New Britain herald., 1923-10-10
RN sfsrkR MARY
snurs ron CHsIpREN

Yaunss.srs Of primary age must have naurishing, easily dises,ea he"h' time innehsons,
 fsll foods soups ansssrs these re- auirsmsnts Hut the same soup aas after day soon fails 10 attract ehh= drsn love change and variety. ana a varied balanced rstiea or diet is cons sadsred superior [, one af desaly menatony for . healthy growing ehilh'
 UnusuaI nervous strain during me merninu school hours often takes the appetite. If child must ne forced to est. the food does little good, hut fl the appetite is eosred hit and responds naturally, the tension reiases and the child eats with relish.
 Toasted bread sticks of whole wheat bread are excellent 10 serve with eith- CT cream or stock soup. They provide more nourishment than waters and the erispness of the toast is more wholesome than the softness of plain 1 bread.
 Thes. soups may h.ln vary the monotony.
 The nourishment of the soup de- bends on the "stock," This may De of milk or meat. However. the term stock" always means meat broth.
 stock can be made from the bones Of rarely cooked meats. This Is known as. second stock and does not contain the nourishment found in stock made with fresh meat and bones 4 highly seasoned dinner soup served to stimulate the appetite rather than to provide any amount Of nour- ishment might well he made of these lsft-overs.
 Brown Stock
 Either the plate" or shin of beer is used for making stock. The plate is cheaper. contains more fat and less bone. The shin of beef ordinarily weighs from four to six pounds, without the bone. There is no fat exept the marrow of the bone.
 Four pounds meat tfat. lean and bone.) cups water. teaspoons salt, 1-2 teaspoon pepper, small onions. 3 coarse outer blades of celery with leaves.
 Wipe meat with a damp cloth. Cut lean meat in. small pieces. This ex- poses a larger surface and allows free escape of juices. Try out mar row and add one-third of the meat. Stir and brown. Remove from fire, add remaining meat bone and fat Pour over water and let stand one hour. Bring slowly to the boiling point and let simmer four hours Add onion and celery cut in small pieces and simmer an hour longer. Add salt and pepper IS minutes before removing from the fire. Strain through two thicknesses of cheesecloth and set aside to cool. When cool remove fat from top and use as needed.
 If the stock is made the day before wanted do not remove the fat until ready to prepare for serving The fat seals and tends to keep the stock.
 This stock is less highly seasoned and is not cleared as stock for dinner purposes usually is.
 Tomato Soup
 Two cups canned tomatoes. . cups stock. whole cloves. 1-2 teaspoon salt, few grains pepper.
 Simmer tomatoes and cloves in covered kettle for IS minutes. Strain and add stock. salt and pepper. Heat to the boiling point and serve.
 Serve with tiny cubes of bread | toasted on all four sides.
 Food for children should be sea- | soned enough to be palatable but | should not be highly favored.
 Rice Soup.
 Enpr f,L ,....a |, cups stock, 1 cup tomatoe juice, salt | and pepper.
 Wash rice thoroughly and slowly add to one quart of rapidly boiling water. Boil 10 minutes. Drain and | rinse in cold water Pour over boil | ing water. Heat stock and tomato juice and when boiling add rice, salt | and pepper. Simmer for 30 or 4v until rice is tender.
 The stock used in making a soup that will be Of the necessary nutri- ment for children must be rich and strong. Otherwise a stock soup is mainly dissolvent food.
 A soup made with milk ia a nro. tein food as well as liquid When this kind of soup forms part of the luncheon the rest of the meal should ne made up Of minerals. Fresh fruit and vegetables rich in iron will round out the meal.