Scotch Broth Without Meat Recipe

Steep four ounces of pearl barley, (cost

three cents,) over night in cold water, and wash it well in fresh water;

cut in dice half an inch square, six ounces of yellow turnip, six ounces

of carrot, four ounces of onion, two ounces of celery, or use in its

place quarter of a saltspoonful of celery seed, (cost of all about one

cent,) put all these into two and a half quarts of boiling water, season

with a teaspoonful of salt, quarter of a saltspoonful of pepper, and as

much cayenne as you can take up on the point of a very small pen-knife

blade, (cost one cent;) boil slowly for two hours; then stir in quarter

of a pound of oatmeal, (cost two cents,) mixed to a smooth batter with

cold water, see if seasoning be correct, add two or three grates of

nutmeg, and boil half an hour. Meantime, cut two slices of bread, (cost

one cent,) in half inch dice, fry light brown in hot fat, (cost two

cents,) and lay the bits in the soup tureen; when the soup is ready pour

it over them, and serve. This soup, which costs only about ten cents, is

palatable as well as economical.

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