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.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss