, and what is purchased with a week's
earnings is only sufficient for a day or two's consumption. If instead
of this improvident proceeding, a cheap and wholesome soup were at least
occasionally substituted, it would banish the still more pernicious
custom of drinking tea two or three times a day, for want of something
more supporting and substantial. In addition then to the directions
already given, the following may be considered as one of the cheapest
and easiest methods of making a wholesome soup, suited to a numerous
family among the labouring classes. Put four ounces of Scotch barley
washed clean, and four ounces of sliced onions, into five quarts of
water. Boil it gently for one hour, and pour it into a pan. Put into a
saucepan nearly two ounces of beef or mutton drippings, or melted suet,
or two or three ounces of minced bacon; and when melted, stir into it
four ounces of oatmeal. Rub these together into a paste, and if properly
managed, the whole of the fat will combine with the barley broth, and
not a particle, appear on the surface to offend the most delicate
stomach. Now add the barley broth, at first a spoonful at a time, then
the rest by degrees, stirring it well together till it boils. Put into a
teacup a dram of finely pounded cress or celery seed, and a quarter of a
dram of finely pounded cayenne, or a dram and a half of ground black
pepper or allspice, and mix it up with a little of the soup. Put this
seasoning into the whole quantity, stir up the soup thoroughly, let it
simmer gently a quarter of an hour, and add a little salt. The flavour
may be varied by doubling the portion of onions, or adding a clove of
garlic or shalot, and leaving out the celery seed. Change of food is
absolutely necessary, not only as a matter of pleasure and comfort, but
also of health. It may likewise be much improved, if instead of water,
it be made of the liquor that meat has been boiled in. This soup has the
advantage of being very soon made, with no more fuel than is necessary
to warm a room. Those who have not tasted it, cannot imagine what a
savoury and satisfying meal is produced by the combination of these
cheap and homely ingredients.

SOUP WITH CUCUMBERS. Pare and cut the cucumbers, then stew them with
some good broth, and veal gravy to cover them. When done enough, heat
the soup with the liquor they were stewed in, and season it with salt.
Serve up the soup garnished with the cucumbers. These will be a proper
ga