The following is the receipt given by the celebrated Francatelli for a cheap vegetable soup: Put six quarts of water to boil in a large pot with quarter of a pound of suet, or two ounces of drippings, (cost about two cents,) season it with a level table-spoonful of salt, half a teaspoonful of pepper, and a few sprigs of parsley and dried herbs, (cost of seasoning one cent;) while it is boiling prepare about ten cents' worth of cabbage, turnips, beans, or any cheap vegetables in season; throw them into the boiling soup, and when they have boiled up thoroughly, set the pot at the side of the fire, where it will summer, for about two hours. Then take up some of the vegetables without breaking, and use them with any gravy you may have on hand, or with quarter of a pound of bacon, (cost four cents,) sliced and fried, for the bulk of the meal; the soup after being seasoned to taste can be eaten with bread, at the beginning of the meal, the whole of which can be provided for about twenty cents.

Vegetable Porridge

Pare and slice thin ten cents' worth of carrots, turnips, onions, and parsnips, and put them into three quarts of water, with a few sprigs of parsley and dried herbs; season them with half a tablespoonful of salt, and quarter of a teaspoonful of pepper, and let them boil till very soft, two hours or more; then rub them all through a colander', return the porridge to the pot, and set it over the fire to heat, stirring it to prevent burning. Use it with bread; it will cost about fifteen cents for enough for a hearty meat.