The Denison review. [volume] (Denison, Iowa) 1867-current, 1917-07-25
A PATRIOTIC SOUP
HiIdegards Hawthorne of the Wig
iIantes Gives Us the Recipe.
HOW FRENCH WOMEN MANAGE
Begin Your Wartime Economy 9snsi.
bly, by /. Starting . Pot. aG.fsus lind
Treat Ysvr Family to a Real Meal
While Helping Yswr Country Save.

" ,
While Helping Yesr Country Save. :
Our hearts have been thrilled by the
visit Of Papa Joffre, with all be repre-.
sents Of French heroism,. courage and
steadfastness. Not one of us but
wants to help him win this war OF
freedom. And as we look about fol
ways to 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 lit and good for human
consumption. To throw away half or
a quarter of loaf Of stale bread
would be thought crime in France.
How often have, American housewives
thrown away as much each week!
That stale loaf in France, cut into
thick slices and toasted or Drowned in
the oven, IL laid in the bottom Of soup
plates, and over it is poured a gener-
GUS portion OF the great national dish
Of the country, pot-au-feu. A 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-
feu this year as, a patriotic act, as
distinct assistance to Papa Joffre and
his fighting countrymen, as 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 size commensurate
with the family it Is to feed. This
must have tight fitting lid and find
it's place on the range where it can
cook slowly and steadily, hour after
hour, all day long. 8.
Into this pot,,as agstarter, goes about
two pounds Of soup meat, scored deep
~, across and across; also any bones
that may be handy. Three quarts Of
water cover this meat. Let it come to
q boil, skim, then add pepper and salt
to taste and set 1t back closely covered
where It is TO- stay, all day. To 1T add
an onion Or two, peeled and sliced, a
potato or more cut up, slices and tops
from any vegetables you may be using.
. 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
lin 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. . -, 49,
When evening comes take or the
soup and remove the bones and such
pieces Of vegetables as have been put
in only for favor. Cut up the meat
small, and remove from It most Of the
fat. Put it back in the SOUP. and
stand the whole where it will get thor.
oughly chilled through the night. Iii
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 it heat 1t
quickly and pour over the toast In
each plate. Nothing else is required
to make a perfect luncheon except a
little. fruit as dessert, and for dinner
it viii take the place Of roast. With
skill in seasoning you will find it to he
one of the most delicious dishes on
your menu. ,,essS, s.,s, ..rsr. II,