Dr. Kitchener, from whose "Cook's Oracle ' we take this receipt, after testing it, says:-This is a most frugal, agree able, and nutritive meal. It will neither lighten the puree nor lie heavy on the stomach. It will furnish you with a pleasant soup, and meat for eight persons. Wash three quarters of a pound of Scotch Barley in a little cold water ? put it in a soup-pot with a shin or leg of beef, of about ten pounds' weight, sawed into four pieces (tell the butcher to do this for you); cover it well with cold water; set it on the fire; when it boils skim it very clean and put in two onions, of about three ounces weight each; set it by the side of the fire to simmer very gently about two hours; then skim all the fat clean off, and put in two heads of celery, and a large turnip cut into small squares; season it with salt, and let it boil an hour-and-a-half longer, and it is ready: take out the meat (carefully with a slice, and cover it up, and set it by the fire to keep warm), and skim the broth well before you put it in the tureen. Put a quart of the soup into a basin, - put about an ounce of flour into a stew-pan, and pour the broth to it by degrees, stirring it well together; set it on the fire, and stir it till it boils, then let it boil up and it is ready. Put the meat in a ragout dish, and strain the sauce through a sieve over the meat; you may put to it some capers or minced gherkins or walnuts, etc. If the beef has been stewed with proper care in a very gentle manner, and been taken up at "the critical moment when it is just tender," you will obtain an excellent savoury meal for eight people at fivepence, i.e., for only the cost of the glass of port wine. (At present prices, about ninepence per head). The doctor omitted potatoes and bread from his calculation.