Home Science Cook _Anna Barrows Appetizing and Book and nourishing dishes and Mary J. Lincoln_ how to serve Practical Dietetics _A. F. Patte_ Diets for sick and, with Reference convalescent food to Diet in values, special Disease recipes GOVERNMENT BULLETINS U. S. Government Bulletins, Department of Agriculture. Washington, D. C. Farmers Bulletins, Department of Agriculture, Washington, D. C. The Department of Agriculture issues bulletins on almost all foods, their care and use in the home, household appliances, canning, etc. These bulletins may be obtained by writing to the addresses above. Send for a catalogue of the bulletins and order the ones in which you are interested. SOUPS Prepare soup stock in a kettle which will retain heat. Fit with a tight cover, for the vapors must be held in to add to the flavor of the stock. Shank and neck of beef, pork or lamb, left-over morsels of meat, bones from steaks, roasts, chops and the carcasses of poultry, are good materials from which to make meat stock. Crack and saw bones to uniform size, put into kettle and add cold water in the proportion of three cups of cold water to one pound of bones. Let stand for one-half hour or until water is colored by juices, heat to boiling point. Skim off fat, reduce heat and let simmer or bubble slowly for four hours. The stock must be kept at low temperature in cooking so that the albumen or jelly of the meat will not coagulate, but be retained in the stock, giving it full flavor. Cook until the meat is shredded and colorless. When nearly done, add vegetables and seasoning. Strain, set stock aside to cool—discard bones, reserving vegetables and meat portions, which are still rich in food value, for further use in pressed loaves. A bit of Extract of Beef will add the desired meat flavor. Stock is used as the foundation for all meat and vegetable soups. Cream soups have white sauce as a foundation with the vegetable purée added. CANNED SOUPS [Illustration: Cream of Tomato Soup] So much time is consumed in preparing soup that the great variety of high quality canned soups are a welcome addition to Madam Home Manager’s Labor Savers. _Armour’s Extract of Beef makes excellent soup stock or bouillon_ MEAT COOKERY (_See pages 7, 8 and 9 for Meat Charts_) To be sure of success in meat cookery, know first the structure of the cut of meat you are to prepare, then use a standard tested method for making that cut tender, flavory and juicy. Always have a good fire before placing meat over the heat, for all meat cookery requires the greatest heat first to seal the appetizing juices in. Your skill will be shown in your first ten minutes of handling.