The Soup Course

Ingredients

• five quarts of water
• two quarts soup $0
• one quart costs 8 cents
• 2 cents per cupful
• 1 egg
• 8 cents
• one cupful 2 cents
• 2 cents
• 10 cents worth of beef
• one cup- ful flour
• 6 cents per cupful
• 1 cent to 3 cents a soup plate
• 3 cents a soup plate
• 4 cents per lb
• 3 cents per loaf
• salt
• pepper

Directions

1. Cost per quart, IVz cents, or less than 2 cents per cupful.

2. Cover meat with between four and five quarts of water (depending- on the fat the meat contains), and let boil for 30 minutes. Have all vege- tables diced and celery, parsley and garlic tops chopped fine. Add vege- tables, salt, pepper, rice, and boil 30 minutes more. Meat can be served later for cold lunch or eaten sepa- rately.— Mrs. Jones, 3922 Forty-eighth street, Southeast, city.

3. Knimple Soap.

4. Beef $0.1000

5. 1 c flour 0145

6. 2 t salt 0006

7. 14 t nutmeg 0032

8. Gas. 2 hours, simmering 0080

9. One quart costs 8 cents, one cupful 2 cents.

10. Buy 10 cents worth of beef, cook until tender. Take ess and one cup- ful flour, mix until crumbly. Sprinkle in, stirring with spoon. Season witu salt and nutmeg. — Mrs. Nat Smythe,

11. I believe we have a collection of soups and stews that would be hard to equal anywhere for low price, real nourishment and general attractive- ness. When we can have a good stew for 2V2 to 6 cents per cupful, and a good soup for from less than 1 cent to 3 cents a soup plate (cupful) we don't need to tremble quite so much at the "high cost of living." Add to this our good, nourishing bread at 5^4 cents per lb. (or lower — down to 2 or 3 cents per loaf) and nobody will need to go hungry — war or no war.

12. Of course these recipes cannot be absolutely mathematically correct — that is not possible, but we can get them so near the real cost that we have a basis of comparison and a cer- tain knowledge of whether we are cooking simple, nourishing, inexpen- sive dishes, or whether our food costs more than is really necessary or de- sirable for the health of our family.

Nutrition, whole recipe (rough)

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.