The Ministry Of Food THIS WVEEK'S When you come home W ar-work tired and cold after a long day's work, there's nothing and so cheering for you as soup. Home-work Thick soup is nourishing, a Home-work meal in itself. Soup is very easy to digest, an important point whe'n vou are tired. And, if yoou keep a soup-pot handy on the stove, soup is as easv to make as A B C. Look after your soup-pot and then nmake one of tliese If you can use stock for. the basis of your soups they will.be all the better for it, more nourishing, more tasty. The souip-pot necd not use up hours of fuel. Put your root vegetables (all except turnips), bacon rinds, etc., in a large pot with plenty of water. Cook slowly for I hour: Boil vigorously for a minute or two then put straight into the hay box or into the oven when the baking is d'one to use up the-last of the heat. The soup-pot d should 1e brought to the boil every day. Green v egetables and outsidc leaves may be added to the stock if it is to be used at once. Don't disturb the fat on top of the stock for this preserv-zs thie flavour, but remove iiefore use. WVihen you' want to make a soup you just take some of this stock, add what <SC flavourings. or vegetables you fancy as in the recipes alongside and in a very, short time yoiir soup will be ready. "I u sed to think onc didn't otughter illake a souip ftom vegetable erater. But this, mny dear- this IS a sttorter!" 7: FOOD FACTS No. ilS 0THE MiNISTRY OF Fl delicious soups for the evening. CRtEAM OF PARSNIP SOUP (for 6 people) Ti IV: Preparation 7-S minutes, cooking 25- 30 minutes. Ingredients: :i leck. 1-l} lbs. parsnips, 3 pints of stock or wvater, 3 tcaspoonfuls of salt, pep- per, z ozs. flour. i pint of "lhousehold " milk, 2 table- spoonfuls of chopped pars- ley. AIcettzod: Put stock or wXater on to boil while shredding the parsnips. When boiling add shred- died parsnips and leck. Boil for ao imiins., season, add blended flour and milk and simmer for 3-; mins. stir- - ring all the titime. Serve \ith chopped parsley. QUICK SOUr (for 6 people) Tine: Preparation o min- utes, cooking 2o minutes. Ingredients : X lb. mixed vegetables, X tablespoonful "household " milk,z table- spoonfuls wheatmeal flour, 4 breal fastcups of stock or ,water, i - I, teaspoonfuls of salt, pepper, chopped pars- Icy, or watercress or sliced cAbbage. lIetlod: Put 3 breakfastcups of stoek or wvater on to boil. theri wvash and grate or shred the vegetables. Add salt and Vegetables to stock and cook till tender, seasoT. Blcnd flour and "house- hold" milk with , brcak- fastcup of vater and pour on to the soup, stir and cook for 3-5 minis. Scrne w%ith chopped parsley, wxatercress or cabbage. . THE LITTLE EXTRA THAT MAKES ALL THE DIFFERENCE! I'ry nserving sonic of thcse favouries vwith your soup. DUNlPL N CS. Mit S ozs. nfour %%ith I teaspoonful baking pos- decr and a teaspoontul sMeet herbs. Form into a firn dough with coldi atcr. Drop itito soup and cook quickly fo-r 7-o mnin- ilues before cervbitg. CROUTLONS. 'Take fe,stices of \heatiical bread, dice and t,akeion a till crirp atnd brown. I-IE.AT'MEAI. RLSu S. Cut state wtivahtoic.l bread ill in. thick fingers and bakc iti a cool oven till crisip. Ytou can utilisc the hicAt u iiitt retinaisis itn vour o-en afier \ou laec becn cook- tig for this purpose. )OD, LONDON, W.1 I c