Season well with salt and pepper, 1 level teaspoonful of salt will season 1 quart of soup.
Strain through a fine sieve, stand aside, and when cool remove from lop the solid cake of fat which had formed and use for frying after it has been clarified.

It is surprising to know the variety of soups made possible by the addition of a small quantity of vegetables or cereals to stock.

A couple tablespoonfuls of rice or barley added to well-seasoned stock and you have rice or barley soup.

A small quantity of stewed, sweet corn or noodles, frequently "left-overs," finely diced or grated carrots, potatoes, celery or onions, and you have a vegetable soup.

Strain the half can of tomatoes, a "left-over" from dinner, add a tablespoonful of butter, a seasoning of salt and pepper, thicken to a creamy consistency with a little cornstarch, add to cup of soup stock, serve with croutons of bread or crackers, and you have an appetizing addition to dinner or lunch.
The possibilities for utilizing left-overs are almost endless.