Tempting dishes for small incomes

corns, a large onion stuck with four cloves and some celery leaves (or celery seed) ; cover down closely, and stew till the gravy is drawn out and the vegetables tender ; then pour over the broth made from the knuckle-bones and cover entirely. Add six spoonfuls of rice and stew for four hours ; pass the soup through a sieve and add vermicelli before serving Kidney Soup. Cut about two pounds of ox-kidney into slices, and then into small neat pieces. Take some flour and season it well with salt and pepper ; roll the kidney in this, and then toss them in a little good beef dripping over the fire for ten minutes, then add a turnip, a carrot, the white part of one leek, one onion, and a little outer leaf of celery all cut up fine. To this add a quart and a half (or more) thin stock or cold water. Bring to the boil, then simmer very gently for an hour and a half to two hours, skim carefully, when it will be ready to be served. When celery is not in season use celery seed. Onion Soup. Take medium-sized onions, one large parsnip, one carrot, one small turnip, a few peppercorns, two cloves, half a teaspoonful of salt, a rasher of ham or bacon (lean), a little bit of celery, or the seed when celery is not in season, a pint of milk, and about a quart or a little more of stock. Prepare the vegetables in the usual way and cut them into very small pieces ; chop the ham and put all into a large saucepan. Let all boil for a few minutes, throw in a little salt and skim thoroughly. In two hours the vegetables ought to be soft enough to pass through a fine sieve with the assistance of the liquid ; then return to a clean saucepan with the milk and stir till boiling. If not sufficiently thick one tablespoonful of cornflour may be mixed with a little cold milk, added to the soup and boiled for five minutes. Serve with fried bread. Puree of Poultry or Game. Take any remains of roast or boiled poultry or game that there may be in the larder, carefully free from bones and skin ; put the latter into a saucepan with an onion, some mixed herbs (powdered) and a teaspoonful of white stock or water, and boil gently until the liquid is reduced to half the quantity. In the meantime chop the meat very finely and put into a mortar with a piece of fresh butter, and salt and pepper to taste, and pound it to a smooth paste, moistening it with a little of the liquor from the bones, &c. Rub the paste through a fine sieve and put in the saucepan with the reduced gravy strained and six tablespoonfuls of milk, and thicken with a mixture of cornflour cooked l/ in butter. Stir over the fire till quite hot. Potato Soup. Take two pounds of potatoes weighed after being washed and peeled, the outer sticks of some celery, and a good-sized onion. Cut all up small, and put into a saucepan with a heaped-up tablespoonful of fresh butter and a seasoning of salt and pepper. Cover the pan closely and stew over a gentle fire for a quarter of an hour, stirring frequently to prevent their sticking or becoming coloured. Then pour over three pints of white stock and simmer all until the vegetables are soft, pass them through a fine sieve into a clean saucepan, add a little more salt if necessary, a breakfastcupful of hot milk, and a large tablespoonful of minced parsley. Boil up at once and serve very hot. Soup a la Russe.