South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-05-31

n-soup making il should not be
forgotten that vegetables are neces-
sary for keeping the body in health.
because they are relatively rich in
mineral matters and mild vegeta BILE
acids, and contain recently discov.
cred substances without which the
body processes seem not 10 be car
ried on properly. Since souDs Of
fer an excellent way of utilizing
odds and ends OF vegetables and
especially left-Overs and parts which
otherwise would be wasted. the use
Of vegetable soup is often a real
economy. The fact that soups can
be given so many and so varied
fiavors, are so easily made. so GEN
orally relished, and make such palat-
able combinations with large quaint
ties of bread and crackers. shows
that they are very useful additions
TO the diet. Some recipes for SOUPS.
recommended by the government
specialists. follow.
CD Dried Fish ChOwder.
y pound salt pork.
cups potatoes, cut in small pieces
2 ounces salt pork.
l small onion chopped
4 cups skinned milk.
4 ounces crackers.
Salt Goldfish. smoked halibut. or
other dried fish may be used i'm this
chOwder. Pick over and shred the
fish, holding il under lukewarm
water. Let it soak while the other
ingredients of the dish are being pre-
pared. Cut the pork in small pieces
and fry it with the onion until both
are a delicate brown. add the pota
toes, cover with water. and cook
until the potatoes are soft. Add the
milk and fish and reheat. Salt. If
necessary. 1t is well to allow the
crackers TO soak in the milk while
the potatoes are being cooked, then
remove them. and finally add the
chowder just before serving.
CID Milk and Cheese Soup.
cups milk, or part milk and part
stock
y tablespoons -four.
cup grated cheese.
Salt and paprika.
Thicker the milk with the -four
cooking thoroughly. This is best
done in a double boiler. with frequent
STRINGS. When ready to serve, add
the cheese and the seasoning.
The protein in this soup is equal
in amount to that in five-sixths of a
pound of beef of average compost
ton; its fuel value is higher than
that Of a pound Of beef
Gid Milk and Vegetable Soup.
quart skim milk.
cup bread crumbs. or
, large slices stale bread
l small slice onion.
Small amount spinach or outer
leaves lettuce (nOt more than 4
ounces.) Salt.
Cut the vegetab les into small
pieces and cook with the bread
crumbs in the milk in a double
boiler. II a large quantity is being
prepared for use in a school, for ex-
ample, put the vegetables through a
meat chopper. In this case slices OF
bread can be ground with the vege-
tables, in order TO absorb the Juice.
UN) Cowpea Soup.
tablespoon butter or pork fat.
tablespoon finely chopped onion.
stalk celery. finely chopped.
l cup dried cowpeas.
Salt.
Soak the peas eight or 10 hours in
water in which they were soaked,
and cook preferably in a double
boiler until the peas are tender.
Put the mixture through a sieve and
add water enough to bring il to the
desired consistency. Reheat. If this
soup is thickened with one table
spoon Of flour mixed with a little
water, the pea pulp will be prevented
from sinking. Dried navy or lima
beans. peas. SOY (togo) beans. or
other legumes may be used instead
of the cowpeas.
Food, not gunpowder. is necessary
TO win this war DO your bit Of saw
ing. that democracy may be saved to
the world