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[A GOOD BEGINNING MAKES A GOOD ENDING.] 1132. Mutton Soup. Put into a pan--half a pound of mutton will make a pint of good family soup--six pounds of mutton, cut in four or six pieces; three quarters of a pound of mixed vegetables, or three ounces of preserved, three and a half teaspoonfuls of salt, one teaspoonful of sugar, and half a teaspoonful of pepper, if handy; five tablespoonfuls of barley or rice; eight pints of water; let it simmer gently for three hours and a half, remove this fat, and serve. Bread and biscuit may be added in small quantities. 1133. Plain Pea Soup. Put in a pan six pounds of pork, well soaked and cut into eight pieces; pour six quarts of water over; one pound of split peas; one teaspoonful of sugar; half a teaspoonful of pepper; four ounces of fresh vegetables, or two ounces of preserved, if handy; let it boil gently for two hours, or until the peas are tender. When the pork is rather fat, as is generally the case, wash it only; a quarter of a pound of broken biscuit may be used for the soup. Salt beef, when rather fat and well soaked, may be used for pea soup. 1134. French Beef Soup, or Pot au Feu (Camp Fashion). Put into the kettle six pounds of beef, cut into two or three pieces, bone included; one pound of mixed green vegetables, or half a pound of preserved, in cakes; four teaspoonfuls of salt; if handy, one teaspoonful of pepper, one of sugar, and three cloves; and eight pints of water. Let it boil gently three hours; remove some of the fat, and serve. The addition of a pound and a half of bread, cut into slices, or one pound of broken biscuits, well soaked, will make a very nutritious soup. Skimming is not required.