Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 2 of 6 · from the scan, no model involved
HOME ECONOMICS
When preparing stews and soups, the simmering step is the most critical. For example, a beef « stew that has boiled quickly will not taste or look as good as one that has gently simmered for several hours. When roughly boiled, the meat will toughen and become stringy and the vegetables will break apart.
Most soups can be made ahead and kept covered in the refrigerator for two to three days. Some ingredients, like potatoes, do not freeze well, so they should be cooked and added after thawing.
The following recipes for soups are hearty ones for cold weather.
Cheddar cheese soup
21. butter
87.8%