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COTTAGE SOUP (another way)

Put a large lump of dripping the size of a turkey's egg into a stewpan, with half a pound of fresh beef cut into small pieces, two large turnips, two large carrots, and two leeks, all finely sliced. Place them over a clear fire, and move them about for eight or ten minutes, until half cooked. Add, a little at a time, two cupfuls of cold water and half a pound of rice. Boil for five or six minutes, then add four quarts of hot water, two table-spoonfuls of salt, and a dessert-spoonful of pepper. Boil once more, skim the soup well, then draw it to the side of the fire, and simmer it gently but continuously for three hours. Serve a little powdered mint with it, to be used or not, according to taste. Sufficient for three quarts. Probable cost, 4d. per quart.