Serve in a shallow bowl, in which a poached egg is put at the last, or stir a beaten egg into one cup of the boiling soup, and serve at once with wafers or crackers.
MUTTON BROTH.
Made as chicken broth.

Any strong stock, from which the fat has been taken, answers for broths.
OATMEAL GRUEL.
Have ready, in a double boiler, one quart of boiling water with a teaspoonful of salt, and sprinkle in two tablespoonfuls of fine oatmeal.
Boil an hour; then strain, and serve with cream or milk and sugar if ordered.

Farina gruel is made in the same way.
INDIAN OR CORN MEAL GRUEL.
One quart of boiling water; one teaspoonful of salt.

Mix three tablespoonfuls of corn meal with a little cold water, and stir in slowly.
Boil one hour; strain and serve, a cupful at once.
MILK PORRIDGE.
One quart of boiling milk; two tablespoonfuls of flour mixed with a little cold milk and half a teaspoonful of salt.

Stir into the milk, and boil half an hour.
Strain and serve.