vy is drawn from the meat; strain it off, take out the beef, and
pulp the other ingredients through a coarse sieve. Put the pulp back in
the soup, cut up the celery in it, and simmer till this is tender.
Season, and serve with fried bread cut into it.

_Time_.--3 hours. _Average cost_, 4d. per quart.

_Seasonable_ from September to March.

_Sufficient_ for 12 persons.

III.

(_Very Economical_.)

147. INGREDIENTS.--4 middle-sized potatoes well pared, a thick slice of
bread, 6 leeks peeled and cut into thin slices as far as the white
extends upwards from the roots, a teacupful of rice, a teaspoonful of
salt, and half that of pepper, and 2 quarts of water.

_Mode_.--The water must be completely boiling before anything is put
into it; then add the whole of the ingredients at once, with the
exception of the rice, the salt, and the pepper. Cover, and let these
come to a brisk boil; put in the others, and let the whole boil slowly
for an hour, or till all the ingredients are thoroughly done, and their
several juices extracted and mixed.

_Time_.--2-1/2 hours. _Average cost_, 3d. per quart.

_Sufficient_ for 8 persons.

_Seasonable_ in winter.

[Illustration: POTATOES.]

THE POTATO.--Humboldt doubted whether this root was a native of
South America; but it has been found growing wild both in Chili
and Buenos Ayres. It was first brought to Spain from the
neighbourhood of Quito, in the early part of the sixteenth
century, first to England from Virginia, in 1586, and first
planted by Sir Walter Raleigh, on his estate of Youghal, near
Cork, in Ireland. Thence it was brought and planted in
Lancashire, in England, and was, at first, recommended to be
eaten as a delicate dish, and not as common food. This was in
1587. _Nutritious Properties_.--Of a thousand parts of the
potato, Sir H. Davy found about a fourth nutritive; say, 200
mucilage or starch, 20 sugar, and 30 gluten.

PRINCE OF WALES'S SOUP.

148. INGREDIENTS.--12 turnips, 1 lump of sugar, 2 spoonfuls of strong
veal stock, salt and white pepper to taste, 2 quarts of very bright
stock, No. 105.

_Mode_.--Peel the turnips, and with a cutter cut them in balls as round
as possible, but very small. Put them in the stock, which must be very
bright, and simmer till tender. Add the veal stock and seasoning. Have
little pieces of bread cut round, about the size of a shilling; moisten
them with stock; put them into a