In France, no dinner is served without soup, and no good soup is supposed to be made without the pot-au-feu (see No. 215), it being the national dish of the middle and poorer classes of that country; thinking it might be of service to the working classes, by showing the benefits to be derived from more frequently partaking of a hot dinner, as I have previously observed, especially in a cold climate like ours. Clear light soups are very delicate, and in this country more tit for the wealthy; whilst the more substantial thick soups, such as mock turtle, ox-tail, peas, etc, are more in vogue, consequent to being better adapted to the million ; therefore, after giving a few series of clear soups, I shall proceed to give a greater variety of the thicker sorts, being careful that every receipt shall be so plain as to give a correct idea of its cost.