64 THIRTY CENT BREAD 



§ 43 — TH^ SOUP' KETTI,E 



The soup kettle must be put back on the kitchen 

 stove on which, in America, it has not stood for 

 years. Into that soup kettle should be placed every 

 bone and every scrap of meat not actually consumed 

 at the table. 



Such foods as now find their way into the garbage 

 pail, only for the reason that we have become accus- 

 tomed to disposing of them in that manner, should 

 now be consigned to the soup kettle. 



Celery tops and the rough outside pieces, which 

 as a rule are not placed in the celery dish carried to 

 the table, should surrender their flavorful ex- 

 tractives and benevolent mineral salts to the soup 

 kettle. 



Beet tops, the outer leaves and core of cabbage, 

 lettuce and all the other green things usually looked 

 upon in the American kitchen as waste, should be 

 utilized in the making of soup stock. 



The so-called inedible green tops of leeks and 

 young onions and the tougher and more fibrous ends 

 of asparagus should be used. 



After parting with their invaluable alkalines, ex- 

 tracted from them in the soup kettle, the strainer 

 may be used to remove such inedible pulp as is not 

 desirable to serve at the dinner table. 



These clear vegetable juices, although their value 

 is rarely suspected by the average housewife, are of 

 great importance to the nutrition of the growing 

 child. 



The soup bowl, neglected in the United States, 

 has become a national institution in France and 

 Germany. 



