the neck of mutton, and a
quarter of a pound of rice, (which costs two or three cents,) instead of
barley; omit the turnips. You will have a good, nutritious, broth for
about thirteen cents.

=White Broth.=--Cut two pounds of the neck of veal, (cost twelve cents,)
in cutlets, and put it in a sauce pan with two ounces of salt pork,
(cost two cents,) a level tablespoonful of salt, half a teaspoonful of
pepper, one onion chopped, six whole cloves, and half a pint of water;
(the seasoning will cost about one cent;) boil these ingredients for ten
minutes, stirring often enough to prevent burning, then add two and a
half quarts of hot water, and skim the broth thoroughly as soon as it
boils up; let it simmer for half an hour, when take up the meat,
reserving it for stew, strain the broth, let it boil up again, and then
put into it a quarter of a pound of macaroni, (cost four cents,) and
boil it for half an hour longer. While it is boiling put the meat with
half a quart of peeled and quartered potatoes, (cost two cents,) a
teaspoonful of salt, and a pint of boiling water into a sauce pan and
let them cook as long as the macaroni. Serve the stew by itself, and the
broth and macaroni in a soup tureen. With bread these two dishes make a
good dinner, at a cost of about twenty-five cents. You can sometimes use
rice or dumplings instead of macaroni.

=Cream Soup.=--Proceed as for white broth, using the meat for a stew,
skimming all the fat off the broth, and then adding to it two
tablespoonfuls of flour mixed smooth with half a pint of milk; when the
milk and flour are mixed smooth pour into them a gill of the boiling
broth, and then add them to the soup; see if the seasoning is right, and
boil it ten minutes, stirring it to prevent burning; during this time
toast a few slices of stale bread, cut them in dice, and put them in the
soup tureen; when the soup is ready pour it over the toast, take up the
stew on another dish, and serve both together. They make a good dinner
for about twenty-five cents.

=Beef Broth.=--Put two pounds of lean beef from the neck, (cost twelve
cents,) in two and a half quarts of cold water to boil; skim as soon as
it boils, and add a level tablespoonful of salt, half a teaspoonful of
pepper, quarter of a nutmeg grated, a few sweet herbs, and half a dozen
cloves; (cost of seasoning two cents;) boil gently for one hour. At the
end of quarter of an hour make as follows some

=Norfolk Dumplings.=--Mix by si