The economically-inclined housewife will be surprised to find how easily she may add to the stock pot by adding left-over undesirable pieces of meat and small quantities of vegetables.

One or two spoonfuls of cold left-over oatmeal may also be added to soup with advantage, occasionally.

Always remove the cake of fat which forms on top of soup as soon as cooled, as soup will turn sour more quickly if it is allowed to remain.

If soup stock be kept several days in summer time, heat it each day to prevent souring.
Pieces of celery, onion, parsley, beans and peas may all be added to soup to make it more palatable.

Also fine noodles.