Cheap Soups

The large Increase in the price of meats will, of course, affect more eeriouüly people with moderate ine This need not be the case did suri! know how to avail themselves of the inferior cuts. There are half a dozen nutritious white soups which may be made solely of vegetables and in which jrolks of eggs beaten up in water and ai'.ded at the last moment, take the place of meat. Dishes in which ir. cuts may be used are most numerous. In the marmite, for example, the cheapportJona of beef and mutton may be employed. To concoct this, fry in an upright earthern pot some salt pork. When the fat has all been extr&cted, pot .;■ it off and remove all sedimenta which may have been preclpitated. Return the fat to the pot, then add in altérnate layers meat, onlons, carrots, turnips, and potatoes cut In slices. A.1most cover this with salt, seal the lid of the pot with pasted paper, so that no steam may escape, then place in a hot oven and allow to cook for six hours at least. The meat and vegetables are then removed, and the gravy which remains put in a sauce pan with a can of evaporated cream. Season.with salt and pepper and a pinch of sugar. When it comes to a boil thicken with a little corn starch mixed in cold water. In the meantime beat up the yolks of three or four eggs in cold water, a teaspoonful to each yolk. Stir in these while the sauce is hot, but not boiling, pour over the meat and vegetables and serve. The cheapest portions of veal may be made into a most palatable dish with even less trouble. Fry pieces of veal Ín a little butter until brown on both Bidés, turning frequently. Then add water, so as not to quite cover the meat. Cover and allow to simmer for two hours. To the gravy which will result add precisely the same Ingredients as in the sauce for the marmite. In these, as in all recipes, a dexterous hand and disciiminating palate account for the difference between success and failure.