Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-05-22
HOMEMAKERS COLUMN.
Soups That Nourish.


Soups That Nourish.
THICK SOUP, BRoTHs AND CH0wDERs, A
NEAL IN THEMsELvEs-ANExc zLLENT
USE FOB CLEFT OVERS"
Although clear soups, which arc large
" water, contain little nourishment,
some thick soups, broths and chowders
are literally meal In themselves. accord
| ing TO the dietary specialists OF the
United States Department OF Agricui.
ture. Even thin soup, taken ut the
beginning Of . meal, BY its warmth ana
pleasant flavor may stimulate digestion,
20 that tho heavier foods are more easily
digested. The combination Of soup and
bread 10 pleasant and leads to tho eating
of more bread or crackers than would
be consumed ordinarily. Appetizing
soups also may be made often OF mate.
rails that otherwise would DO wasted.
In this way such materials are made to
contribute whatever food value they
may have for the cost Of the labor and
fuel needed to prepare them.
One OF the purposes which food serves
In the body IL to furnish energy for Its
muscular work, and ono way OF compar-
| ing the relative food value OF different
foods 10 to compare the amounts OF
energy which they furnish, or, Is physi.
ologIsts call II, their fuel values. A cup
q. e., one-half pint or large soup plate.
full of milk soup favored with vege-
tables yields little more energy to the
body than the same amount OF milk. A
thick meat soup with pieces of meat and
vegetables In 1t, fish obowder, or rich
vegetable soup, such Is cream Of tomato,
yields half again ss much energy as the
milk; while thin soup like bouillon,
consomme, or clear tomato soup, yields
not quite two.thirds as much ~ the milk.
and less than half a. much az the thick
soup or chowder. A generous serving
| of thick meat soup or fish ohowder
yields more energy than az ordinary por.
ton OF roast beef, and eve moderate
helping Of vegetable milk pup usually
| furnishes fully as much boz fuel as q
moderate sized rib chop of lamb.
There are other things to be consid-
cred besides energy In connection with
the food value OF different kinds of food.
One Is the amount of the substance call.
ed protein without which the body can
not build and maintain Its tissues. Meat
and milk soups contribute some OF the
needed protein. Meat, poultry, fish,
eggs, milk, cheese, dried peas, beans,
and other legumes are the common foods
in which protein is the most abundant,
though 1t also appears In fair amounts
In tho cereal foods such az bread, break.
fast foods, macaroni, rice and the like.
THE SOUP POT A MEANS OF ECONOMY.
Since many of the protein.rich foods
are among the most expensive of those
in common use, 1t is especially impor.
tant to make the fullest possible use OF
what is bought. Not all OF the meat
which we buy is suitable for use as such
The masses of fat which are trimmed of
before cooking or are left on the platters
may be saved, rendered, and used In
cooking, while the bones, gristle and
other refuse parts find their best use IL
the soup pot, where the long, slow cook
ing In water draws out the gelatin, fa'
and other nutritive material they COD
tain. This stock, as the resulting liquto
is called, may serve as the basis not only
Of great variety OF soups, but also Of
gravies and sauces, and may be used fol
cooking vegetables, rice and similar
foods. When 1t 10 used for soup, III
flavor may be varied by adding varioui
vegetables, such as carrots, onions, toma
toes, turnips and celery. 1t may bt
Ithickened with -four, bread crumbs OF
okra. Boiled rice, barley, macaroni ant
other pastes and croutons (small piecel
of stale bread fried delicate brown II
deep fat) may be put In to increase th'
food value of soup and vary Its appear
lanoe and taste.
MILK SOUPS AND VEGETABLE PUREEs
Soup is not necessarily made from
meat stock. Vegetable soups or pureeI
are made by boiling potatoes, beans, pea
or other vegetables until soft, MASKING
Through sieve and then heating with ,
little liquid (water, milk, soup stock o.
whatever seems desirable) and 6avoring
Using leftover vegetables for sucl
purees is an economical practice. Mill
soups, which are really milk thickenet
and favored with some vegetable, fisl
or other food to give flavor, and perhaps
thickened still more with little dou
or stale bread crumbs, are both nutri
tious and sppetizing. They furnish alst
an excellent means Of using up skin
milk. Those who wish to bring dow
} the cost of food should remember tina
skim milk, cup of which contains q
much protein as cup of whole milk, i
far too valuable food to be overlooked
IMPORTANCE OF VEGETABLES IN SOUPS
In soup making 1t should not be for
gotten that vegetables are necessary TO
keeping the body In health, because the.
are relatively rich In mineral matter
and mild vegetable acids, and contain
recently discovered substances withou
which the body processes seem not Il
be carried on properly. Since soup
offer an excellent way OF utilizing odd
and ends of vegetables. aud especial.
left overs and parts which otherwise
would be wasted, the use OF vegetable
soup is often q real economy. The fac
that soups can be given so many and o.
varied havors, are so easily made, Q,
generally relished, and make such pala
table combinations with large quantities
of bread and crackers, shows that the,
are very useful additions to the diet
DRIED FISH CHowDER.
IL pound salt fish
4 cups potatoes, cut In small pieceI
, ounces salt pork
small onion, chopped
cups skinned milk
ounces crackers
Salt goldfish, smoked halibut or othe
dried fish may be used In this chowder
Pick over and shred the fish, holding
under lukewarm water. Let 1t soal
while the other Ingredients of the disl
are being prepared. Cut the pork II
small pieces and fry 1t with the oniol
until both are delicate brown, add th'
potatoes, cover with water and cool
until the potatoes are soft. Add tn
milk and fsh and rehest. Salt, II neces
sary. It 10 we'll to allow the crackers Il
soak In the milk while the potatoes ar
being cooked, then remove them, ant
finally add to the ohovder just befor
serving.
MILK AND CHEESE SOUP.
cups milk, Or part milk and par
stock
! IL tablespoons flour