nd onions, and stir the porridge on the
fire for ten minutes; season with salt to taste.

No. 10. OX-CHEEK SOUP.

An ox-cheek is always to be bought cheap; let it be thoroughly washed in
several waters, place it whole in a three gallon boiling-pot filled up
with water, and set it to boil on the fire; skim it well, season with
carrots, turnips, onions, celery, allspice, pepper, and salt; and allow
the whole to boil very gently by the side of the hob for about three
hours and a-half, by which time the ox-cheek, etc., will be done quite
tender; the cheek must then be taken out on to a dish, the meat removed
from the bone, and after being cut up in pieces, put back into the soup
again. Next mix smoothly twelve ounces of flour with a quart of cold
water, pour this into the soup, and stir the whole on the fire, keeping
it boiling for about twenty-five minutes longer; when it will be ready
for dinner. One ox-cheek, properly managed, will, by attending to the
foregoing instructions, furnish an ample quantity of substantial and
nutritious food, equal to the wants of a large family, for three days'
consumption.

No. 11. SHEEP'S-HEAD BROTH.

Get the butcher to split the sheep's head into halves, wash these clean,
and put them into a boiling-pot with two gallons of water; set this on
the fire to boil, skim it well, add carrots, turnips, onions, leeks,
celery, thyme or winter savory, season with pepper and salt; add a pint
of Patna rice, or Scotch barley; and all the whole to keep gently
boiling by the side of the fire for three hours, adding a little water
to make up for the deficiency in quantity occasioned by boiling.

No. 12. COW-HEEL BROTH.

Put a couple of cow-heels into a boiling-pot, with a pound of rice, a
dozen leeks washed free from grit and cut into pieces, and some coarsely
chopped parsley; fill up with six quarts of water, set the whole to boil
on the fire, skim it well, season with thyme, pepper, and salt, and
allow the whole to boil very gently on the hob for about two hours. You
will thus provide a savoury meal at small cost.

No. 13. BACON AND CABBAGE SOUP.

When it happens that you have a dinner consisting of bacon and cabbages,
you invariably throw away the liquor in which they have been boiled, or,
at the best, give it to the pigs, if you possess any; this is wrong, for
it is easy to turn it to a better account for your own use, by paying
attention to the following instructions, viz.:--Put your