH WOMEN MANAGE

Begin Your Wartime economy SSnS'-
 bly, by Starting a Pot-au-feu and
 Treat Your Family to a Real Meal
 While Helping Your Country saVO.
 Our hearts have been thrilled by the visit of Papa Joffre, with all he repre- sents of French heroism, courage and steadfsstness. Not one of us but wants to help him win this war Of freedom. And as We look about. for WAYS 10 do so we find that patriotism, like many another good quality, begins at home.
 It can even begin in the soup pot!
 Long before this year of probable scarcity and hardship for all the world the French have been known for their economy, not parsimony, but strict and sweet wisdom in refusing to waste whatever Is it and good for human consumption. To throw away half or a quarter of O loaf Of stale bread would be thought a crime tn France. How often have American housewives thrown away as much each week!
 That stale loaf in France, cut Into thick slices and toasted or browned In the oven, is laid in the bottom of soup plates, and over 1t Is poured a gener- ous portion of the great national dish of the country, pOt-au-feu. 4 better or more satisfying meal does not exist
 And this pot-au-feu is made of scraps and bits of food that with us are thrown away. Let every housekeeper In this country set up her own pot-au- Seu this year as q patriotic act, as distinct assistance to Papa Jofre and his fighting countrymen, as a help to England in her struggle against the U boats. as a prime effort to do her bit behind our president.
 The only requisite Is an earthenware pot or pipkin of a size commensurate with the family it is to feed. This must have a tight fitting lid and find its place on the range where it can cook slowly and steadily, hour after hour, all day long.
 Into this pot. as q starter, goes about two pounds of soup meat, scored deep ly across and across; also any bones that may be handy. Three quarts of water cover this meat. Let 1t come to a boil, skim. then add pepper and salt to taste and set it back closely covered where 1t is to stay all day. To 1t add an onion or two, peeled and sliced, potato or more cut up, slices and tops from any vegetables you may be using, a couple of tablespoonfuls of shredded parsley. little barley if you like, chick en feet that have been parboiled and scraped. necks Of the same useful fowl in fact, any little odds and ends that turn up during the days cooking and that would be thrown away without the haven of the pOt-au-feu for their succulent refuge.
 When evening comes take of the soup and remove the bones and such pieces of vegetables as have been put ln only for flavor. Cut up the meat small. and remove from 1t most of the fat. Put It back ln the soup, and stand the whole where 1t will get thor oughly chilled through the night. In the morning skim carefully from the top the sheet of fat that will have ris- en. The soup should be thick and rich When you want to serve 1t heat 1t quickly and pour over the toast in each plate. Nothing else is required to make a perfect luncheon except d uttlc fruit as dessert, and for dinner It will take the place of a roast. With skill In seasoning you will find 1t to be one of the most delicious dishes on your menu.