Soups, Chowders and Stews:

Soups, Chowders and Stews:

It was not so long ago, that all stocks, soups, chowders and stews were made at home, and the stock pot was kept on the stove day in and day out; but, with the gradual change from wood and coal, to gas and electricity, combined with the shift to faster living, and the perfecting of modern, commercial, canning and condensing methods; the long slow process of stock making has become far less common in home kitchens; so much so that many cooks do not even know what a stock is. This change has not come about without great cost, however.

People are now spending a greater portion of their incomes on food and are generally not as well nourished. The great emphasize is now on convenience and speed -not on health or nutrition.

We have seen a huge explosion in the consumption of sugar, salt and fat. Most of us go on, safe in the knowledge that people are living longer-which is of course; simply not true. What is true: fewer mothers and babies are dying in child birth and fewer people are dying after a first or even second heart attack or stroke, so it appears that people are living longer when they are not.

True, fewer people are dying at an extremely young age; but there is a big difference between this and a longer life span.

 Diabetes and obesity are now rampant. The truth is that for the first time in known history, the children of today may actually have a much shorter life than their parents or grand-parents.

Forty percent of Canadians are now considered obese (The percentage is, much higher, among Children), and are slowly committing suicide. What is desperately needed, if humanity is to survive, is NOT more daycare and being away from the home, or an ever increasing income; BUT a return to the home; and the traditional family values.

In other words, one parent or the other must become willing to stay home and take on responsibility for the children they have chosen to produce. In doing so the family would, undoubtedly, end up with more money in pocket; due to reduced costs of daycare, food, restaurant, and most importantly; health bills.

In soups, many valuable food materials that would otherwise be thrown out; may be saved for the nourishment and health of the family and their need of fat. Some knowledge of the principles of soup and stew making is more than worthwhile for every housekeeper.

On the farm, or, in pioneer kitchens, the stock pot never left the fire. There it stood, rich with meat, bones, herbs, seasonings, and broth; ready to make a hearty meal; and as a consequence; people were much, much healthier.

Sometimes, the contents were eaten cold. Then the broth would be nicely jellied and this, with the bits of cold meat, some bread, and some mustard, or horseradish, made a most tasty and nutritious lunch. Near the sea coast, rib-sticking soups, almost stews, were made of fish: The classic French Bouillabaisse; and our own chowders are examples of these fish concoctions.

The soups given here originally came from all over the world, and then found a home in Canada; each is a meal in itself, needing only the addition of a salad; and perhaps some cheese and fruit. Of soup and love, quoth Thomas Fuller, “the first is best”. And I am not disposed to quarrel with the poet. Love has its charms but only soup so well nourishes the young, stokes the fires of manhood, and comforts the old. There are soups aplenty and each is better than sex---well almost.