Canning soup
by olivia law
Soup is easy to make — I know it, and can be backed up by Mrs Andrea. She offers recipes for different meat stocks, and uses these as a base for all recipes. Even the vegetable soups use beef stock, which brings to mind questions about vegetarianism and its lack of prevalence during this period, at least purposefully — many individuals became vegetarians by default due to the effects of war.
However, vegetarian cookbooks did begin to surface in the late 19th and early 20th centuries in America. Many include a meat substitute invented by John Harvey Kellogg — protose. Apparently, this consisted of a unique mixture of wheat gluten, peanut butter, onion and herbs.
As expected, soups are easy, and the chapter goes into little detail — it essentially calls on the cook to improvise with any meat or vegetables that they may have lying around in their kitchen.