of the pot now and then; from three to four hours' gentle boiling will
suffice to cook a good mess of this most excellent and satisfying soup.
If fresh meat is used for this purpose, salt must be added to season it.
Dried mint may be strewn over the soup when eaten.

No. 6. ONION SOUP FOR SIX PERSONS.

Chop fine six onions, and fry them in a gallon saucepan with two ounces
of butter or dripping fat, stirring them continuously until they become
of a very light colour; then add six ounces of flour or oatmeal, and
moisten with three quarts of water; season with pepper and salt, and
stir the soup while boiling for twenty minutes, and when done, pour it
out into a pan or bowl containing slices of bread.

No. 7. BROTH MADE FROM BONES FOR SOUP.

Fresh bones are always to be purchased from butchers at about a farthing
per pound; they must be broken up small, and put into a boiling-pot with
a quart of water to every pound of bones; and being placed on the fire,
the broth must be well skimmed, seasoned with pepper and salt, a few
carrots, onions, turnips, celery, and thyme, and boiled very gently for
six hours; it is then to be strained off, and put back into the pot,
with any bits of meat or gristle which may have fallen from the bones
(the bones left are still worth a farthing per pound, and can be sold to
the bone-dealers). Let this broth be thickened with peasemeal or
oatmeal, in the proportion of a large table-spoonful to every pint of
broth, and stirred over the fire while boiling for twenty-five minutes,
by which time the soup will be done. It will be apparent to all good
housewives that, with a little trouble and good management, a savoury
and substantial meal may thus be prepared for a mere trifle.

No. 8. THICK MILK FOR BREAKFAST.

Milk, buttermilk, or even skim-milk, will serve for this purpose. To
every pint of milk, mix a piled-up table-spoonful of flour, and stir the
mixture while boiling on the fire for ten minutes; season with a little
salt, and eat it with bread or a boiled potato. This kind of food is
well adapted for the breakfast of women and children, and is far
preferable to a sloppy mess of tea, which comes to more money.

No. 9. OATMEAL PORRIDGE FOR SIX PERSONS.

To five pints of skim or buttermilk, add a couple of onions chopped
fine, and set them to boil on the fire; meanwhile, mix six
table-spoonfuls of oatmeal with a pint of milk or water very smoothly,
pour it into the boiling milk a