Here are pages 32, 33 and part of 34 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Chicken And Turkey

Croquettes

2 cupfuls of finely-chopped cooked meat
2 tablespoonfuls of chopped parsley
1 cupful of milk
1 tablespoonful of butter
2 tablespoonfuls of flour
Seasonings to taste.

Scald the milk. Rub the butter and flour together until smooth, add to the scalded milk and stir until it thickens. Mix the parsley and other seasonings with the meat, add to the thickened milk and mix thoroughly. Cool, form into cone-shaped croquettes, cover with egg and bread crumbs, and fry in smoking-hot fat.

Cold beef, veal, mutton, chicken and turkey are all used for croquettes, the seasonings varying with the meats. Beef and mutton should be more highly seasoned, using onion extracts, herbs, curry, paprica, etc., to taste. Veal chicken and turkey may have celery extract, lemon juice, chopped mushrooms, truffles and sweetbreads mixed with them.

Deviled Chicken

2 cupfuls of finely-chopped cooked chicken
2 tablespoonfuls of chopped parsley
2 tablespoonfuls of bread crumbs
1/2 cupful of cream
2 tablespoonfuls of butter
3 drops of onion extract
2 hardboiled eggs
Salt and pepper to taste.

Melt the butter, add the bread crumbs, chicken and cream; stir until the mixture is heated. Add the egg, the yolks and whites pressed through a sieve, the parsley and seasoning. Mix well; take from the fire, put in shells or individual soufflé dishes, cover with greased bread crumbs and brown in a quick oven. Curry powder, paprica, and other seasonings may be added at will.

Chicken a la Terrapin

1 pint of finely-chopped cooked chicken
1 tablespoonful of chopped parsley
3 tablespoonfuls of butter
3 hard-boiled eggs
1 tablespoonful of flour
1 cupful of cream
Salt and pepper to taste.

Melt the butter, add the flour, stir until blended; add the chicken and the cream. Stand over hot water or in the farina boiler, and when the mixture is thoroughly heated add the yolks of the eggs put through a press and rubbed smooth with a little of the cream. Add the whites chopped fine, and let the mixture come to boiling point. Season and serve.

Creamed Chicken

2 cupfuls of chopped cooked chicken
2 tablespoonfuls of flour
1 cupful of cream
1 tablespoonful of chopped parsley
2 tablespoonfuls of butter
1 cupful of milk
Yolk of one egg
Salt and pepper to taste.

Melt the butter, add the flour and stir until smooth. Add the milk and cream; stir until it begins to thicken, turn into a farina boiler and add the chicken. When thoroughly heated, add the yolk of the egg and parsley. Mix, season to taste, and serve on toast or in a potato border.

Timbales of Chicken

1/2 cupful of cream
1 tablespoonful of finely-chopped truffles
2 cupfuls of the cooked white meat of the chicken
Whites of four eggs
Salt and pepper to taste.

Chop the meat very fine, and pound it to a smooth paste, adding the cream gradually. When well mixed, season and add the truffles. Then add, one at a time, the unbeaten whites of the two of the eggs, mixing the first with the paste until it has disappeared, before adding the second. Beat the remaining whites to a stiff, dry froth and stir them carefully into the mixture. Fill greased timbale molds half full of the chicken paste, place them in a pan of hot water (the water should come up as far on the outside of the tins as the paste fills the inside). Bake in a moderately hot oven for twenty or thirty minutes, the time depending upon the size of the molds. If a single large mold is used the timbale will have to bake as long as thirty-five or forty minutes. Serve hot with a cream mushroom sauce.

Here are pages 30, 31 and part of 32 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Veal

Soufflé

2 cupfuls of chopped cooked veal
2 tablespoonfuls of butter
1 tablespoonful of chopped parsley
1 cupful of milk
3 eggs
2 tablespoonfuls of flour
1 cupful of cream
Seasoning to taste.

Melt the butter without browning, add the flour, stir until smooth. Add the cream and milk; stir until it thickens. Add the veal to the sauce and, when it is thoroughly heated, add the beaten yolks of the eggs. Take from the fire and cool. When ready to use, beat the whites of the eggs to a stiff, dry froth; mix them gently with the meat and sauce. Turn into a greased baking dish and bake for twenty minutes in a hot oven.

Boudins

2 cupfuls of finely-chopped cooked veal
1 tablespoonful of butter
1 tablespoonful of chopped parsley
1/2 cupful of cream
1 teaspoonful of salt
Whites of three eggs
1/2 teaspoonful of pepper.

Beat the whites of the eggs to a stiff, dry froth. Melt the butter, add to the meat, with the parsley, salt and pepper. Add the cream by degrees, mashing the meat as fine as possible, and, when well mixed, add carefully the beaten whites of the eggs. Fill greased individual soufflé tins two-thirds full, place them in a baking pan half filled with boiling water, and bake twenty minutes in a hot oven.

Blanquette of Veal

1 tablespoonful of butter
1 cupful of stock
Yolks of two eggs
1 tablespoonful of chopped parsley
1 tablespoonful of flour
1 cupful of cream
12 button mushrooms
Salt and pepper to taste
2 cupfuls of finely-chopped cooked veal.

Melt the butter without browning, add the flour and stir until smooth. Add the liquid, and when the sauce begins to thicken add the meat and the mushrooms cut in pieces. Stir until the sauce thickens, and when ready to serve, add the yolks of the eggs beaten light, and the parsley. Stir the eggs gently into the sauce, cooking for one minute only. Long standing, or too long cooking, cooks the eggs too much so they separate from the sauce. The blanquette may be garnished with whole mushrooms which have been heated in their own liquor.

The above recipe may be used for making veal patties or the filling of bouché cases. In that case they would be more delicious if part sweetbreads were used with the chopped veal.

Veal Loaf

1/2 cupful of fine bread or cracker crumbs.
3 pounds of veal
2 teaspoonfuls of salt
1/2 pound of ham
1/2 teaspoonful of allspice
3 tablespoonfuls of cream
3 eggs
1/4 cupful of butter
1 teaspoonful of black pepper
1 teaspoonful of onion juice
2 teaspoonfuls of summer savory

Chop the veal and ham very fine. Beat the eggs, without separating, until light, and melt the butter. Mix the veal, ham, crumbs and seasonings well together; add the eggs, and when well mixed, the cream and melted butter. Mix thoroughly. Press into a mold previously wet with cold water, and turn out carefully onto a flat baking pan. Bake for two hours in a moderate oven, basting occasionally with melted butter.

Here are pages 28, 29 and part of 30 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Lamb Croquettes

2 cupfuls of finely-chopped cooked lamb
1 cupful of boiled rice
1 tablespoonful of chopped parsley
1 tablespoonful of lemon juice
2 tablespoonfuls of flour
1 cupful of cream
1 tablespoonful of butter
Salt and pepper to taste.

Scald the milk. Rub the butter and flour together until smooth, then add the scalded milk and stir until it thickens. Mix the meat, rice, parsley and seasoning well together. Mix with the thickened milk and cool. When cool, form into cone-shaped croquettes, cover with egg and bread crumbs, and fry in smoking-hot fat.

Curry of Lamb

2 cupfuls of chopped cooked lamb
1 tablespoonful of orange juice
1/2 teaspoonful of chopped mint
1 teaspoonful of curry powder
2 tablespoonfuls of flour
2 cupfuls of stock
2 tablespoonfuls of butter
Salt and pepper to taste.

Brown the butter, add the curry powder, meat and mint, and cook ten minutes, or until the meat is well heated and seasoned. Add the flour, stir until brown. Add the stock and stir until the sauce has thickened. Season and serve in a rice border. In place of a rice border, one cupful of boiled rice and one of meat may be used, following the directions given above.

Pilaff of Lamb

1/2 cup rice
2 cupfuls of chopped cold lamb
2 tablespoonfuls of butter

Boil the rice in plenty of boiling, salted water for twenty minutes, or until tender. Drain and mix with the finely-chopped meat, which should be seasoned with salt, pepper and a few drops of celery extract. Add the butter, melted, and when the meat is heated turn the rice and meat into a greased tin mold. Place in the oven for ten minutes, or until the pilaff will keep its form when turned out of the mold. Serve with tomato sauce.

Mutton Scallop

2 cupfuls of finely-chopped cooked meat
1 cupful of tomato sauce
1/2 cupful of bread crumbs
1 tablespoonful of butter

Melt the butter, add the bread crumbs and stir until they are thoroughly greased. Season the meat with salt, pepper, a drop or two of onion juice or other suitable seasoning. Fill a greased baking dish with alternate layers of the meat, sauce and bread crumbs, covering the top with crumbs. Bake twenty minutes in a quick oven and serve.

Curry of Mutton

2 cupfuls of chopped cooked mutton
1 teaspoonful of curry powder
2 teaspoonfuls of butter
2 tablespoonfuls of flour
2 cupfuls of stock
1 teaspoonful of lemon juice
1 very small onion
Salt and pepper to taste.

Chop the onion fine and brown in the butter with the curry powder. Add the flour, stir until smooth and brown. Add the stock and the meat, and when the sauce has sufficiently thickened, season and serve. One cupful of meat and one of vegetables may be used, lima beans or peas giving the best flavor.

Mutton Ragout

2 cupfuls of chopped cold meat
1 cupful of stock
1 teaspoonful of Worcestershire sauce
1 tablespoonful of butter
1 tablespoonful of flour
1 tablespoonful of catsup
Salt and pepper to taste.

Melt and brown the butter, add the flour, stir until smooth and brown. Add the stock; cook until it thickens. Add the mutton, turn into a farina boiler and cook for twenty minutes. When ready to serve, add the Worcestershire sauce and catsup; season further, if necessary, and serve.

This is a handwritten recipe on a large index card (8″x5″) found in an old collection of recipes. Date unknown, typed as-is below.

Tuna à la Cream

1/2 pkg macaroni springs (1 lb – 3 cups)
1/2 cup chopped celery
1/3 cup mushroom pieces
1/3 cup chopped onion
3 TBS butter or marg.
1 10 1/2 cream of celery soup
1 1/4 cups milk
1 tsp Worcestershire sauce
1/2 tsp marjoram
3 drops Tabasco
2 cans tuna
6 oz. grated Am. cheese

Preheat oven 375°. In skillet under med. heat, lightly saute celery, onions, mushroom in butter. Blend in all other ingredients except cheese & macaroni. Simmer 5 minutes. In 12x8x2 combine sauce with cooked macaroni & top with grated cheese. Bake 20 minutes until golden brown.

Here are pages 25, 26, 27 and part of 28 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Beef

Hamburg Steaks

1 pound of steak from the round
2 or 3 drops of onion extract.
1 teaspoonful of salt
1/2 tablespoonful of pepper
1 tablespoonful of chopped parsley

A very little thyme or sweet marjoram may be added if desired.

Chop the meat fine, mix well with the seasonings. Form into small steaks with the hand. Melt a tablespoonful of butter in the frying-pan. When heated put in the steaks; let them cook slowly until done half way through; turn over and cook the other side. Serve with a brown or mushroom sauce.

Cannelon of Beef

1 pound of lean beef from the round
2 drops of celery extract
1 egg
1 teaspoonful of salt
1 tablespoonful of butter
1/4 teaspoonful of pepper
1 teaspoonful of mixed spices.

Chop the beef fine. Melt the butter, add to the meat, with the egg beaten light without separating, and the flavorings. Mix well, and make into a roll. Grease a piece of brown paper and roll around the cannelon. Put on a shallow tin or baking pan and bake thirty minutes in a moderate oven, basting occasionally with melted butter. Unroll the paper and serve the cannelon with a sauce.

Beef Spanish

2 cups finely chopped cooked meat
2 tablespoonfuls of butter
1 small onion
1 cupful of tomatoes
2 tablespoonfuls of flour
1 cupful of stock
Salt and pepper to taste.

Melt and brown the butter, add the onion, sliced, and cook until delicately browned. Add the flour and brown, stirring all the while, then add the meat. Add the stock and tomatoes and cook until thoroughly heated. Season and serve on a hot dish garnished with timbales of rice.

Beef Minced on Toast

To one and one-half cupfuls of minced beef, take one cupful of brown or tomato sauce.

Make the sauce and season to taste with onion juice, catsup, curry powder, Worcestershire sauce or mushroom catsup. Add the meat, stir carefully until well mixed and thoroughly heated, and serve at once.

If eggs are to be served with the hash, cut the toast with a large round patty cutter. Put a thick layer of the minced meat on each piece and place a poached egg carefully on each. The egg should be trimmed to fit the toast and must be poached while the hash is heating, so that all may be sent to the table piping hot. No matter how good the hash, it loses its flavor if served cold, and a cold poached egg is never acceptable.

Cecils

2 cupfuls of chopped cooked beef
1 tablespoonful of chopped parsley
1 tablespoonful of bread crumbs
Yolks of two eggs
2 tablespoonfuls of butter
Salt and pepper to taste.

Melt the butter, add the bead crumbs, and when well mixed, the meat, seasoned. Add the beaten yolks of the eggs and stir in a saucepan over the fire until the mixture is heated through. Cool, form into small round balls, cover with egg and bread crumbs and fry in smoking-hot fat.

New York Hash

To every cupful of chopped cooked meat take

2 cupfuls of chopped potatoes
1/2 cupful of boiling water or stock
2 tablespoonfuls of butter
Seasoning to taste.

For this, beef is most generally taken, although corned beef, chicken, turkey, veal or even mutton may be used. The cold meat should be chopped rather fine, and the potatoes not chopped until cold. Season the meat and potatoes, put the water and butter over the fire, and when the water boils again add the meat and potatoes. Nothing is better to cook hash in than an old-fashioned iron saucepan or spider. The difficulty of making good hash lies in the cooking, for it must be stirred, yet not too much, or it will be pasty; the water should boil away, yet the hash must not be dry, nor yet watery. Let it cook, stirring occasionally, until there is a coating on the bottom of the pan from which the hash can be freed without sticking. Serve at once.

Corned Beef Hash

may be made in the same way, or using equal proportions of chopped meat and potatoes. Many prefer a slight flavoring of onion, when it is advisable to use a few drops of onion juice or extract rather than the chopped onion itself.

Baked Hash

2 cupfuls of meat
1 tablespoonful of butter
2 cupfuls of potatoes
2 cupfuls of stock
Seasoning to taste.

Melt the butter in the frying pan; add the stock and, when heated, the meat and potato well mixed. Season to taste and stir occasionally until well heated. Turn into a greased baking dish and bake thirty minutes in a moderately quick oven.

Meat Cakes

2 cupfuls of chopped cooked meat
3 tablespoonfuls of cracker crumbs
2 eggs
2 tablespoonfuls of butter
1 small onion
Salt and pepper to taste.

Chop the onion very fine. Beat the eggs light without separating. Melt the butter, add to the cracker crumbs, mix with the eggs, meat and seasoning. Make into flat cakes and sauté in butter or dripping.

Meat Sausages

A pinch of thyme or sweet marjoram
2 level teaspoonfuls of pepper
2 cupfuls of meat
3 drops of lemon juice
1/4 cupful of pork
Yolks of two eggs.

Use cooked meat and chop very fine. The pork should be measured after chopping and should be less rather than more than the amount given. Mix the dry seasonings with the meat and pork, and add the yolks of the eggs beaten light. When thoroughly mixed, form into small, flat sausage cakes and sauté in a frying-pan.

Corned Beef Croquettes

2 cupfuls of finely-chopped cold corned beef
1 tablespoonful of chopped parsley
2 cupfuls of mashed potato
1/4 cupful of cream
1 egg
2 tablespoonfuls of butter
Salt and pepper to taste.

Melt the butter in a saucepan, add the potato and the cream, and stir until it is well mixed and heated. Add the meat, and the salt and pepper. Take from the stove, add the chopped parsley, and the egg beaten light without separating. Mix well, but gently, and put away to cool. Form into croquettes, cover with egg and bread crumbs, and fry in deep, smoking-hot fat. These croquettes should be served with sauce.

Here’s a handwritten recipe for extending butter found in an old box of recipes. The top of the sheet is torn a bit but doesn’t affect the recipe at all. The recipe is below, typed as-is.

Extended Butter (follow in order)

In blender:

1 cup veg. oil (safflower or corn)

Add:

1 teasp. liquid lecithin
1/4 cup + 1 tab water*

Blend together then add:

1 lb room temp butter

Blend again, scrape sides.

Refrig. Makes 1 3/4 lbs.

*RecipeCurio Note: This part is unclear on the recipe, I believe it reads as “1 tab water”, meaning 1 tablespoon of water. It’s not close to looking like the “1 teasp. liquid lecithin” in the line above, so I went with tab.

Here are pages 23, 24 and part of 25 of the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). If you’d like to follow along and browse through more pages of the book, I’m filing them in the Enterprising Housekeeper Category.

Fish

The “left-overs” of boiled, baked or fried fish have many possibilities. Here, as with the majority of made-over dishes, the sauce plays the leading part and must be adapted to the kind of fish to be used. Ordinarily an acid sauce of some kind is most acceptable, as the juices of the fish are alkaline and the palate craves the added acidity. This is especially true of such oily fish as salmon and blue fish. The white-fleshed fishes, whitefish, halibut, cod, haddock, and so forth, as well as most of the shell fish, may be acceptably served with cream sauces.

Fish Turbot in Shells

Yolks of two hard-boiled eggs
1 cupful of cream or milk
1 tablespoonful of chopped parsley
4 tablespoonfuls of bread crumbs
2 cupfuls of cooked fish
1 tablespoonful of butter
2 tablespoonfuls of flour
Salt and pepper to taste.

Scald the cream. Rub the butter and flour together until smooth, add to the scalded cream, stir until it thickens. Add the bread crumbs and cook on the back part of the stove, or over hot water, for five minutes, stirring occasionally. Take from the fire, add the fish, parsley and seasoning. Mix gently, that the fish may not become stringy. Fill greased scalloped shells or individual soufflé dishes. Brush over the top with the beaten yolk of an egg and brown in a quick oven. This may be baked or browned in a single large turbot dish if desired.

Fish Cutlets

2 cupfuls of cooked fish meat, chopped fine
1 cupful of milk or cream
2 tablespoonfuls of butter
1 tablespoonful of chopped parsley
Yolks of two eggs
2 tablespoonfuls of flour
Dash of paprica
Salt and pepper to taste.

Scald the milk. Rub the butter and flour together until smooth, add to the scalded milk and stir until it thickens. Add the yolks of the eggs beaten light, take from the fire and mix gently with the fish. Season with the salt, pepper and parsley. Onion and celery extract may be used if liked. Cool, form into cutlets, cover with eggs and bread crumbs and fry in smoking-hot fat.

Halibut á la Delmonica

1 tablespoonful of Parmesan cheese
1 tablespoonful of cornstarch
1/2 cupful of mashed potatoes
2 cupfuls of cream or milk
2 cupfuls of cooked fish
3 tablespoonfuls of butter
Yolks of two eggs
Salt and pepper to taste.

Beat the potato until light and creamy, with the yolk of one egg. Melt two tablespoonfuls of butter, add the cornstarch, stir until smooth. Add the cream, stir until the sauce thickens, take from the fire, add the remaining egg yolk, fish and seasoning. Fill a greased baking dish with alternate layers of potato and fish. Cover the top with bread crumbs mixed with the cheese and the remaining tablespoonful of butter, melted. Cook for 20 minutes in a quick oven.

Codfish Balls

2 tablespoonfuls of cream
1 egg
1 tablespoonful of melted butter
1 cupful of salt fish
2 cupfuls of potatoes
Pepper to taste.

Wash and pick over the fish, shredding it into small pieces. Peel the potatoes and cut in quarters. Put the fish and potatoes together in a saucepan cover with boiling water, and cook twenty five minutes, or until the potatoes are tender. Watch them that they may not cook until soggy. Drain thoroughly, mash and beat with a fork until light. Add the butter, mix, and cool slightly. Add the eggs, beaten without separating, and the cream, unless the mixture be too soft, adding gradually, as the entire quantity given may not be required. Make into balls, cover with egg and bread crumbs, and fry in smoking hot fat. If handled and fried carefully, these may be cooked if desired without the egg and bread crumb covering.

Fish Hash

Use the same proportions as given for codfish balls. The fish and potatoes may be cooked together the day before, drained, and left standing until ready to prepare for breakfast. Then heat and add the egg, butter and cream. Beat until very light and brown slightly in a frying-pan. Fold like an omelet, and serve on a heated dish.

Salmon may be served as cutlets, or re-heated in a Sauce Piquanté or Drawn Butter Sauce; or may be served cold with Sauce Tartare.

Cod may be re-heated in a Cream, Bechamel, Egg, Supréme or Drawn Butter Sauce. A few drops of lemon juice added to the above sauces or squeezed on the fish improves its flavor.

Here are pages 21 and 22 of the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). If you’d like to follow along and browse through more pages of the book, I’m filing them in the Enterprising Housekeeper Category.

Soups

In no way can the smallest odds and ends of various things be used more satisfactorily than in the making of soups, even without stock. Stock adds to the nutritive value in some cases, but at certain seasons of the year delicate cream soups are more acceptable if not more wholesome. Clear soup, consomme, bouillon, etc., are less nourishing than stimulating, and for this reason are more commonly used at the beginning of a long or hearty meal. The heavier soups may form the main dish of luncheon or dinner. In the south of Germany they are served most acceptably, even for supper.

When the soup is to form the main nourishment it must not be lacking in this requisite. Peas, beans, lentils; the various cereals as rice, barley, sago, farina, macaroni; single vegetables or mixtures of many, all may be added to stock, milk or water to make soup. A cup of beans or peas with a slice of onion, a pint of milk and a little care will make a delicious soup. One-fourth of a cup of chicken broth, with milk and rice will make another. Meat should be put through the chopper if it is to be served in the soup; vegetables, chopped or cooked in water or stock and put through a sieve.

Purèe of Clams

25 clams
1 tablespoonful of butter
1 pint of cream
1 cupful of cold water
2 tablespoonfuls of flour
1/4 cupful of bread crumbs
Pepper to taste.

Drain the clams with the water, saving all the liquor. Put the liquor in a saucepan over the fire; when it comes to a boil, skim. Chop the clams fine, add them to the liquor, let boil again and skim. Rub the butter and flour together until smooth and add to the broth with the bread crumbs; stir and cook until it thickens. Press through a sieve, return to the kettle and when heated add the cream previously scalded in a farina boiler. Season and serve at once. Do not let the soup stand on the stove after adding the cream, as it is apt to curdle, and be careful in seasoning, as the clams are salty.

Bisque of Oysters

1 pint of oysters
1 tablespoonful of butter
Yolk of one egg
1 tablespoonful of flour
1 pint of milk
Salt and pepper to taste.

Drain the oysters free from their liquor, adding sufficient cold water to make one cup of liquid. Chop half the oysters fine. Bring the oyster liquor to a boil, skim, add the chopped oysters and simmer ten minutes.

Scald the milk; rub the butter and flour together until smooth, add to the milk and stir until it thickens. Add the whole oysters to the oyster liquor, and as soon as the edges curl remove all from the fire. Add the beaten yolk of the egg to the milk, take at once from the fire and mix with the oysters and their liquor. Season and serve at once.

Turkey Soup

1 tablespoonful of butter
1 slice of onion
3 stalks of celery
1 cupful of cream
3 tablespoonfuls of rice
Salt and pepper to taste.

Chop the onion, and brown in butter. Add the turkey carcass and any dressing left over, cover with one quart of cold water and simmer for two hours. Strain, return the broth to the kettle. Chop whatever meat can be taken from the turkey bones very fine, and add to the broth with the rice and celery also chopped fine. Cook for one-half of an hour, or until the rice and celery are tender. Add the cream, season and serve.

Lima Bean Soup

1 cup of lima beans
2 cups of milk
1 cup of water
1 bay leaf
2 tablespoonfuls of butter
1 tablespoonful of flour
1 small onion.
Salt and pepper to taste.

Slice the onion and brown in the butter; add the flour; stir until smooth and brown. Add the water, bay leaf and beans, and cook twenty minutes, or until the beans are soft. Press through a sieve. Scald the milk, add the beans and cook until thickened. Season and serve.

A few drops of celery extract, onion juice, a little catsup, Worcestershire sauce, or curry powder; any proper flavoring used with judgment gives variety and adds to the various soups. The coarser leaves and stalks of the celery may not be sufficient to give the right flavor to the soup, but a drop or two of celery extract will add just what is needed. Tomatoes can be used with great freedom, as they combine with so many other things. Remember that a tablespoonful of meat, vegetable or cereal need never be wasted where soup is served every day.