ty of the meat, would be
all-sufficient for the children's meal.

No. 3. ECONOMICAL POT LIQUOR SOUP.

A thrifty housewife will not require that I should tell her to save the
liquor in which the beef has been boiled; I will therefore take it for
granted that the next day she carefully removes the grease, which will
have become set firm on the top of the broth, into her fat pot; this
must be kept to make a pie-crust, or to fry potatoes, or any remains of
vegetables, onions, or fish. The liquor must be tasted, and if it is
found to be too salt, some water must be added to lessen its saltness,
and render it palatable. The pot containing the liquor must then be
placed on the fire to boil, and when the scum rises to the surface it
should be removed with a spoon. While the broth is boiling, put as many
piled-up table-spoonfuls of oatmeal as you have pints of liquor into a
basin; mix this with cold water into a smooth liquid batter, and then
stir it into the boiling soup; season with some pepper and a good pinch
of allspice, and continue stirring the soup with a stick or spoon on the
fire for about twenty minutes; you will then be able to serve out a
plentiful and nourishing meal to a large family at a cost of not more
than the price of the oatmeal.

No. 4. POTATO SOUP FOR SIX PERSONS.

Peel and chop four onions, and put them into a gallon saucepan, with two
ounces of dripping fat, or butter, or a bit of fat bacon; add rather
better than three quarts of water, and set the whole to boil on the fire
for ten minutes; then throw in four pounds of peeled and sliced-up
potatoes, pepper and salt, and with a wooden spoon stir the soup on the
fire for about twenty-five minutes, by which time the potatoes will be
done to a pulp, and the soup ready for dinner or breakfast.

No. 5. PEA SOUP FOR SIX PERSONS.

Cut up two and a-half pounds of pickled pork, or some pork cuttings, or
else the same quantity of scrag end of neck of mutton, or leg of beef,
and put any one of these kinds of meat into a pot with a gallon of
water, three pints of split or dried peas, previously soaked in cold
water over-night, two carrots, four onions, and a head of celery, all
chopped small; season with pepper, but _no_ salt, as the pork, if pork
is used, will season the soup sufficiently; set the whole to boil very
gently for at least three hours, taking care to skim it occasionally,
and do not forget that the peas, etc., must be stirred from the bottom