On Cottage Economy and Cookery. 91 



never without a fire, fill the pot with water^ letting it boil for 

 three or four hours, until it tastes something like strong broth, 

 and is reduced to less than a couple of quarts ; then, having taken 

 out the bones, put into the liquor a quantity of any vege- 

 tables you may have at hand — cut small, and not forgetting the 

 fried onion — and let them stew until they are tender ; when nearly 

 done, throw in a few crusts of bread, and it will be found a 

 capital dish of soup. This done, the bones are to be again boiled 

 in the same manner, but for a longer time, and the broth may be 

 made the next day into a stew with rice. Nor is this all, for the 

 bones, if again boiled for a still longer time, will once more yield 

 a nourishing broth, which may be made into pea-soup ; and 

 when thus done with, may either be sold to the crushers, or 

 pounded by yourself and used as manure for your garden. 



It is not, however, always that broth can be had ; but, even in 

 that case, it must not be supposed that the soup cannot be made 

 without either broth or meat ; for it has been tried according to 

 the following receipt for pea-soup, both by the lady who sent it 

 to the Society, as well as by the compiler of these essays, and has, 

 in both instances, been found excellent: — To three quarts of 

 boiling water add a pint of peas, and let them boil till tender, 

 then mash them together so as to form a paste, and put them back 

 into the water along with a quantity of carrots, turnips, celery if 

 you have any, all cut into dice, with some sliced onions, and fry 

 the whole in the dripping-pan, keeping them well floured while 

 frying, to prevent their burning. After this, let the soup simmer 

 gently for a couple of hours ; and if too thin, thicken it with a 

 handful of oatmeal ; season it with pepper and salt and a little 

 dried mint, and it will serve for a family of four during two days. 

 Split-peas are commonly used, yet whole-peas are not only quite 

 as good, but cheaper. The cost will be at the most 3c?. ; or, if 

 oatmeal be used, a pint will be sufficient, the usual price being 

 only 2d. ; but pea-soup is the preferable of the two. The peas 

 should, however, be always left to soak during the night, and the 

 next day made into soup with soft water ; for if hard water be used, 

 the peas will not become tender or mix into that smooth consistence 

 which is necessary to make it good. If soft water cannot be had, 

 a small piece of soda put into the water will, however, have the 

 effect. 



Vegetable soKp may also be made thus : — Take the heart of a 

 cabbage, or some cabbage-sprouts, or spinach, two or three 

 turnips and carrots cut small, and a little bruised celery-seed, if 

 you cannot get it in the root, and boil them in about three pints 

 or two quarts of water for an hour. When done enough, slice 

 three good-sized onions and fry them till well browned ; put them 



