Living on a Little

"You can also make purées of any fresh vegetable, carrots, or garden peas, or a mixture of several kinds of vegetables; cook them with onion and salt and pepper and bits of celery or parsley, and put them through the sieve and thicken them. All of them are improved by adding a little milk, but they will do as they are if you have none to spare."

"Do you put a bone in purées?"

"If I happen to have one I do, but not otherwise; I never buy a bone for such a soup. Remember that these thick soups go with the dinners with the light meat course, because they are so substantial. Now we will go on to the next kind.

"The stock soups are made with water, bones, meat, and vegetables. Some housekeepers keep a stock pot on the back of the range and put in it any odds and ends they happen to have, adding more water and seasoning from time to time. When they want a soup, they pour off enough of the stock, strain and clarify it, and either use it as it is or put in something like tomato or potato. This is all very well if you have a range which goes day and night, and if you are careful to completely empty the pot twice a week in winter and three times a week in summer and scrub it out thoroughly and start an entirely fresh lot of bones and meat; otherwise the whole will have a sour taste. I think a better way is to start a soup on the fire and cook it all night in the tireless stove; start it over again in the morning, and cook it half a day more, and then cool and use it."

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