Perth Amboy evening news., 1923-10-08
How To Prepare
SoupsF or Children
80 By Sister Mary

-
Youngsters of primary" age must
have nourishing, easily digested
noon-time luncheons.
OF all foods soup answers these re-
quirements. But the same SCUM day
AFTER day soon fails to attract. Chill
oren o change and variety, and a
varied balanced ration or diet is
considered superior to one of deadly
child. va
nervous strain during the
morning school hours often takes
M appetite. If a child must be
forced to eat. the food does little
good, but If the appetite is coaxed
a Dit and responds naturally, the
tension relaxes and the child eats
| with a relish.
roasted bread sticks of whole
wheat bread are excellent to serve
with either cream or stock SOUP.
Ihey provide more nourishment
tha1 waters and the crispness of the
toast is more wholesome than the
s%oftness of plain bread.
These soups may help vary the
monotony.
The nourishment of the SOUP de-
ponds on the stock" This may be
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. A highly seasoned dinner
soup served to stimulate the appe-
title rather than to provide any
amount of nourishment might well
be made of these left-overs.
Brown Stock
Either the plate or shin of beef
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
except the marrow in the bone.
Four pounds meat (fat, lean and
bone), 8 cups water, 2 teaspoons, salt
IL teaspoon pepper, 2 small onions,
8 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 a
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 n
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 remov-
ing 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 a 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, 2 cups
stock, 6 whole cloves, IL teaspoon
salt, few grains pepper.
Simmer tomatoes and cloves In a
covered kettle for 10 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
Four tablespoons brown rice, 2
cups stock, 1 cup tomato juice. salt
and pepper.
Wash rice thoroughly and slowly
add to one quart of rapidly boiling
water. Boil 10 minutes. Drain n
rinse in cold water. Pour over boil
ing water. Heat stock and tomato
Juice and when boiling add rice. salt
D Simmer for 80 or Az
minutes, until rice is tender.
The stock used in making n soup
that will be of the necessary nutri-
ment for children must be rich n
strong. otherwise a stock soup Is
a dissolvent food.
A soup made with milk is a pro-
tein food as we'll as a liquid. When
this kind of soup forms part of the
luncheon the rest of the meal should
be made up of minerals. Fresh fruit
and vegetables rich in iron will round
out the meal.
1923, NEA Service. Inc.