The Bridgeport evening farmer., 1917-05-01
HOW TO MAKE SOUPS THAT N0URISH Thick Soups, Broths and Chowders Meal ill Them
 selves and an Excellent Use for Left Overs

l
 ment. some thick soups, broths ana chowders are literally a meal Ill themselves, according to the oietary specialists of the U.i s. DepartIneh' of Agriculture. Even thin soup' ta- ken at the beginning of a meal py us warmth and pleasant flavor may stl- mulate digestion so that the heavrei foods are more easily digested. The combination of soup and bread IS pleasant and leads to the eating or more bread or crackers than would be consumed ordinarily. Appetlz1ns soups also may be made often or ma terials which otherwise would De : wasted. In this way such materials are ;Ifaaa7e to contribute whatever tood ya.fiie they may have for the cost or the labor and fuel needed to prepare them.
 1 One of the purposes which 1000 serves in the body is to furnish energy ! for It's muscular work, and one way or comparing the relative food value or different foods is to compare the amounts of energy which they fur- nish or, as physiologists call 1t, the1r fuel values A cup d. e., one-half pirts or a large soup platefuD of milk soup favored geAabies yields a little more energy to the ody than the same amount of milk. A thick meat soup with pieces of meat ana vegetables in it, a fish chowder. or rich vegetable soup such as cream or i tomato. yields half again as much energy as the milk, while thin soup i like bouillon, consomme, or clear lo- mato soup, yields not quite two-thlfds as much as the milk, and less than half, as. much as the thick soup or chowder. A generous serving of thick ] meat soup or fish chowder yields more energy than an ordinary DOT ton of roast beef, and even mod crate helping of vegetable milk soup ,suually furnishes fully as much pooy fuel as moderate sized I'D cnop or lamb.
 There are other things to be con sidered besides energy in connection ! with the food value of different kinds | of food. One is the amount of the substance called protein without which body can not build and main fain it's tissues Meat and milk soups : contribute some of the needed pro- tein. Meat, poultry, fish. eggs, milk, cheese. dried peas, beans, and other | legumes are the common foods in which the protein is most abundant | though 1t also appears in fair l amounts in the cereal foods such as bread. breakfast foods, macaroni, rice and the like.
 Tho Soup Pot a Means of Economy
 Since many of the protein-rich foods are among the most expensive ' of those in common use, it Is especial ly important to make the fullest pos sible 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 off before cook ing or left on the platters may be saved, rendered and used in cooking while the bones, gristle and other re- fuse parts find their best use in the soup pot where the long, slow cooking in water draws out the belatin, fat and other nutritive material they con- tain This stock, as the resulting li- ui1id is called, may serve as the basis not only of a great variety of soups but also of gravies and sauces, and may be used for cooking vegetables rice and similar foods. When it is used for soup, its flavor may be var fed by adding various vegetables, such as carrots, onions, tomatoes, turnips and celery. It may be thickened with flour, bread crumbs, or okra. Boiled rice, barley, macaroni. and other pastes and croutons (smau pieces o1 stale bread fried a delicate brown 1T deep fat) may be put in to increase the food value of soup and vary 1t appearance and 4taste.
 MIX Soups and Vegetable Purees
 Soup is not necessarily made from meat stock Vegetable soups or pur ees are made by boiling potatoes beans, peas or other vegetables unti soft, mashing through a sieve ana then heating with little liquid (wa ter, milk, soup stock or whatevel seems desirable) and f1avoring. Us ing leftover vegetables for such pur ees IS am economical practice. Mill soups, which are really milk thicken ed and favored with some vegetable fish or other food to give flavor ant perhaps thickened still more with little flour or stale bread crumbs, ar both nutritious and appetizing. The furnish. also an excellent means of us ing up skim milk Those who wisl l to bring down the cost of food shoul remember that skim milk, a cup o which contains as much protein as
 cup of whole milk, Is far too valuabl q f6695d to, be overlooked ,;
 Importance of Vegetables i'm Soups
 Tn soup making it should not b forgotten that vegetables are necea i sary for keeping the body in healtl
 because they are relatively rich 1
 mineral matters and mild vegetabl
 acids, and contain recently discovere
 substances without which the bod
 processes seem not to be carried o
 properlyoi Since soups offer an exec
 lent weay of i1titfz4ng odds and ends (
 vegetables. and especially leftover and parts which otherwise would [
 wasted, the use of vegetable soup
 often g. real economy. The fact tn:
 soups can be given SO many and f rvarfed flavors, are so easily made, ! generally reltsfed, and make -suc 1 palatable combinations with lars 1 quantities of bread and cracker
 shows that they are very useful add
 tionssto the diet Some recipes f.
 soups,; recomnaended by the gover1 ment specialists, follow.
 Recipes for Nourisiaing Soups
 Scotch Broth
 Three pounds mutton.
 1.-Two tablespoons pear barley.
 Two tablespoons minced onion.
 Two tablespoons minced turnSp.
 I've tablespoons minced carrot.
 Two tablespoons minced celery.
 Two tablespoons salt.
 One teaspoon pepper
 One tablespoon minced parsley.
 Three quarts cold water