This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Soup, by some people mistakenly thought to be an expensive luxury, is generally a means of economy, since a soup, tempting and nutritious, can be made of the cheapest materials, including remnants of food unfit for other use. Economy means management, not saving merely, though sometimes wrongly understood in the latter sense. Good economy includes wise spending and using; it is as wasteful to broil meat too tough to be chewed or digested as it would be to throw away meat that might be used; it is as prudent to purchase a small quantity of vegetables and seasonings, which will help to make a savory soup or stew out of material useless by itself, as to refrain from buying something not needed. M