New Britain herald., 1917-06-08

std0red besides energy m c0nnec0on with the food value of different kinds of food. One is the amount of tho substance called protein without which the body cannot build and maintain its tissueA Meat and milk soups contribute some of the needed protein. Meat poultry. fish. eggs. milk. cheese, dried peas. beans. and other legumes are the common foods in which protein Is most abundant though it also appears in fair amounts in the cereal foods such as bread. breakfast foods. macaroni. rice. and the like.
 The Soup Pot . Means o4 Economy.
 Since many of the protein-rich foods are among the most expensive of those in common use. 1t is especially important to make the fullest pos sible use of what Is bought. Not all of tho meat which we buy Is suitable for uso as such. Tho masses of fat which are trimmed off before cooking or are left on the platters may be saved. rendered and used in cooking. while the bones. gristle and other refuse parts find thAir best use in tho soup pot where the long. slow cook ing in water draws o1 the gelatin, fat and other nutritive material they contain. This stock. as the resulting liquid Is called, may serve as the baGis not only of great variety of soups, but also of gravies and sauces, and may be used for cooking veg etables. rice and similar foods. When 1t b used for soup. its flavor may be varied by adding various vegetables. such as carrots, onions, tomatoes. turnips and celery. It may be thick ened with flour. bread crumbs, or okra. Boiled rice. barley, macaroni and other pastes and croutons (small pieces of stale bread friend . delicate brown in deep fat) may be put in to increase the food value of soup and vary its appearance and taste.
 Milk Soups and Vegetable Purees. Soup Is not necessarily made from meat stock. Vegetable soups or pu- rees are made by boiling potatoes, beans, peas or other vegetables until soft. mashing through . sieve and then heating with a little liquid (wa- ter, milk. soup stock or whatever seems desirable) and fiavoring. Using leftover vegetables for such purees Is an conomical practice. Milk soups, which are really milk thickened and favored with some vegetable, nsh, or other food to give flavor and perhaps thickened still more with 8 little flour or stale bread crumbs, are both nu- tritious and appetizing. They fur nish also an excellent means of using up skim milk. Those who wish to bring down the cost, of food should remember that skim milk. . cup of which contains as much protein as . A- food to be overlooked.
 Importance of Vegetables in Soups.
 In soup making it should not be forgotten that vegetables are neces- sary for keeping the body in health, ssbscause they are relatively rich In mineral matters and mild vegetable acids, and contain recently discovered
 substances without which the body processes seem not to be carried on properly. Since soups offer an excel lent way of utilizing odds and ends of vegetables, anl especially left overs and parts which otherwise would be wasted, the use of vegetable soup ia often real economy. The fact that l soups can be given 50 many and sc l varied flavors are so easily made, se generally relished. and make sucf
 palatable combination with larg,
 quantities of bread and crackers
 shows that they are very useful ad
 ditions to the dict.