Economical Pot Liquor Soup Recipe

A thrifty housewife will not require that I should tell her to save the

liquor in which the beef has been boiled; I will therefore take it for

granted that the next day she carefully removes the grease, which will

have become set firm on the top of the broth, into her fat pot; this

must be kept to make a pie-crust, or to fry potatoes, or any remains of

vegetables, onions, or fish. The liquor must be tasted, and if it is

found to be too salt, some water must be added to lessen its saltness,

and render it palatable. The pot containing the liquor must then be

placed on the fire to boil, and when the scum rises to the surface it

should be removed with a spoon. While the broth is boiling, put as many

piled-up table-spoonfuls of oatmeal as you have pints of liquor into a

basin; mix this with cold water into a smooth liquid batter, and then

stir it into the boiling soup; season with some pepper and a good pinch

of allspice, and continue stirring the soup with a stick or spoon on the

fire for about twenty minutes; you will then be able to serve out a

plentiful and nourishing meal to a large family at a cost of not more

than the price of the oatmeal.

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