Milford chronicle., 1917-06-01
KEEP YOUR SOUP KETTLE BUSY !
Women's Committee On Conservation
Asks That This Essential Economy
Be Employed.


The Women's Committee on Conserva-
ton has issued the following statement /:
Every professional cook knows that
keeping a soup kettle busy is an essential
economy. II should be used as a factor
in reducing the high cost of living.
Many soups have meat stock or broth
as a foundation. This can be obtained
by purchasing the cheapest cuts of the
animal with large proportion Of bone,
/ such as the shin, the shank or the head.
/ If the bone is cracked lengthwise the nu-
triton and the flavor can easily be soaked
/ from the marrow in the center. The
meat for soup making should be cut in
bits and soaked with the bone for several
hours in cold water allowing one quart to
each pound of meat and bone. If a rich
brown flavor is desired a small portion of
the meat may be scared in a frying pan
or over live colds before soaking. After
the meat has been soaked, the kettle
should be placed over a slow fire where
/ the water will heat gradually and not
reach boiling point The liquid contains
some nutrition and mineral matter from
the soaking and as it SINNERS mot boils)
more nutrition is drawn ont out of the
meat and bone. If this liquid then be
strained and cooled it may be used as
foundation stock to be seasoned as de-
sired. One can prepare a large kettle Of
good soup stock at small cost. Part of it
may be used for one meal combined with
tomato juice, another part may be added
to water in which celery, rice or carrots
have been boiled. Again we may find
soup of this stock with rice barley,
noodles or macaroni floating in it. A
bowl of such soup with bread and salad
greens makes an appetizing luncheon.
The fat that rises to the surface of the
stock on cooling can be utilized as the
shortening for gingerbread, spice cake,
molasses cookies or in frying vegetables,
fish or cooked cereals. This reduces the
butter bill
When ordering a roast or any cut that
requires trimming, have those trimmed
pieces sent with the meat. If they are
chunks of fat they may be tried out as
drippings. If they are lean bits and bone
they will serve as the beginning of good
soup.
Watch your table waste, rinse with cold
water all bones and bits of meat left on
the plates and add them to the soup ket- |
tie. Celery tops and vegetable parings !
can do good service as seasoning in the |
soup kettle and NAV be strained out with |
the bones. Any left over gravy or por-
tions of cooked vegetables or cereals |
should be put into the strained soup to |
add nutrition, bulk and flavor. Let no
edible cooked foods go to the waste pail |
or to be fed to lower animals when they /
may be used to advantage in the soup |
kettle. Don't fatten your waste pail and |
wish for a bank account.
Cream soups lend variety and aid in
using the inexpensive food materials at
hand. Skinned milk may be utilized to
in this way. Water in which
agreeably favored vegetables have been
soaked together with a small amount of
the mashed vegetable may be combined
in equal parts with skinned milk. Meat
fat Cor butter and -four in the proportion
of one tablespoonful of each to every cup
of liquid vegetable stock or milk will
make a very nutritious and attractive
cream soup. Where vegetables are scarce
and expensive the outside coveriag, such
as parings or pods, can be cooked in
small amount of water and the liquid
used as vegetable stock for havoring and
nutrition.
Stale bread crusts soaked in hot skim
med milk, lend added nourishment and
an agreeable flavor to vegetable cream
soups. Fresh fish of all kinds may be
combined with vegetables and skinned
milk in a fish chowder. This furnishes
a meal in itself.
To be an efficient home manager one
must keep the soup lettle busy