The Barre daily times. (Barre, Vt.) 1897-1959, 1917-07-06

is pleasant and leads TO the eating o
more bread or crackers than would b
consumed ordinarily, Appetizing soup
also may be made often OF MATERIAL
which otherwise would be wasted II
this way such materials are made 10 con
tribute whatever food value they may
have for the cost of the labor and fue
needed to prepare them.
Some recipes for soups recommended
by the government specialists follow;
Scotch Broth-Three pounds of NUT.
ton, two tablespoons of pearl barley
two tablespoons of minced onion, two
tablespoons of minced turnip, two Ia.
blespoons of minced carrot, two table
spoons of minced celery, two tablespoons
of salt, one teaspoon of pepper, one Ia.
blespoon of minced parsley, three quarts
of cold water.
Remove the bones and all the fat from
the mutton, cut the meat into small
pieces, and put it into a stew pan with
the water, chopped vegetables, barley
and all the seasoning excepting the pars-
ley. IL will be found convenient TO tie
the bones in piece of thin white cloth
before adding them to the other ingredi-
ents. Bring the stew to boil, quickly
skim it, and allow il to simmer for three
hours, thicken with the flour and add
the chopped parsley.
Dried Fish Chowder half pound
of salt fish, four cups of potatoes, cut in
small pieces, two ounces of salt pork,
one small onion, chopped, four cups OF
skinned milk four ounces of crackers.
Salt Goldfish, smoked halibut, or other
dried fish may be used in 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 prepared. Cut the pork in
small pieces and fry it with the onion
until both are delicate brown, add the
potatoes, cover with water, and cook
until the potatoes are soft. Add the
milk and fish and reheat. Salt, If nee
essary. IL is we'll to allow the crackers
to soak in the milk while the potatoes
are being cooked, then remove them and
finally add to TIE chowder just before
serving.
Milk and Cheese Soup-Three cups of
milk, or part of milk and part stock; |
one and one half tablespoons of flour, |
one cup grated cheese, salt and paprika. |
Thicker the milk with the -four, cook |
ing 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 pound
Of beef of average composition; its fuel
value is greater than that of pound OF
beef
Milk and Vegetable Soup-0ne quart
IF skim milk, one cup of bread crumbs,
,r two large slices of stale bread, one
mall slice onion, small amount spinach
,r outer leaves of lettuce mot more
han four ouncesl. salt
Cut the vegetables into small pieces
md cook with the bread crumbs in the
milk in a double boiler. If large guam
ity is being prepared for use in school,
or example, put TIE vegetables through
meat chopper. In this case slices of
read can be ground with the vegeta
lies, in order to absorb the juice.
Cowpea Soup.
One tablespoon of butter or pork fat,
ne tablespoon of finely chopped onion,
ne stalk OF celery, finely chopped, one
up of dried cowpeas, salt.
Soak the peas eight or ten hours in
,ater enough to cover. Fry the vegeta
les in the fat, add the peas, in the water
, which they were soaked, and cook
preferably in double boiler until the
cas- are tender. Put the mixture through
sieve and add water enough to bring
to the desired consistency. Reheat.
this soup is thickened with one table