Bring " pint and a half of tight stock to boiling point, stib in aw ounce of coarse oatmeal, boil gently. till the grains are soft, and then rub through a sieve or strainer. In a clean saucepan melt a tablepoonfal of butter, smoothly stir a tablespoonful' of flour, cook for short time, and then gradually add the oatmeal stock with half a pint of hot milk, Season with salt, pepper, and a few gratings of nutmeg, and the soup is ready for serving.
Text read from the printed page and cleaned; old type leaves the occasional error.