given by the celebrated
FRANCATELLI for a cheap vegetable soup: Put six quarts of water to boil
in a large pot with quarter of a pound of suet, or two ounces of
drippings, (cost about two cents,) season it with a level tablespoonful
of salt, half a teaspoonful of pepper, and a few sprigs of parsley and
dried herbs, (cost of seasoning one cent;) while it is boiling prepare
about ten cents' worth of cabbage, turnips, beans, or any cheap
vegetables in season; throw them into the boiling soup, and when they
have boiled up thoroughly, set the pot at the side of the fire, where it
will simmer, for about two hours. Then take up some of the vegetables
without breaking, and use them with any gravy you may have on hand, or
with quarter of a pound of bacon, (cost four cents,) sliced and fried,
for the bulk of the meal; the soup after being seasoned to taste can be
eaten with bread, at the beginning of the meal, the whole of which can
be provided for about twenty cents.

=Vegetable Porridge.=--Pare and slice thin ten cents' worth of carrots,
turnips, onions, and parsnips, and put them into three quarts of water,
with a few sprigs of parsley and dried herbs; season them with half a
tablespoonful of salt, and quarter of a teaspoonful of pepper, and let
them boil till very soft, two hours or more; then rub them all through a
colander, return the porridge to the pot, and set it over the fire to
heat, stirring it to prevent burning. Use it with bread; it will cost
about fifteen cents for enough for a hearty meal.

=Rice Milk.=--Put half a pound of well-washed rice into two quarts of
boiling water, with two ounces of sweet drippings, a teaspoonful of
salt, and a bit of cinnamon, or lemon peel, and let all boil gently
about an hour; then add one quart of milk, and stir the rice for about
ten minutes. A little sugar or molasses may be added if you want it
sweet. It makes an excellent breakfast or supper dish, and costs about
fifteen cents.

=Fish Soup.=--Make this soup from any rich, glutinous fish, such as cod's
head, halibut neck, flounders, skate, or any cheap fish which is in
season, and which you can buy for five or six cents a pound. Chop one or
two onions, fry them in a pot with two ounces of drippings, till light
brown; season with a level tablespoonful of salt, half a teaspoonful of
pepper, and a teaspoonful of sweet herbs of any kind, then add two
quarts of hot water, and let all boil for ten minutes; meantime mix
quarter of