* 1 Cabbage--3d. * * 1 lb. Bacon--9d. * * 1 doz. Peppercorns * * 2 Turnips * * 1 Carrot * * 1 Onion * * Pieces of Stale Bread--1d. * * Total Cost--1s. 1d. * * Time--Three Hours and a Half * This soup is not as expensive as it appears, for the bacon is served as a dish of meat, either after the soup or cold for breakfast or tea. Put two quarts of water into a saucepan; when it boils put in a pound of bacon neither too lean nor too fat. Let it boil slowly for one hour. The bacon must be well washed and scraped before cooking, and when it boils skim the pot thoroughly. Well wash the cabbage and soak it in hot water for half an hour. Take all the water away and put the cabbage into the saucepan with the bacon and vegetables cut up, and the peppercorns tied in a piece of muslin; let them simmer together for two and a half hours, take up the cabbage, and cut it into quarters. Take one quarter and cut it into small pieces and put it into a soup tureen. Cut some stale pieces of bread into thin slices and lay on the top, pour over the boiling liquor, and serve. Dish the bacon, pull off the rind, and put the rest of the cabbage round the dish. ITALIAN SOUP * 2 oz. Macaroni--1 1/2d. * * 2 quarts Water or Pot Boilings * * 2 Tomatoes * * 1 oz. Butter * * 2 oz. Cheese Rind--1 1/2d. * * Total Cost--3 d. * * Time--Half an Hour. * Put the water or stock on to boil, and when it boils put in the macaroni and boil from twenty-five to thirty minutes. While it is boiling grate up a dry piece of cheese. Put the tomatoes into boiling water and remove the skin, slice them up and put them into a saucepan with the butter and some pepper and salt, and cook them for a few minutes. When the macaroni is soft, cut it into pieces one inch long, put a layer of tomatoes at the bottom of the soup tureen, then a layer of grated cheese, then one of macaroni; repeat this until all the materials are used up, pour over it boiling the liquor in which the macaroni has been cooked, cover down for a few minutes, and serve. POT-AU-FEU