Jackson advocate. [volume] (Jackson, Miss.) 1939-current, 1942-11-14
Get Out Old Family
Soup Tureen> LadIe
Best Way To.
Use Bones In
Meat Share

WASHINGTON, D. C.-(SNS)-
Get out the old family soup tureen
and the big ladle! Limitations i'm
posed by the Governments volun.
tary Share the Meat plan suggest
that for reasons of both economy
and health many people may want
to bring the old-fashioned soup
pot back into modern kitchens ano
use it to squeeze every last ounce
of good out of the meat which L
allotted.
Meat weight in the Share the
Meat plan must be figured bone
in" Common sense dictates that
since the bone is being paid for and
counted in the allotment, all the
good in it should be utilized. And
there's no better way of doing SO
than in the good old-fashioned
back-of-the stove soup pot.
And it CAN be done with the
modern gas, electric or kerosene
stove, just as well as with the
on which the soup pot bubbled
continuously. No less an authority
than DR. Louise Stanley, chief of
the Bureau of Home Economics,
United States Department of Agri-
culture, vouches for its practicable
ty from personal experience in her
own home as well as from labora-
tory tests.
The trick, explains DR.. Stanley,
is to use the refrigerator in combi-
nation with the stove. After the
first cooking has been completed
satisfactory, the broth should be
allowed to cool slightly and then
be placed Immediately in the re-
frigerator.
When new material bones or
vegetables are to be added, the
broth again is put over the heat,
the new ingredients cooked and
then again put back into the ice
box unless the soup is to be used
Immediately. In fact, whether new
ingredients are being added or
not, the broth should be removed
from the refrigerator at least
two days and brought to the boil
ing point. Beware of the forgotten
meat broth, even at a good re-
frigerator!
Never, cautions DR.. Stanley, al
low the Lroth to stand in the
kitchen for any length of time when
it is not actually cooking. Meat
broth is perfect medium for the
growth of bacteria and once BAG
terra start to grow, poisoning can
quickly be the result. The reason
why poisoning does not occure in
using the soup pot on the stove
with continuous fire is because it
is kept at a temperature above
that at which bacteria can live.
Putting the broth In the ice box
keeps it below the favored bacteria
temperature. Thus it is that the
combination of heating and cooling
can keep the modern soup pot
safe.
The soup is started with a good
size bone, which might be the bone
from a roast, removed before the
meat is cooked or left over after
the meat is eaten, or a regular
soup bone purchased for this ex-
press purpose. Soup bones, how
ever, count in the weeks allot-
ment of 2A pounds of meat per
person, even when purchased sep
arate from the meat. Whatever
kind is used, if raw it should be
cracked by the butcher so that
the marrow and the gelatinous
substances can be released into the
broth.
Put bone and cold water to cover
into a large pot, preferably of heavy
construction SO that cooking will
not be too rapid, and simmer until
good broth is obtained. This is
the time to start adding vegetables,
either leftover cooked ones or raw
vegetables which have been chop
ped fine SO that they will cook
quickly in the broth. Quick cook
ing helps retain more of the
vitamins.)
Any vegetables which suit the
fancy can be used in the soup
pot. in fact it is particularly
good way to use those often wasted
outer leaves of cauliflower, broc-
coli, or cabbage. The outer stalks
OF celery and its leaves add excel
lent flavor, while tomatoes, car
rots or beets put color into the
picture. Beans of any variety be-
long In the soup pot, too, and the
leftovers from Boston baked beans
make it especially tasty.
To make the broth thicker,
Or to give it backbone" mara
roni, cooked oatmeal and rice all
are suitable additions. Seasoning
is important, too. A bit of onion,