hed, and put to boil in three pints of cold water,
with one cents' worth of soup greens, and boiled gently until the
lentils are soft enough to break between the fingers; every half hour a
gill of cold water should be added, and the lentils again raised to a
boiling point, until they are done; they should then be passed through a
sieve with a wooden spoon, using enough of the liquor to make them pass
easy, and mixed with the rest of the soup; it should be seasoned with
salt and pepper, and is then ready to simmer for half an hour, and serve
hot, with dice of fried bread half an inch square, like those used for
pea soup, or with bits of stale bread. A plentiful dinner of lentil soup
and bread costs only about ten cents.

=Onion Soup.=--Chop half a quart of onions, (cost three cents,) fry them
brown, in a large saucepan, with two ounces of drippings, stirring until
they are well browned, but not burned; then stir in half a pound, or a
little less, of oatmeal, (cost three cents,) add three quarts of water,
and season to taste with pepper and salt; (the drippings and seasoning
cost one cent;) while the soup is boiling, which must be for about
twenty minutes, with occasional stirring, toast a third of a six cent
loaf of bread, cut it in half inch bits, lay it in the soup tureen; and,
when the soup is ready pour it on the toast. The soup will cost about
ten cents, and is extremely nourishing.

=Spinach Soup.=--Put one quart of spinach, (cost five cents,) to boil in a
large pot, full of boiling water, well salted with two tablespoonfuls of
salt; cover until it boils up once; then remove the cover, and with a
wooden spoon press the spinach under water as fast as it rises to the
surface; boil it steadily only until it is tender; then drain it; run
plenty of cold water from the faucet over it, while it is still in the
colander; drain it again, chop it fine, and pass it through a kitchen
sieve with the aid of a wooden spoon; boil one quart of milk, (cost
eight cents,) and one quart of water; add the spinach to it, thicken it
by stirring in two tablespoonfuls of corn starch dissolved in cold milk;
season it with one teaspoonful of salt, quarter of a saltspoonful of
white pepper, and the same of nutmeg; (cost of seasoning one cent,) and
serve it as soon as it boils up. It costs only fifteen cents, and is
delicious.

Soup can be made from any green vegetable or herb in the same way.

=Vegetable Soup.=--The following is the receipt