--- title: Improvement Era description: Monthly periodical of the Mormon church, 1897 onward. This library holds the issues of November 1897 to December 1930. authors: - Adah R. Naylor collections: - periodicals tags: - magazine - improvement-era periodical: Improvement Era volume: 33 number: 12 published: 1930-10 publisher: Young Men’s Mutual Improvement Associations publisher_place: Salt Lake City language: en type: magazine reference: "Adah R. Naylor, “Foods for Health: The Art of Soup Making,” *Improvement Era* 33, no. 12 (October 1930): 831–836." source: url: https://archive.org/details/improvementera3312unse transcription: Transcribed from the Internet Archive scan of each issue (the item for each issue is named in the issue's own source); unnumbered advertising leaves are omitted, printed page numbers are kept as page markers. identifier: improvementera3312unse start_page: 831 end_page: 836 rights: status: public-domain basis: US publication 1930 or earlier (published 1930-10) source: https://archive.org/details/improvementera3312unse publication_year: 1930 note: The Internet Archive item metadata carries a blanket "© Copyright by Intellectual Reserve, Inc." notice. The library owner judged it inapplicable because this issue was published in 1930, before 1931; a scan-level notice does not restore copyright. --- # Foods for Health: The Art of Soup Making The Improvement Era for October, 1930 831 Foods for Health The Art of Soup Making, By ADAH R. NAYLOR THIS is the time of year when we are glad to forget the chilled salads and iced drinks of summer and turn our at- tention to foods hot and savory. On a cold or chilly evening nothing is more appetizing and satisfying to a hungry person than good hot soup. It is wholesome and nutritious and can be made the main dish of a well balanced meal. Where cost of food is of great consideration it should be served several times a week during cold weather. Soups are of two kinds: the soups made from meat stocks with other ingredients added, and cream soups, made by cooking fish and their juices, or vegetables with their juices in milk. The latter are simply and easily made and can be prepared in a few minutes. They are usually thickened with butter and flour to about the consistency of cream. Meat soups take longer but are not difficult to prepare. They are usually thickened with rice, barley, noodles, macaroni or things of like nature. Vf EAT STOCK.— Stock is the 1 ■*• foundation of all meat soups. When it is cold it is firm like jelly and if put in an earthen dish and placed in the ice box will keep from a week to ten days. It can be kept longer if boiled up occa- sionally and put in a fresh scalded dish. Since the cooking requires a long period of time, it should be made up in large quantities. The quality and richness of stock depends more on the proper choice of ingredients and a clear "H You're Sick Go To Nature -Way » i ; Is the advice hundreds of { satisfied patrons are giving to | their friends. \ Nature-Way Health Service j teaches you how to live the j Laws of Nature as established ij by a wise Creator. Sickness is man - made. | Health is Divine. Send for free information on Health Foods — Diet Service | Books — Courses, etc. i Nature-Way j Institute j 29-29/2 W. 1st South i Listen to our radio talks — Every morn- ing, 8 o'clock KDYL. Every Mon. and Thurs. 10 :30 a. m„ KSL. 'If You're Sick — ■ Go to Nature Way" THE CHURCH UNIVERSITY in the Service of the Church Standard collegiate instruction is available in the five colleges of Applied Science, Arts and Sciences, Commerce, Education, Fine Arts, and the Graduate Division. Vocational instruction is especially made available during the Winter Quarter, which commences December 8. Take advantage of the exceptional school spirit and student ac- tivities at the "Y" during the Winter and Spring Quarters. Leadership Week is scheduled for January 26 to 30, inclusive For further information write to The President BRIGHAM YOUNG UNIVERSITY SF*sUi2~- * IfcjjiS- PROVO, UTAH The Friendly School" 832 The Improvement Era for October, 1930 We Say "Welcome" and MEAN it! 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Mutton, lamb and pork are not so good as the flavor of the former is not pleasant when recooked and pork is too fat, though many cooks use ham bones. Stock made en- tirely from cooked meat and bones is not so good but when they are added to fresh meat and bones, they impart a rich flavor and are clear gain, since in many homes all such material is considered waste. They should be used immediately, however, as the least taint is sure to spoil the stock. HTHE shin of beef and brisket of ■*■ beef makes the best stock. Veal makes a very delicate white stock but it is lacking in nutriment and flavor. When meat is used solely for stock it should be cut in very small pieces. If you wish to have stock and a piece of savory meat also, leave the meat in one large piece and when cooked enough to sep- arate from the bones, remove from kettle and allow the bones to con- tinue cooking. However it is im- possible to have good boiled meat and good stock at one and the same time as the two objects are diametrically opposed. Bones for soup should be well cracked as the earthy substance to which they owe their solidity in- cases the gelatinous matter which must be extracted in order to give strength and thickness to the soup. (Two oz. of bone contains as much gelatine as one lb. of meat.) In breaking the bones more sur- faces are exposed and more gelatin- ous matter dissolved. "V/fEAT for soup should always -*-'*- be put to cook in cold water, allowed to heat slowly and never boiled fast at any time. The pro- portion of meat and water is one pound of meat, bones and trim- mings to two quarts of water. This may seem a large amount of water but it is well to have what is need- ed in the beginning as it injures the flavor to add more later. As soon as the water begins to heat a scum begins to rise, which should be carefully removed if you wish the stock to be clear. After the scum is all removed, salt, pepper- Delicious Neat Sandwiches It is easy to make de- licious, neat sandwiches with Long Royal Bread. Because of its smooth texture and convenient long shape you can cut attractive slices with no crumbs or crumbling. Long Royal is rich in nutriment, uniform in texture, and of course, delicious in flavor. Fresh At Your Grocer's Twice a Day LONG ROYAL A Distinctive FLAVOR! You'll be delighted with the distinctive, finer flavor of Sego Milk . . . and its rich, creamy thickness! AT YOUR GROCER'S SEGO MELODY LANE K S L Delightful violin and organ music played by Wm. Hardiman and Frank Asper. Saturday evenings at 8. The Improvement Era for October, 1930 833 corns, a few cloves and a bay leaf should be added, the soup kettle lightly covered and contents al- lowed to cook slowly for 5 or 6 hours — even longer is better. When done, add one tablespoon of carmelized sugar. This gives an amber color and imparts a fine flavor. The stock should be strained > through a wire strainer, lined with a square of cheese cloth, and put to cool in an open earthen bowl. It is sometimes necessary to strain soup more than once in order to avoid all small bits of broken bone. It should be al- lowed to cool without a cover, otherwise it will sour very quickly. TF vegetables are to be used, they should not be added until an hour before the stock is done. They make it cloudy, and it will sour much more quickly, especially in warm weather. It is better to cook the vegetables by themselves in a small amount of water and add them with their juices to the necessary amount of stock about fifteen minutes before serving. Many cooks use a soup-bouquet for flavoring. It is made of a few sprigs of parsley, thyme, celery leaves and a bit of onion, sewed into a muslin bag and dropped in- to the soup for a little time before serving. When the stock is finally made, and put away in the ice box, it affords the busy housewife an op- portunity to quickly prepare new and interesting foods for a hungry family. TjrENSILS.— Every household ^ should have a large soup kettlf- — aluminum is best though old fashioned iron ones are very good. The kettle should be high in pro- portion to its size as only a small part of its surface needs to contact the heat, because of the slow sim- mering required. Then too, a kettle of this form takes less room on the stove. Other necessary uten- sils are coarse and fine wire strain- ers and two or three squares of cheese cloth — the latter can be kept clean and fresh by boiling in soda water. -<10<«gg»>5l» ("T [the Bible] is, indeed, justly * called Holy Writ. He that has lost his God can find him again, and towards him who never knew him, it wafts the spirit and the breath of the divine word. — Heine. In Sail Lake City The ideal stopping place is the Newhouse. 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Ellerbeck, Preston Nibley, General Manager Asst. Manager Tested Recipes Cream of Tomato Soup 1 can tomatoes 1 small onion 2 stalks celery (or celery salt) teaspoon soda tablespoons butter tablespoons flour' 1 quart milk Salt and white pepper Make white sauce of butter, flour and milk. Cook tomatoes, onion and celery together, strain and add soda. When the bub- bling stops mix with the white sauce. Have bouillon cups ready with slice of orange in each, pour soup in and serve at once. The orange gives the soup a delicious flavor. Cream of Corn Soup 1 can of corn 2 stalks celery 1 small onion 1 tablespoon chopped parsley 1 tablespoon butter 1 tablespoon flour 1 pint milk -J pint cream Cook corn, celery, onion and milk for about 30 minutes, then strain through fine wire sieve. Heat butter in small pan and stir in flour, add to the strained mixture and let it come to a boil, then stir in the cream. Put a little of the chopped parsley in each cup. Serve with popcorn. Tomato Soup with Sago Soak 4 tablespoons of pearl sago in a pint of cold water, then cook slowly until the sago is clear. To one can of tomatoes add a slice of onion, a sprig of parsley and a stalk of celery and cook 10 min- utes, strain, add the sago and 1 pint of heated soup stock. Stir in 1 tablespoon of butter, add salt and white pepper to taste and serve at once. Vegetable Soup 2 quarts cold water 1 bunch of carrots, diced 1 bunch of green onions, cut fine 1 bunch of celery, cut fine 1 cup chopped parsley 1 bunch spinach -J can tomatoes The Improvement Era for October, 1930 835 Put carrots, onions and cel- ery in water and when it comes to a boil, add parsley and tomatoes. Cook slowly for 30 minutes — then add spinach. Ten minutes later remove from fire and season with •salt to taste. This soup is good for invalids. Mushroom Soup lb. fresh mushrooms tablespoon butter tablespoon flour cup thick cream cups veal soup stock Salt and paprika To 2 lbs. of veal shank, well broken add 3 quarts of cold water, let it heat slowly and remove scum as it rises. Add salt and cook for several hours. Chop fine, an onion, a carrot and a stalk of celery. Wash mushrooms well, remove skin and stems, and slice very thin. Put the chopped vegetables with the skins and stems of the mush- rooms into the stock and cook 30 minutes. Strain and thicken with the flour and butter. Fry the sliced mushrooms in butter for 15 min- utes and add to thickened stock — then stir in the half cup of cream. Season well and serve. French Onion Soup 2 large onions | lb. cheese 1 qt. soup stock Small bits of bread Slice onions thin and fry in but- ter, turning constantly until they are light brown. Slice the cheese and put it over the onions, stir until the cheese is melted, then add the quart of heated soup stock. Season and serve with bits of toast- ed bread on top. Soup Dinners I- Cream of tomato soup — with slice of orange French fried potatoes served with soup in place of crackers Egg and lettuce salad Apple pie and cheese. EAT ThreeMeals A Day {"Conference visitors ^"/ in Salt Lake City will enjoy the inexpensive lux- ury of eating breakfast, lunch and dinner at one of the four conveniently lo- cated stores. Same service in Ogden and Provo Fountain, cafe, candies Keeley 's INC. "Best by Test" »-(>«a»-ci 836 The Improvement Era for October, 1930 \ qpoisE ^Popularity Leadership asssssssssss These can be yours through | training in Dramatic Art, >' which is the art of expres- t >' sing thought by the spoken ;| word and appropriate ges- ture. Read full particulars »' in our book on Dramatic Art t and Play Production. A re- I quest from you will bring | it by return mail. i t I I I i t t t \ i i * t t f * l i \ i t i McCune School of Music and Art 200 North Main St. Salt Lake City, Utah 7i> m ii>*.~ n. r- — — -^ ^ *• — ■- — -* <- mm m m vV PRESERVE the memories of your vacation. Place your Kodak prints in an al- ) bum. c I ALBUMS at one dollar j and up in attractive col- j ored covers. Mail orders given careful attention. EASTMAN KODAK STORES, Inc. 315 South Main Street Salt Lake City, Utah Everything Photographic II. Vegetable soup made with meat stock Hot bread rolls in place of crackers Head lettuce with French dressing Fruited jell-o and cookies. Hints All measurements are level un- less otherwise stated. The fat removed from soup stock can be clarified and used for flavoring noodles, spaghetti, and boiled vegetables. The meat strained from stock is almost tasteless but it can be made into a palatable dish. Cut it fine and add onions fried in butter, chopped celery and a small piece of green pepper cut very fine. Shape into a loaf and bake in oven 20 minutes. Some cooks fry a few pieces of the soup meat dark brown and add to the soup kettle before the sim- mering process is begun in order to give the stock a deep amber color. A handful of spinach well pound- ed and added to soup a few min- utes before serving will give it a green color. -flG^gJgj^*- Adult Department (Continued from page 830) D. Brown) asked fiercely. 'What became of her, I'd like to know?' " 'Why, she died after a while,' said Grandmother Brown; and then, with a flash of humor, 'I don't know what be- came of her'." The Foreword by Charles G. Dawes is perhaps one of the best criticisms of the book: "The older our country becomes, the larger its population, the greater its di- versification of industry, of blood, and of culture, the more our calm judgment ac- knowledges the debt this people owe to its early settlers. 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