New Britain Herald Newspaper, June 8, 1917, Page 7

1l ‘Washington, D. C. 8.— June ’sy -Although clear soups, which are largely water, contain little nourish- ment, some thick soups, broths and chowders are lMterally a meal in them- sslves, according to the dietary spe- clalists of the U. 8. department of ag- ficulture. Even a thin-soup, taken. at the beginning of a meal, by its ‘warmth and pleasant flavor may stim- tulate digestion so that the heaviest foods are more easily digested. The combination of soup and bread pleagant and leads to the eating of ove bresd or crackers than would ordinarily. Appetising be made often of ch otherwise would be way such materials tribute. whatever food y \have for the cost of id fuel needed to pre- ;! il ! iE e purposes which i food body is to furnish ener- muscular work, and one mparing the reiative ' food of different foods is to compare the amounts of energy which they furnish or, as physiologists call it, their fuel values. A cup (i. e, 1-3 pint or = large soup plateful) o€ milk soup flavored with vegetables ylelds & little more energy to the.body than the same amount of milk. A thick meat soup with pleces of ‘meat and Yegetables in it, fish chowder, or a Tich vegetable soup such as cream of tomato, ylelds half again as* much th H . ‘inato soup, yields mot quite.twothirds much. as the milk, and;less than f as much as the thick 'soup or Showder. A 'generous ' serving of of lamb. "~ There are other things fo be con- sidered besides energy in connection with the food value of different kinds of food. One is the amount of the substance called . without which the body cannot build and maintain its tissues. Meat and milk soups contribute some of the needed protein. Meat, poultry, fish, eggs, milk, cheese, dried peas, beans, and other legumes are the common foods in which protein is most abundant though it also appears in fair amounts in’ the cereal foods such as bread, breakfast foods, macaroni, rice, and the like. The Soup Pot a Means of Economy. Since many of the protein-rich foods are among the most expensive of those in common use, it is especially important to make the fullest pos- sible use of what is bought. Not all of the meat which we buy is sultable for use as such. The masses of fat which are trimmed oft before cooking or are left on the platters may be saved, rendered and ueed in cooking, while the bones, gristle and other refuse parts find thajr best use in the soup pot where the low cook- ing in water draws the gelatin, fat and other nutriti aterial they contain. This stock, as the resulting liquld is called, may serve as the baais not only of a great varfety of soups; but also of gravies and sauces, and may be used for cooking veg- etables, rice and similar foods. When it is used for soup, its flavor may be varfed by adding various vegetables, such as carrots, onions, tomatoes, turnips and celery. It may be thick- ened with flour, bread crumbs, or okra. Bolled rice, barley, macaroni ‘&nd other pastes and croutons (small Ppleces of stale bread friend a delicate brown in deep fat) may be put in to dircrease the food value of soup and vary its appearance and taste. Milk Soups and Vegetable Purees. BSoup is not necessarily made from meat- stock. Vegetable soups or pu- rees are made by boiling potatoes, beans, peas or other vegetables until soft, mashing ‘through sleve and then heating with a-little liquid (wa- ter, milk, soup stock or whatever seems desirable) and flavoring. Using left-over vegetables for such purees is an conomical ‘practice. ' Milk .soups, which are really milk thickened and NEW ‘BRITAIN DAILY HERALD, FRIDAY, JUNE 8, 1017. touch except -the signatiré. Canmned gratitude. And very much lacking in flevor to my mind. I wonder if there are sets of post cards expressing sympathy for vari- ous kinds of bereavement. I shouldn't be at all surprised. S R PAPER TO REPLACE SILVER COIN Rome, June 8.—The treasury de- partment has arranged for a $60,- 000,000 issue of paper money in bills of one and two lire to take the place of silver pieces of this denomination. Since the issue of G-lire billa, two years ago, the 5-lire silver plece has disappeared from circulation and is now sold by banks at a premium. ICELAND HAS RIGHT IDEA. Reykjavik, Iceland, June 8.—Ice- jand’s parliament has decided to insti- tute compulsory national K service. Every :young man‘'is to give to the state six months’ labor on some work of national importance, such as bridge and road-making, and the building of public edifices. RELATIVES SOUGHT. 5 Patrick Egan, a farm hand, 'em- ployed by John Monohan of Newing- ton, died suddenly Tuesday evening. Nothing is known as to the déceased and the remains have been taken to Ahern’s undertaking rooms in Hart- ford., He was about 50 years of age. flavored with some vegetable, fish, or gther food to give flavor and perhaps thickened still more with a little flour or stale bread crumbs, are both nu- iritious and appetizing. They fupr- ‘| nish also an excellent means of using sieve. Use remainder of making layer oake. Serves five ] This ts an ideal desert. summer. It is coel, refreshing, inviting—and lesome cooking. ut for moist — not the dry, tasteless kind in packages 5 —ready for im- ]2¢ At Your mediate ‘'use. Grocers® Recipe Beskist an Requést. ;i IN BAKER. CO. Dept. N. P. Philadelphia, Pa. up skim milk. Those who wish to ‘bring down the cost. of food should remember that skim milk, a cup of which contains as much protein as a cup of whole milk, is far too valuable & food to be overlooked. Importance of Vegetables in Soups. In soup making it should not be forgotten that vegetables are neces- sary for keeping the body in health, “Because’ they are relativély rich in mineral matters and mild vegetable acids, and contain recently discovered substances without which the body processes seem not to be carried on properly. Since soups offer an excel- lent’ way of utilising odds and ends mfi‘etables. anl especially left overs d parts which otherwise would be wasted, the use of vegetable soup is often a real economy, The fact that soups can be given so many and so ) varied flavors are so easily made, so generally relished, and make such palatable combination with large quantities of bread and crackers, shows that they are very useful ad- ditions to the diet. - SIDE TALKS .- (Continued from Fourth Page.) busy street and see these domesticat- ed locomotives tearing along. ‘The Friend of the Lasy Letter Writer. But there is another development almost as remarkable which one seldom hears comment about. Yet did anything ever permeate civiliza- tion so thoroughly in so short a time as that joy of the tourist, that faith ‘ful friend of the lasy letter writer.— the souvenir post card. Do you remember how crude ‘he first cards were,—just highly colored pictures of & few places of note. On these one wrote proudly that one had loo upon the place thereon pictured, thus presumably giving it a ‘peculfar lustre in the eyes of the recipient. “This Is My Room.” But it was not until progressive hotel heepers began to have pictures of their MNostelries printed that the to have a penny for every such pic- ture marked with a cross and. un- derneath an explanation “this is my room,” that went through the mails. One' eould certainly live on the in- come of those pennies for the rest ot one's lite. 4 * - The next step, of course, was the | souvenir post card with one’s own picture on it. If one were in a grou;» the cross again came into requisi- tion and the footnote “This is I (or more likely ‘“me,” for in spite of its correctness there always seems to hang a suggestion of affection about “This is L" The card which has a sentiment in- stead of & picture is another lins along which ‘the souvenir card has developed amasingly. Are There Condoletice Oards Too? Greetings for Christmas, New Year, Bt. Vi tine's, Easter, Mother's Day, birthdays, and every form of gratulations are expressed for you much better than you can de it your- self,—at least 8o the majority of one’s l friends seem to think. And last year | after Christmas I received what was : to me a novelty—, postal card which in carefully general terms thanked me | con- for my pretty gift and wished me a full possibilities of the picture post card opened up. Wouldn't you Iu‘ D\ 'Great June Sale of l ! Menu for Tomorrow Breakfast. Fruit © Cereal and Milk Creamed Potatoes Rolls Coftee Lamch, Corn Fritters Bacon Salad s Fruit , Tea Potato Soup Hamburg Steak Boilled Rice Grapefruit Salad pple Custard Ple Goftee Grapefruit Salad—Cut the pulp in- to pleses and sprinkle very lightly with sugar. Lay the pulp of one-half of a fruit on crisp lettuce leaves, and allow from six to ten blanched al- monds and one tablespoonful and a 4 Apple Custard Pie—One quart strained tart apple sauce, one-half cupful butter, four eggs, one cupful sugar, and a dash cayenne. Line a - deep pie plate with crust. Beat the eggs, mix with the sauce, melt and stir in the butter, then add the cay- .enne and sugar. Fill the ple plate and bake in a moderate oven. " 843-845 Main St., Hartford $ 2N | s=2 New Pumps heels, and i,‘_jak'i:‘ e CONAPHORE | THE NEW AMBER COLORED HEADLIGHT LENSE We Can Supply These Lenses For All Makes of Automobiles A.G. HAWKER 11 ELM STREET Sises to 3, This 2 Bremnse R‘lbber Sole sy *|Sport' Oxfords AND GROWING GIRLS’ WHITE KID HIGH CUTS The Latest. All Sizes. Happy New Year. Not a - personal $5.50 BENCH e O e et e i DE SHOES Men's $5 Comfort light tan, black aalf, vici kid. Al ‘the new toe