stock and stir till it boils up; let it simmer for an hour.  If it is not brown enough, burn a little sugar in a spoon and stir it in.  If half a teaspoonful of sugar is sprinkled over the vegetables when they are frying they will brown much quicker.  When the vegetables are soft rub the soup through a wire sieve and return to the saucepan.  Boil the macaroni in salt and water for twenty minutes, strain off, and cut into pieces one inch long; put these into the soup and simmer for a quarter of an hour.  Flavour with a little salt and pepper if necessary, and pour into a hot tureen.

HARICOT BEAN SOUP

* 1 lb.  Haricot Beans—­4d. * * 2 Onions * * 1/2 pint of Milk * * 2 quarts Bone Stock—­1 1/2d. * * Total Cost—­5 1/2 d. * * Time—­Four Hours * Soak the haricot beans for an hour or two, then put them into a saucepan with the stock or water, the onions, and 1 dozen white peppercorns; boil for four hours and then rub through a sieve, return to the saucepan with the milk and seasoning of pepper and salt, stir until it boils.  It is then ready to serve.  An ounce of butter stirred in just before it is finished is a great improvement.

This is one of the most nourishing soups that can be made.  It is an excellent food for outdoor workers.  When butter is dear, sweat the haricots in 1 oz. of beef dripping.

MILK SOUP

* 2 lbs.  Potatoes—­2d. * * 1 oz.  Butter—­1d. * * 1 Onion * * 1/2 pint of Milk * * 3 pints of Water—­1 1/2d. * * Total Cost—­4 1/2 d. * * Time—­Half an Hour * Peel, wash, and slice up the potatoes and onions and put them into a saucepan with the butter, and stir them about till all the butter is dissolved and worked into the potatoes, but they must not get brown.  Pour over the boiling water and boil until they are of a pulp, then rub them through a sieve, return to the saucepan, add the milk and seasoning, and stir till it boils.  Pour into a hot tureen, and serve with fried bread.

ONION SOUP

* 4 Onions—­1d. * * 1 oz.  Butter—­1d. * * 1 1/2 oz.  Flour * * 1 gill of Milk * * 2 quarts of Stock * * Salt and Pepper—­1d. * * Total Cost—­3d. * * Time—­One Hour. * Peel and slice up the onions and fry them in the butter till they are a good brown colour.  Sprinkle over the flour and brown that too.  Pour on the boiling stock and boil steadily till the onions are very soft, then rub through a sieve.  If there is any fat on it remove it carefully, pour back into the saucepan, add the milk, pepper, and salt, and boil up.

Just before serving put in a few drops of lemon juice.  Send fried bread to table with it.

PUMPKIN SOUP

* 1 small Pumpkin—­4d. * * 2 oz.  Butter—­2d. * * 1/2 pint of Milk—­1d. * * 2 Onions, 1 Carrot * * 2 quarts of Water—­1d. * * Total Cost—­8d. * * Time—­One Hour and a Half. * Peel and slice up the pumpkin, onions, and carrot, put them into a saucepan with half the butter, and sweat the vegetables in it for five minutes, then pour over the boiling water and boil until the vegetables are very soft.  Rub through a sieve and return to the saucepan with the milk and some pepper and salt; stir until it boils up.