ces of salt beef or pork, say 2 lbs.; 4
carrots, 4 parsnips, 4 turnips, 4 potatoes, 1 cabbage, 2 oz. of oatmeal
or ground rice, seasoning of salt and pepper, 2 quarts of water.

_Mode_.--Cut up the meat small, add the water, and let it simmer for
23/4 hours. Now add the vegetables, cut in thin small slices; season,
and boil for 1 hour. Thicken with the oatmeal, and serve.

_Time_.--2 hours. _Average cost_, 3d. per quart without the meat.

_Seasonable_ in winter.

_Sufficient_ for 6 persons.

_Note_.--If rice is used instead of oatmeal, put it in with the
vegetables.

STEW SOUP.

I.

186. INGREDIENTS.--2 lbs. of beef, 5 onions, 5 turnips, 3/4 lb. of
_rice_, a large bunch of parsley, a few sweet herbs, pepper and salt, 2
quarts of water.

_Mode_.--Cut the beef up in small pieces, add the other ingredients, and
boil gently for 21/2 hours. Oatmeal or potatoes would be a great
improvement.

_Time_.-21/2 hours. _Average cost_, 6d. per quart.

_Seasonable_ in winter.

_Sufficient_ for 6 persons.

II.

187. INGREDIENTS.--1/2 lb. of beef, mutton, or pork; 1/2 pint of split
peas, 4 turnips, 8 potatoes, 2 onions, 2 oz. of oatmeal or 3 oz. of
rice, 2 quarts of water.

_Mode_.--Cut the meat in small pieces, as also the vegetables, and add
them, with the peas, to the water. Boil gently for 3 hours; thicken with
the oatmeal, boil for another 1/4 hour, stirring all the time, and
season with pepper and salt.

_Time_.--3-1/4 hours. _Average cost_, 4d. per quart.

_Seasonable_ in winter.

_Sufficient_ for 8 persons.

_Note_.--This soup may be made of the liquor in which tripe has been
boiled, by adding vegetables, seasoning, rice, &c.

TURKEY SOUP (a Seasonable Dish at Christmas).

188. INGREDIENTS.--2 quarts of medium stock, No. 105, the remains of a
cold roast turkey, 2 oz. of rice-flour or arrowroot, salt and pepper to
taste, 1 tablespoonful of Harvey's sauce or mushroom ketchup.

_Mode_.--Cut up the turkey in small pieces, and put it in the stock; let
it simmer slowly until the bones are quite clean. Take the bones out,
and work the soup through a sieve; when cool, skim well. Mix the
rice-flour or arrowroot to a batter with a little of the soup; add it
with the seasoning and sauce, or ketchup. Give one boil, and serve.

_Time_.--4 hours. _Average cost_, 10d. per quart.

_Seasonable_ at Christmas.

_Sufficient_ for 8 persons.

_Note_.--Instead of thickening this soup, vermicelli or macaroni may