pour through a sieve, remove the ham, onion and celery; rub the lentils through a sieve, return to the soup; whisk it thoroughly; taste for seasoning, and serve with croutons.

Liebig's Soup.—An excellent soup may be prepared at short notice, as follows:—Take half an onion, three or four outer stocks of celery, one carrot sliced, salt, pepper, and a very little mace. Boil these in two quarts of water for half an hour; strain, and add to the water two tablespoonfuls of Liebig's Extract of meat; whisk thoroughly, taste for seasoning, and serve.

Macaroni Soup.—Boil half a pound of Macaroni for half an hour, in three pints of water slightly salted; add a blade of mace. When done, drain, and cut it into two inch pieces. Put three pints of soup stock into a saucepan; add the macaroni; taste for seasoning, boil a moment and serve.

Mock Turtle Soup.—Take half a calf's head, with the skin on; remove the brains. Wash the head in several waters, and let it soak in cold water for an hour. Put it in a saucepan with five quarts of beef stock; let it simmer gently for an hour; remove the scum carefully. Take up the head and let it get cold; cut the meat from the bones into pieces an inch square, and set them in the ice-box.

Dissolve two ounces of butter in a frying pan; mince a large onion, and fry it in the butter until nicely browned, and add to the stock in which the head was cooked. Return the bones to the stock; simmer the soup, removing the scum until no more rises. Put in a carrot, a turnip, a bunch of parsley, a bouquet of herbs, a dozen outer stalks of celery, two blades of mace and the rind of one lemon, grated; salt and pepper to taste. Boil gently for two hours, and strain the soup through a cloth. Mix three ounces of browned flour with a pint of the soup; let simmer until it thickens, then add it to the soup. Take the pieces of head out of the ice-box, and add to the soup; let them simmer until quite tender. "Before serving add a little Worcestershire sauce, a tablespoonful of anchovy paste, a gobletful of port or sherry, and two lemons sliced, each slice quartered, with the rind trimmed off." Warm the wine a very little before adding it to the soup. Keep in ice-box three or four days before using. Serve the brains as a side dish.

Mulligatawny Soup.—Divide a large chicken into neat pieces; take a knuckle of veal, and chop it up; put all into a large saucepan, and add one gallon of water; salt; boil for three hours or until reduced one-third. Put an ounce of butter in a hot frying pan, cut up two red onions, and fry them in the butter. Into a half pint of the stock put two heaping tablespoonfuls of curry powder; add this to the onion, then add the whole to the soup, now taste for seasoning. Some like a little wine, but these are the exception and not the rule. Before serving add half a slice of lemon to each portion. Many prefer a quantity of rice to be added to the soup before it is finished; the rice should be first well washed and parboiled.

Mutton Broth.—Take four pounds of lean mutton trimmings; cut them into neat pieces; put them into a saucepan; add three quarts of cold water, one heaping teaspoonful of salt. Bruise, and add six peppercorns, three or four celery tops, and one young leek. Boil slowly for two hours; remove the scum as it rises. Boil a cupful of rice for twenty minutes; add it to the soup, and taste for seasoning; remove the celery, leek, and mutton bones; pour the soup into a hot tureen, and serve.

Substitute a knuckle of veal for mutton, and you will have an excellent veal broth.

Onion Soup.—Peel and cut into small pieces three medium-sized onions; fry them in a little butter until tender, but not brown; pour over them a pint of stock; add a little salt and cayenne. Simmer for fifteen minutes; press the soup through a sieve; put it in a saucepan, and add three tablespoonfuls of grated bread crumbs, and half a gobletful of hot cream. Taste for seasoning, and serve with small slices of toast.

Oxtail Soup.—Take two oxtails; cut them into joints, and cut each joint into four pieces; put them into a pan with two ounces of butter, and fry them for ten minutes. Slice two onions, one turnip, two carrots, and a dozen outer stalks of celery, and fry in the same butter, with three slices of bacon cut up fine; fry to a light brown. Turn the ingredients into a saucepan with a quart of stock or ham water, and boil quickly for half an hour, then add two more quarts of stock, a bouquet of herbs, two bay-leaves, a dozen whole peppers crushed, a few cloves, and salt to taste. Simmer until the meat is quite tender; then take it out; strain the soup; skim off the fat, and thicken with two ounces of flour. Return the meat to the soup; add a tablespoonful of Worcestershire, and a cupful of sherry, and serve with grated rusks.

Oyster Soup.—Wet a saucepan with cold water; pour into it two quarts of milk. When at boiling point, add two dozen oysters and a pint of oyster liquor well seasoned with salt and pepper. Dissolve a tablespoonful of rice flour in a little cold milk; finally add a large tablespoonful of table butter; do not let the soup boil again as it will contract the oysters. Pour into a tureen, taste for salting, and serve, a few broken crackers may be added. The object in wetting the pan is to prevent the milk from burning.

Pea Soup.—Cut two large slices of ham into dice, with a sliced onion, and fry them in a little bacon fat until they are lightly browned. Cut up one turnip, one large carrot, four outer stalks of celery, and one leek into small pieces; add these last ingredients to the ham and onion, and let them simmer for fifteen minutes; then pour over them three quarts of corned-beef water or hot water, and add a pint of split peas which have been soaked in cold water over night.

Boil gently until the peas are quite tender stirring constantly to prevent burning; then add salt and pepper to taste, and a teaspoonful of brown sugar. Remove the soup from the fire, and rub through a sieve; if it is not thick enough to suit your taste, add a few ounces of flour mixed smoothly in a little cold milk; return the soup to the fire, and simmer for half an hour. Cut up four slices of American bread into small dice, and fry the pieces in very hot fat until nicely browned; place them on a napkin or towel, and add a few to each plate or tureen of soup just before it goes to table.

Pea Soup, Economical.—Boil for four hours two quarts of green pea hulls in four quarts of water, in which beef, mutton, or fowl has been boiled, then add a bunch or bouquet of herbs, salt and pepper, a teaspoonful of butter, and a quart of milk. Rub through a hair sieve, thicken with a little flour, and serve with croutons, as in the foregoing receipt.

Potato Soup.—Wash and peel two dozen small sized potatoes; put them into a saucepan with two onions; add three quarts of corned-beef water; boil for one hour and a half until the potatoes fall to pieces. Pour the soup through a sieve, and rub the potato through it to a fine pulp; put the whole into the saucepan again; when very hot add a pint of hot rich cream, salt and pepper, if necessary; whisk thoroughly; pour into a tureen, add croutons, and serve.

Purée of Beans.—Soak two quarts of small, white beans over night; change the water twice; drain, put them into a pot or saucepan, and cover them with cold water. Boil slowly for six hours; as the water evaporates, add hot water. One hour before the beans are cooked add one pound of salt pork, a bunch of fresh herbs, half a dozen whole cloves, salt if necessary; when done pour the soup through a sieve, remove the pork and