Where economy is practised, sufficient scraps are often left from the various meals to furnish the usual family soups and broths without buying fresh meat for the purpose.

A thrifty cook will inspect her larder each morning, and will put aside all cooked and raw bones of meat, game (if not high), and poultry, drops of gravy, sauces, spoonfuls of vegetables, macaroni, etc., and will use them either for the stockpot or to help finish off some stock already to hand.

Pot=Liquor or the water in which salt or fresh meat or vegetables, other than green varieties, have been boiled, is most valuable as a foundation for soups. It contains a certain amount of the nutritious parts and flavour of the food cooked in it.

Soup can be prepared from meat, game, or poultry, cooked in water or milk, with every kind of vegetable, sweet herbs, spices, curry powder, etc., to give them flavour and seasoning.