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BROWNED FLOUR FOR SOUPS
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Spread a small quantity of flour on shallow tins, and brown lightly in a moderately hot oven; stir often enough to prevent any part from scorching. A quantity may be prepared and put away in covered jars for use.
SEASONING FOR SOUPS
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Ground nuts with herbs, dried and powdered nicely, flavor and enrich vegetable soups, gravies, and sauces.
HERBS FOR SOUPS
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Herbs, such as bay leaves, parsley, thyme, etc., are valuable for flavoring soups, savories, and gravies. They can be obtained at a druggists, and a few cents’ worth will last a long time.
Cereals
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“O stay me with rice and with porridge
O comfort me sweetly with grits!
Baked beans give me plenty of courage,
And cracked wheat enlivens my wits.”
No one should adopt an impoverished diet.
Bring me my breakfast—oatmeal and boiled eggs.—A. T. Stewart, the millionaire.
Carlyle, catching a glimpse of Macaulay’s face, once remarked, “Well, any one can see that you are an honest, good sort of a fellow, made out of oatmeal.”