The Washington times., 1920-03-03
Saving theHOme;;
? Little Tricks For Women
in Household Economics
TT HERE was a time when no din
ner was complete without a
q soup; when every woman had
By ELIZABETH LATTIMER.

ner was complete without a
4 soup; when every woman had
. stock pot If she ever made
any pretense 10 being a cook OF any
Kind. But somehow the soup has
disappeared from most tables as a
regular course.
Dietic experts claim that a thin
soup is valuable for a hearty dim
nsr because the hot liquid taken
into the stomach first starts the
flow OF the digestive juices. and is
so easily assimilated.
A heavy soup, meat juices, veg
otables and the like. is a real food
as are the cream soups and purees
and they are so nutritious II is not
necessary TO have so heavy din
per TO follow.
Soups are divided into two main
classes, those with stock and those
without stock.
IL may interest you to know the
kinds. or headings, rather. under
which they come.
There is bouillon. for instance,
made from lean beef delicateiy sea-
soned and usually cleared Clam
bouillon is an exception to this
however.
Consomme is usually made from
two or three kinds OF meats. some
times beef, veal and fowl being en-
ployed. 1t is highly seasoned with
vegetables, sweet herbs and spices
and is always served clear.
Brown soup stock is made from
beef as a rule, two-thirds meat and
the other third bone and fat. This
10 also highly seasoned with spices,
sweet herbs and vegetables, and
forms the foundation for most OF
the meat soups.
White soup stock is, as rule.
made from veal or chicken, and
with this one use delicate season
ings.
Soups without Meats.
Cream soups are made with veg
ctables or fish with milk and
small arrount of cream or butter
seasonings and always thickened.
Purees are made from vegetables
or fish forced through a strainer,
and the pulp retained in the soup
with milk and seasonings. This is
generally thicker than cream soups
and frequently white stock is added
or fish stock may be used.
Bisques are usually made from
shellfsh, milk and seasonings and
served with diced fish, with some
Of the Ash meat forced through a
strainer like the PURGE. However,
they may be made of meat, game
or vegetables with small dice OF the
same and the methods of PURGE
making employed to give them the
proper consistency.
Everyone knows the famous
Scotch broth-that is a meal in it
self and is not difficult to make.
The French are most noted, / think,
for their Pot-aufeu. and the Span
ish claim OHIO Podria. Mulligatawny
comes from the Indo- English cook
Dry, and I have an English friend
who insists that England is respon-
sible for the oxtail soup.
The difficulties of soup-making
are more easily surmounted than
the young housekeeper imagines.
Oftimes an inexperienced person is
startled at the various ingredients
that are demanded, and becomes
discouraged.
But with a little experience one
may have on hand always a good
stock, so that soup may be manu-
featured on short notice.
In small families where there are
Ieft-overs. steak bones, meat trim
mings, and the outer celery stalks.
There is no enough to make good
stock, so meat must be purchased
occasionally to keep the stock re-
plenished. In large families it is
seldom that soup need be bought.
Shin bones contain the most mar
row, so should be utilized for this
purpose, and the meat cut into
small pieces.
If you want a real brown soup,
scar some of the meat in Kissing
frying pan. This does retain some
of the juice, but it gives a better