The Republican. [volume] (Oakland, Md.) 1877-current, 1936-01-09
Homemakers' Column
Conducted by Miss Margaret Kirby
Burtis, Home Demonstration Agent
The SOupbOne

The SOupbOne
When meat prices rise and the fam
lily purse stays fiat, there is still the
soupbone. 1t furnishes the beginnings
of hot dish that can be most cheer
full, appetizing and nutritious. But
without some counting of the food
values that are in it, the nice hot bowl
of soup may fail US dismally before
many hours have passed. So it may be
we'll to see just how much we can put
into soup in the way of actual nour-
ishment, suggests the Bureau of Home
Economics of the U. S. Department
of Agriculture.
We use the soupbone for all it is
worth, that's certain. First we get
the butcher to crack it, so we can get
the marrow. We put the bone. in the
pot in water to cover, and there we
let it simmer for hours. We do this
to get all the flavor and food value out
of the bone itself and out Of the meat
that is on it. These go into the water
and make the meat stock. Together,
then, with the meat still left on the
bone, what have we here in food val
ues?
It is safest from the standpoint of
food values to count on meat stock
primarily for it's meat flavor, using its
protein and fat and minerals as far as
they go but depending for Todd value
more upon the foods you add to The
soup. You add any vegetable you have
on hand-perhaps also rice, or barley,
or spaghetti, or noodles, if you like a
thick soup. Beans or lentils or peas
add more value to meat stock than
perhaps any other vegetables. You
may, however, prefer to make your
bean soup with stock from ham bone,
to get the cured meat flavor, and that
will give you the same food values you
get from the beef bone. From the salt
pork, so often cooked in bean soup,
YOU get fine flavor but not as many
food values as from the soupbone or
the ham bone, because the salt pork
lacks the bone and has less lean meat.
A good way to vary flavor in meat
and vegetable soup is to brown the
vegetables in fat before putting them
into the meat stock. Rice is good if
treated in this same way.
A nice touch to add to bean or pea
soup, if you have bit of leftover
sausage meat, is to break this up and
brown the pieces, then sprinkle them
over the soup. Or sprinkle the soup
with chopped parsley, and with toast
ed cubes of bread. r4
Bean or Pea Soup With Cured Pork
Wash one-half pound of dried peas
or beans and soak overnight in about
one quart of water. Wash and scrape
ham hook, put into kettle, and
add water to cover. If the meat is very
salty, change the water several times
/ Simmer until the meat is tender. II
convenient, allow the hook to cool in
the pot liquor. Swkim off the fat.
Cook the soaked beans or peas in
the pot liquor. Skim off the fat.
with water until it does not taste
too salty. Add chopped onion. When
the vegetables are soft, press them
through sieve. To the soup stock add
the PURGE, together with some Of the
pork, chopped, and mix thoroughly
To give the right consistency, add a
little -four mixed with cold water and
cook for few minutes, stirring con-
stantly. Add salt if desired.
H.. D. A. Schedule
Monday and Tuesday, January -
ID, Agents conference at College
Park.
Wednesday, Jan. Is, Deer Park
Homemakers Club, 200 p. M, at the
hall. TE#
Thursday, Jan. 16, Bittinger Home
makers Club, 1870 p. M, at the home
of Mrs. C. C. Beachy.
Friday, Jan. II, Kempton Home
makers Club, 200 p. M, at the home
of Mrs. James Ryan; Kempton Junior
All club, 4:15 p. m.
Friday, Jan. II, Oakland Senior A.
H Club, 7:30 p. M, at the Court House.
Saturday, Jan. 10, Hoyes All Club
200 p. M, at the Community Hall. =