Food and freedom

When we are looking for some one dish that will, at a minimum cost, both nourish and please, the thick soup or broth offers many possibilities, and the knowl- edge of its proper making and use is a valued asset. In the large family, where the necessary generous providing furnished meat trimmings, vegetable water, and interest- ing left-overs in abundance, it is frequently possible to put together a real soup without going to one's purse for assistance. Briefly, to get the best out of your soup-pot, utilize all food bits that are clean and wholesome, cook the soup by some method that will use as little fuel as possible, and serve it with an ingenious accompaniment so that all the required food elements may be properly repre- sented. Ground smoked meat, or a sliced sausage or hard- cooked egg, with a garnish of dry toast, will add flavor, attractiveness, and still more nourishment to the dried pea and bean soups. The food value of the cream vege- table soups is increased if the water in which the vegetables have been cooked is consistently used in combination with the milk and the chopped or strained vegetable it- self. If a spoonful of whipped cream, when such a luxury is available, is added to each portion, or, for variety, a slice of toast with melted cheese, or toasted cheese crack- ers, the soup at once becomes a better food. Rolls or crackers made of coarse flour, served with a cheese or nut soup, break the concentration and blandness of these dishes. As a rule, small, warm, hard rolls, breadsticks, or toast are more appetizing with soup than cold sliced bread. PLANNING THE MEALS loi Appropriate for Dinner, Luncheon or Supper, According to the Needs of Your Family Cheese Puree Graham Gems Butter Tomato Jelly Salad, with Cabbage Baked Apple Dumplings Black Bean Soup Pulled Bread Celery and Apple Salad Steamed Fig Pudding, Foamy Sauce 3 Lentil-Sausage Soup Rye Rolls Butter Orange and Date Salad Pumpkin Custard Coffee 4 Fish Chowder Pilot Crackers Butter Escarole Salad Cottage Cheese Maple Custards Oatmeal Cookies 5 Chicken Curry Soup Shamrock Rolls Butter Beet and String Bean Salad Corn Waffles Maple Syrup Coffee 6 Spinach, Marmite Corn-Wheat Rolls Potato, Cress, and Egg Salad Quince Tapioca, Ice Cream Sauce I02 FOOD AND FREEDOM Some Spring Dinners Cream of Cucumber Soup '^ Shad, Creole New Potatoes Green Onions and Radishes Popover Puddings, Strawberry Sauce Potato and Onion Bisque Broiled Squab Asparagus Spring Salad Anchovy Toast Rhubarb Pudding Coffee 3 Panned Chicken Rice Bermuda Onions Dandelion Salad Wafers Maple Ice Cream Lace Cookies 4 Spinach Beauregard Cold Sliced Tongue Parsley Potatoes Pineapple- Strawberry Shortcake Ready-made Company Luncheons Italian Spaghetti, or Welsh Rarebit Lettuce Salad, French Dressing Wafers Grape Juice Punch Fig Cookies 2 Tomato Bisque Croutons Sliced Tongue Asparagus Tip Salad Wafers Cheese Balls Jam Iced Chocolate Sugar Cookies PLANNING THE MEALS 103 "VERY EASY" DINNERS For the Small Family without Help I Oven Panned Smelts Baked Potatoes Romaine and Bermuda Onion Salad Dates Oatmeal Wafers Orangeade 2 Spinach, Scrambled Eggs, Mushroom Garnish Rye Meal Biscuit Butter Fruit Hot Tea 3 Turkey Rice Soup, with Celery Hominy Popovers Butter Pineapple Salad 4 Cheese Rarebit Toast Shredded Cabbage Salad, Tomato Garnish Banana Charlotte 5