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 Make a blended stock from the liquids in which the vegetables of your dinner have been boiled; peas, beans, tomatoes, spinach, cauliflower, cabbage, and even macaroni, spaghetti, noodles, rice. Put in a pot with an onion and some parsley, and cook until onion is well cooked; season to taste, and add lightly beaten egg; add flour or corn-starch to suitably thicken if desired; serve at once. Bread and Bread Making | Griddle Cakes and Waffles | Cereals and Cereal Products | Soups and Chowders | Salads and Salad Dressing | Relishes and Sauces | Meats | Poultry and Game | Fish and Seafoods | Eggs and Cheese | Sandwiches and Cold Meats | Vegetables and Garden Fruit | Cake and Cake Making | Pies and Pastries | Desserts and Frozen Ices | Beverages and Cold Drinks | Candy and Candy Making 
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