¼ teaspoon cayenne
1 pt. milk
1 pt. water, in which vegetable or cereal was cooked, or leftover water in which meat was cooked.
Melt fat, add dry ingredients and, gradually, liquid. When at boiling point, add vegetables or cereal and serve.
MEAT STOCK
Leftover bits of meat, bone, or gristle may be used alone or with some fresh meat and bone from shin or neck.
To each 1 lb. of meat and bone, add 1 qt. cold water. Let stand 1 hour. Cover and bring slowly to boiling point and simmer 2 to 3 hours. Remove bones and meat. Let stand until cold. Skim off fat. Add vegetables cut in small pieces, season as desired and cook until vegetables are tender. Leftover cereals, as barley, oatmeal, etc., vegetables, macaroni, tapioca, sago, etc., etc., may be added for increased food value.
TOMATO GUMBO SOUP
Bones and gristle from chicken or turkey