* 2 quarts White Stock—­6d. * * 1 pint Milk—­2 1/2d. * * 1 oz.  Sage * * 1 Leek * * 1 Fagot of Herbs * * 1 doz.  White Peppercorn * * Salt—­1 1/2d. * * Total Cost—­10d. * * Time—­One Hour. * Put the stock into a stewpan; slice in the leek and add the fagot of herbs and the peppercorns.  Boil them together for half an hour, strain out the vegetables and return to the saucepan; stir in the sage and continue stirring until it is clear and the soup is thick; pour in the boiling milk, boil up and pour into a tureen.  Sprinkle finely chopped parsley on the top before serving.

SCOTCH BROTH

* 2 quarts of the Liquor in which Mutton has been cooked * * Salt * * 1 oz.  Rice * * 1 Carrot * * 1/2 Turnip, and Stalk of Celery * * Total Cost—­1 1/2 d. * * Time—­One Hour. * Carefully remove all the fat from the liquor; put it into a saucepan.  Wash the rice and cut all the vegetables into dice; stir them in, and simmer by the side of the fire for an hour.  It must be cooked very slowly and without the lid.  Add salt to taste, and pour it into a tureen.  Pearl barley may be used instead of rice.

LENTIL SOUP

* 1 lb.  Split Lentils—­2d. * * 1/2 oz.  Butter—­1d. * * 3 Onions and 2 doz.  Peppercorns * * 1 teaspoonful Sugar * * 3 quarts Water * * Salt—­1d. * * Total Cost—­4 d. * * Time—­Four Hours. * Wash the lentils well in two or three waters and put them into a saucepan with the onions, peppercorns, sugar, salt, and half the butter, and sweat them for five minutes.  Pour over the boiling water and boil steadily for four hours.  If the soup gets too thick, pour in a little more water or stock.  Rub through a sieve and return to the saucepan; stir in the butter, salt, and pepper to taste.  Boil up and serve.

Lentil soup is one of the most nourishing of all soups, and particularly nice during the winter months.

PEA SOUP

* 1 lb.  Split Peas—­3d. * * 2 Onions and 1/4 Head of Celery—­1d. * * 1 oz.  Butter or Dripping—­1d. * * 2 Carrots * * 2 doz.  Peppercorns * * 3 quarts Water—­1d. * * Total Cost—­6d. * * Time—­Four Hours. * Wash the peas well in cold water, and put them into a saucepan with the vegetables sliced up, the peppercorns and the water.  Bring to the boil and boil steadily for four hours, then rub through a sieve and return to the saucepan.  Season well with salt, and stir in 1 oz butter or dripping.  Bring to the boil and pour into a warm tureen.  Send some dried mint and fried bread to table with it.  This is a very nourishing soup, particularly if it is made with stock instead of water; it is very suitable for the cold season.

VEGETABLE MARROW AND TOMATO SOUP