verage cost_,6d. per quart.

_Seasonable_ all the year. _Sufficient_ for 8 persons.

III.

(_Good and Cheap, made without Meat_.)

161. INGREDIENTS.--6 potatoes, 4 turnips, or 2 if very large; 2 carrots,
2 onions; if obtainable, 2 mushrooms; 1 head of celery, 1 large slice of
bread, 1 small saltspoonful of salt, 1/4 saltspoonful of ground black
pepper, 2 teaspoonfuls of Harvey's sauce, 6 quarts of water.

_Mode_.--Peel the vegetables, and cut them up into small pieces; toast
the bread rather brown, and put all into a stewpan with the water and
seasoning. Simmer gently for 3 hours, or until all is reduced to a pulp,
and pass it through a sieve in the same way as pea-soup, which it should
resemble in consistence; but it should be a dark brown colour. Warm it
up again when required; put in the Harvey's sauce, and, if necessary,
add to the flavouring.

_Time_.--3 hours, or rather more. _Average cost_,1d. per quart.

_Seasonable_ at any time. _Sufficient_ for 16 persons.

_Note_.--This recipe was forwarded to the Editress by a lady in the
county of Durham, by whom it was strongly recommended.

VERMICELLI SOUP.

I.

162. INGREDIENTS.--1-1/2 lb. of bacon, stuck with cloves; 1/2 oz. of
butter, worked up in flour; 1 small fowl, trussed for boiling; 2 oz. of
vermicelli, 2 quarts of white stock, No. 107.

_Mode_.--Put the stock, bacon, butter, and fowl into the stewpan, and
stew for 3/4 of an hour. Take the vermicelli, add it to a little of the
stock, and set it on the fire, till it is quite tender. When the soup is
ready, take out the fowl and bacon, and put the bacon on a dish. Skim
the soup as clean as possible; pour it, with the vermicelli, over the
fowl. Cut some bread thin, put in the soup, and serve.

_Time_.--2 hours. _Average cost_, exclusive of the fowl and bacon, 10d.
per quart.

_Seasonable_ in winter.

_Sufficient_ for 4 persons.

[Illustration: VERMICELLI.]

VERMICELLI.--This is a preparation of Italian origin, and is
made in the same way as macaroni, only the yolks of eggs, sugar,
saffron, and cheese, are added to the paste.

II.

163. INGREDIENTS.--1/4 lb. of vermicelli, 2 quarts of clear gravy stock,
No. 169.

_Mode_.--Put the vermicelli in the soup, boiling; simmer very gently for
1/2 an hour, and stir frequently.

_Time_--1/2 an hour. _Average cost_, 1s. 3d. per quart.

_Seasonable_ all the year.

_Sufficient_ for 8 persons.

WHITE SOUP.

164. INGREDIENTS.--1/