Evening star., 1922-01-26
Economical Soups.

The objective of the thrifty house
wife in making soup is to make it
for nothing. She ought to aim to
have soup once every day, and
almost always to have it without
adding materially to her food
budget.
When a clearinghouse keeper or
Institutional director computes the
cost Of soup she has to take into
consideration the cost in time taken
to plan and serve an additional
course. but the housewife need not
consider this in planning soup every
day in winter.
Make 1t Pay.
One way to minimize the soup
bone pay for itself: This is possible
by making sure that you get good
fresh meat and then by using this
meat to make some sort Of cooked
over meat dish that will take the
place in a meal of any additional
soup meat drain Oft the liquid and
set the meat aside to cool. Then
remove the bone. gristle and skin or
fat and put the meat through the
grinder. 1t is better always to grind
it, as soup meat used for soup is
sure to be rather tasteless and the
fine grinding makes it possible for
making 1t over to penetrate through
out. This would not be possible
were 1t simply picked apart into
small pieces. Moreover, If the meat
is tough the grinding breaks up the
tough dbere, making it to all intents
and purposes quite tender.
Croquettes.
A very little soup meat 10 enough
to make into croquettes. because
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cooked rice. farnia or other cereal.
They should be we'll seasoned. To-
mato and onion flavor are well en-
ployed to give back the flavor robbed
by prolonged cooking Of soup meat.
Casserole dishes Of chopped soup
Put little fresh fat in the frying
pan and when hot, but not smoking.
add one or two chopped onions. Cook
the onions without letting them burn.
Next turn in the chopped meat and
mix and then add enough canned to-
into a creased baking dish, sprinkle
with fino bread crumbs, dot sparingly
with butter and bake. To reduce the
cost In cooking. cook this In the fire.
less cooker between two radiators. II
your soup meat has cost forty cents
and you make use OF the meat to take
the place Of fresh meat that would
cost forty cents or more, then you can
figure that the soup stock has cost
nothing.
Save Vegetable Water.
Almost every sort of vegetable
water can be saved for soup stock.
This means fresh cooked vegeta bles,
as the water drained from canned
vegetables Is not suitable. Such vege-
table water as that drained from car
rots, spinach, onions, celery or beets
may be used as the foundation Of a
cream soup. Or these vegetable
waters may be mixed to form the
foundation for a vegetable soup that
needs only. q little tomato, and few
pieces Of diced cooked potatoes and
carrots to make an excellent vegeta-
BILE soup.
OF course thick soups that require
milk cannot be made for nothing. but
il you plan carefully you can have
this sort of soup when there is left
over milk on hand. II you save the
water drained from rice you Will md
that this is a good thickening for
creamed soups to take the place OF
milk or to add with a very little
milk.
With Leftover Meat.
Meat stock can be made from left
over meats and bones as Well as from
fresh meat, although the flavor is
never quite so good from this sort
of stock as from the sort derived from
fresh meat. However. the thrifty
housewife always saves the bones
and remnants Of roast lamb and
chicken to cook for stock. This sort
Of stock may be used very we'll II 1t
is carefully seasoned and favored.