Household cookery and laundry work

1 table-spoonful Dripping. 1 teaspoonful Sugar. Salt and Pepper. 80UPS. like the size of peas, and add them to the meat; then the leeks, washed and cut small; keep turning all over with the spoon; then add the rice, well washed, a teaspoonful of sugar, and a teaspoonful of salt. Let the whole be turned about in the pot with the spoon for more than five minutes; then add 2| quarts of water. Put on the lid, bring it to the boil, and boil slowly rather over an hour. Add pepper and salt and it is ready. N.B. — There are 4 breakfast-cupfuls in a quart. This is an excellent vegetable soup, and a very valuable article of food from the vegetables it contains. The fat supplies a want in the vegetables. This soup is extremely good made without any meat, and the small quantity of sugar counteracts any disagreeable effects leeks or onions may have on the stomach. GERMAN SOUP. $ lb. Neck of Mutton. 4 Potatoes. 2 good-sized Onions. 1 large red Carrot { lb. Rice. Pepper and Salt. Put the mutton, well washed, into a pot with 2^ quarts of water; when it boils, add the onions chopped up finely, the potatoes peeled and cut in very small pieces, and the carrot grated; add a teaspoonful of salt, and let the whole boil 2 hours. Then wash a teacupful of rice (which is ^ of a lb.) and add it, and allow the whole to boil half an hour longer. Season with enough pepper and salt, and the soup is ready. This is a delightful soup, and very cheap. SKIRT SOUP. li lbs. Beef Skirt. 1 large Carrot. 1 Turnip. Salt and Pepper. Remove all the skin from the beef skirt and the fat, cut it up in pieces about half-an-inch square, and put the meat on in a pot with 2| quarts of cold water. Scrape and wash the carrot, peel the turnip, and cut both up in small square pieces about the size of peas; add them when the pot boils. Add also half a teaspoonful of salt, and boil the whole for two hours. Season with pepper and salt to taste. This soup is delightful, and contains as much nourishment as good beef tea. Beef skirt contains a considerable amount of good gravy, and is a part of the animal which lies just within the ribs. 1 small Cabbage or Savoy. Put the barley, mutton, and water into the pot; let them boil half-an-hour; then add the carrot, turnip, cabbage, and leeks, cut up very finely, with 1 teaspoonful of salt Let all boil for an hour and a half; add the parsley chopped up finely, enough salt and pepper to season, then serve. N.B. — Barley should be washed, and vegetables cut and left in water till they are required. To make the vegetables for this soup more delicate MUTTON BROTH. 1 lb. Neck Mutton. ^ lb. Barley. 1 large Carrot. 1 small Turnip. A little Parsley. quarts Water. Salt and Pepper. 2 large Leeks. and digestible, cut them all up as indicated above, put them in a basin, and cover them with boiling water. When they stand thus for ten minutes, the water may be drained, and the vegetables put into the pot and boiled as above. CARROT SOUP. 6 Carrots. Celery. 1 Turnip. Stock. 2 Onions.