meal and water together. When mixed
he adds a little salt, pepper, and butter, and eats it with or without
oatcake.

PORTUGUESE SOUP.

4 onions, 4 tomatoes, 1 oz. of grated cheese, 1/4 lb. of stale
Allinson wholemeal bread, 1 quart of water, 1 oz. of butter, 1 even
teaspoonful of herbs, pepper and salt to taste. Slice the onions and
fry them until brown, add the tomatoes skinned and sliced, the water,
herbs, and pepper and salt, and let the whole boil gently for 1 hour.
Cut up the bread into dice, and put it into the tureen, pour the soup
over it, cover, and let it stand for 10 minutes to allow the bread to
soak; sprinkle the cheese over before serving.

POTATO SOUP.

2 lbs. of potatoes, 1/2 stick of celery or the outer stalks of a head
of celery, saving the heart for table use; 1 large Spanish onion, 1
pint of milk, 1 oz. of butter, a heaped up tablespoonful of finely
chopped parsley, and pepper and salt to taste. Peel, wash, and cut in
pieces the potatoes, peel and chop roughly the onion, prepare and cut
in small pieces the celery. Cook the vegetables in three pints of
water until they are quite soft. Rub them through a sieve, return the
fluid mixture to the saucepan; add the milk, butter, and seasoning,
and boil the soup up again; if too thick add more water. Mix the
parsley in the soup just before serving.

RICE SOUP.

3 oz. of rice, 4 oz. of grated cheese, a breakfastcupful of tomato
juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till
tender in 2-1/2 pints of water, with the butter and seasoning. When
quite soft, add the tomato juice and the cheese; stir until the soup
boils and the cheese is dissolved, and serve. If too much of the water
has boiled away, add a little more.

RICE AND GREEN-PEA SOUP.

2 oz. of rice, 1 breakfastcupful of shelled green peas, 1 pint of
milk, 1 quart of water, 1 oz. of butter. Boil the rice in the water
for 10 minutes, add the peas, the butter and pepper and salt to taste.
Let it cook until the rice and peas are tender, add the milk and boil
the soup up before serving.

RICE AND ONION SOUP.

4 onions, 3 oz. of rice, 1-1/2 oz. of butter, 3 pints of water, pepper
and salt. Chop the onions up very finely, and fry them with the butter
until slightly browned; add the rice, seasoning, and water, and let
the whole cook gently until quite soft. A tablespoonful of finely
chopped parsley may be added.

ST. ANDREW'S SOUP.

4 large potatoes, 1 pint of