Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1917-05-25
Household Hints

How te Make Soups That Nourisb.
Although clear soups which are
largely water contain little nourish-
meur some ta'ck soups arorhs and
ghoW8e Ts arr literally q meal I'm them-
selves. according to the dietary spe-
giaIists of the United States Depart
mCut Of agriculture Even thin soup,
taken at the beginning Of Q meal. by
.t- warmth and pleasant favor may
stimulate digestion So thar the heav-
ier foods are more easily digesfed.
The combination of soup and bread is
pleasant ana leads to the eating of
more bread or crackers than would be
consumed ordinarily. AppetizlnE soups
also may be made often OF materials
which otherwise would be wasted Ju
thjs 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 ia the body is 10 furnish en-
ergE for its muscular work, and one
way Of comparing the relative food
value OF different foods lis to compare
The amounts of energy which they fur
n.sh, or. as PSYCHOLOGISTS cali it, their
food values cup g. T.. one-half
pint or a large soup piatefuU of milk
3
little more energy to the body than the
same amount of milk. A thick meat
soup with pieces Of meat and veEeta-
hles in II. q fish chowder, or a rich veg
etahte soup such as cream OF tomato.
Yields half again as much energy as
the milk while a thin soup like bouiI-
lon. consCmme. or clear tomato soup,
Yields not quite two-tb.rds as much as
the thick soup or ch0wder A eeuar-
GUS serving of thick meat soup or fish
ch0Wder yields more energy than an
ordinary portion Of roast beef and
even moderate helping Of vegetable
milk soup usually furnishes fully AIS
maoh body fuel SIS a moderate sized
rib chop nf lamb
There are other things 10 be ooasid-
cred besides energy I'D connection with
the food value of different kinds ii
food One is the amount OF the sub
stance called protein. without which
the body cannot build and maintain ms
tissues. Meat and milk soups contrib
ute some of the needed protein Meat
poultry. fish. eggs. milk cheese dried
peas. beans and other Iegumes are the
common foods in which protein Is most
abundant. though il also appears fu
fair amounts I'm the cereal foods. such
as bread, brea kfast foods. macaronf
rice and he like
Butter Substitutes That Are Delicious.
But1armiIk Cream BY controlling
the temperature IN heating the butter
milk and not allowing ii to 60 above
100 degrees F.. a compound rs made
which. after draining has the consist
eucv Of a very thick cream II Is
claimed by the Investigators Of the
Wisconsin experiment station that this
cream is suitable for eating on bread
in place of butter
UevOushire Cream - This comewhat
resembles sweet cream zn flavor and
consistency. II is very much liked ia
England where it Is commonly eaten
with fresh or preserved fruit but IS
not SO we'll known in America
To make DcyCnshire cream allow
pan Of whole milk to stand for 81
hours in q cool place or for II hours ID
a warmer place. Place the pan on the
cooler part of the stove and heat until
the milk is very hot bur not 10 boiling
point If heated too much thick skin
viii form on the surface. The more
slowly the n4i1k is heated the better
Having been heated the milk should
be kept in cool place for y hours and
then skinned The thick cream OBJ
tanned has q characteristic flavor and
texture.