Slice a large onion and put it with a slice of bacon or fat ham into a skillet and brown it; skin and cut up two quarts tomatoes, cut thin one quart okra, put all together with a little parsley into a stew-kettle, adding about three quarts water, and cook slowly two or three hours, adding salt and pepper to taste. - Mrs. E. A. W.

Mutton Soup

Boil a nice leg of mutton, and take the water for the soup, add two onions chopped fine, potato, half a cup of barley, and two large tomatoes; season with pepper and salt, boil one hour, stir often (as barley is apt to burn), and, before taking from the fire, add one table-spoon flour wet with cold water. - Mrs. E. R. Fay, New York City.

Noodle Soup

Add noodles to beef or any other soup after straining; they will cock in fifteen or twenty minutes, and are prepared in the following manner: To one egg add as much sifted flour as it will absorb, with a little salt; roll out as thin as a wafer, dredge very lightly with flour, roll over and over into a large roll, slice from the ends, shake out the strips loosely and drop into the soup.

Okra Soup

Take a nice joint of beef filled with marrow, one gallon water, one onion cut fine, two sprigs parsley, half, a peck of okra, one quart tomatoes; boil the meat six hours, add vegetables and boil two hours more. - Mrs. E. L. F.

Oyster Soup With Milk

Pour one quart cold water over one quart oysters if solid; if not solid, use one pint of water, drain through a colander into the soup-kettle, and when it boils skim; add pepper, then the oysters; season with butter and salt, then add one quart rich new milk brought to boiling point in a tin pail set in a pot of boiling water, let boil up •and serve at once. Or, instead of adding the milk, place it, boiling hot, in tureen, pour the soup over it and then serve.

Plain Oyster Soup

Pour a quart oysters in colander, rinse by pouring over them pint cold water, put this in porcelain kettle, add a pint boiling water, let boil, skim thoroughly, season with pepper and piece of butter size of large egg; then add oysters, having removed all shells let boil up once, season with salt and serve. - Mrs. Lizzie C. Robinson.

Pot Au Feu

Take a good-sized beef-bone with plenty of meat on it, extract the marrow and place in a pot on the back of the range, covering the beef with three or more quarts of cold water; cover tightly, and allow to simmer slowly all day long. The next day, before heating, remove the cake of grease from the top, and add a large onion (previously stuck full of whole cloves, and then roasted in the oven till of a rich-brown color), adding tomatoes or any other vegetables which one may fancy. A leek or a section of garlic adds much to the flavor. Rice may be added, or vermicelli for a change. Just before serving, burn a little brown sugar and stir through it. This gives a peculiar flavor and rich color to the soup. - Mrs. Col. Clifford Thompson, New York City.