The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1917-07-12
A PATRIOTIC SOUP
HiIdegarde Hawthorne Of the Wig
ilantes Gives Us the Recipe.
HOW FRENCH WOMEN MANAGE
Begin Your Wartime Economy Sensi-
bly, by Starting pot-au- feu and
Treat Your Family to a Real Meal
While Helping Your Country Save.

Our hearts have been thrilled by the
visit OF Papa Joffre, with all he repre-.
sents OF French heroiSm courage and
steadfastness Not one OF us bat
wants 10 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.
| II 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 tit and good for human
consumption. To throw away half or
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, is laid In the bottom of soup
plates. and over II Is poured 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 patriotic act, as a
distinct assistance to Papa Joffre and
his fighting countrymen, as help to
England in her struggle against the
U boats, az prime effort to do her
bit behind our president.
The only requisite Is an earthenware
pot or pipkin of size commensurate
with the family II 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 a 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 II back closely covered
where it is to stay all day. TO it add
an onion or two, peeled and sliced, a
potato or more cut up, slices and tops
from any vegetables you may be using,
a couple of tablespoonfuls of shredded |
parsley little barley II 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-aufeu for their
succulent refuge.
When evening comes take off the
soup and remove the bones and such
pieces of vegetables as have been put
In only for flavor. 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 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 a
little fruit as dessert and for dinner
it will take the place Of a roast. With
skill in seasoning you will find it to be
one Of the most delicious dishes on
your menu.