Put four ounces of oatmeal into a basin, and mix it well with three ounces of clean drippings of pork, beef, or mutton; mix this by degrees with a gallon of soft water, add to it a tablespoonful of the soup-herb powder*, No. 459, a teaspoonful of salt, and half a teaspoonful of ground black pepper, and same of allspice; let it simmer, and stir it together for a couple of minutes, and it is ready.

Observations

Those who have not tasted this, will not easily imagine what a delicious meal is produced by the combination of these cheap and homely ingredients.

Dripping Soup

Wash five ounces of barley, and put it on to boil on a slow fire in six quarts of water; skim it carefully, and when it is reduced to about five quarts, put on a head of celery, or half a drachm of celery seed, and a large onion, and let it boil another hour, till it is reduced to a gallon; put four ounces of oatmeal into a basin, mix it well with three ounces of clean drippings, and these by degrees with the above liquor, adding to it a tablespoonful of the soup-herb savoury powder, and a teaspoonful of ground black pepper, and two teaspoonsful of salt; let all boil up together for a few minutes till it is well incorporated.

*** Dripping intended for soup , should be taken out of the pan almost as soon as it has dropped from the meat; if it is not quite clean and nice, clarify it. See Receipt, No. 83. For various receipts for economical cookery, see Mrs. Mel-roc'sbook, a work of great ingenuity and originality.

* If you have no soup-herb powder, use two teaspoonsfiil of dried and pounded parsley, one of winter savory, one of lemon-thyme, and a quarter of a drachm of celery seed-

Observations

If the, generally received opinion be true, that animal and vegetable foods afford nourishment in proportion to the quantity of oil. jelly, mucilage, and sugar that can be extracted from them; these soups have strong claims to the attention of the rational economist.