BARLEY. CHESTNUT. MUSHROOM. VERMICELLI.

Barley Soup

Put a cup and a half of barley into 3 quarts of water, with 3 large onions, 4 carrots, and 2 turnips - all cut small. Cook gently 2 hours. Add a neck of mutton with a pound of lean ham. Salt to taste. Cook 2 hours longer. Add pepper at the last.

Chestnut Soup

Boil a quart of chestnuts and rub the meats through a fine sieve with a potato masher. Take a tablespoon of flour and a tablespoon of butter, mix smooth in a saucepan over the fire, add gradually a quart of milk. When scalding hot, season with salt, pepper, and nutmeg, and add the sifted chestnuts.

Mushroom Soup

Wm, H. Rochester, Bowling Green, Ky.

Use milk fresh from the cow. Cook the mushrooms in water, with salt to flavor. Use a silver spoon to stir the mushrooms; if the spoon turns black, discard the mushrooms. Let it come to a boil, pour in the milk. You can use more or less according to the quantity of soup required. A few mushrooms will flavor a large dish.

Vermicelli Soup

To 5 quarts of water, allow a slice of corned ham, 1 pound 4 of veal, and 4 of lean lamb. Cut the meat up small, heat it very gradually, and cook slowly till the meat is very tender. Season with salt, a bunch of sweet herbs, a bit of onion, if liked, a spoon of Worcestershire sauce. When these have all boiled for 10 or 15 minutes, strain and return to the soup-kettle. In the meantime have 1/2 or 1/3 of a pound of vermicelli or macaroni broken up small, and boiled in clear water for 20 minutes. Drain and add to the soup, boil up once and serve.

Julienne Soup

Miss Juliet Corson.

Use vegetables of at least 3 colors; carrots, turnips, and either lettuce, celery, cabbage, or string beans. Cut the vegetables into strips an inch and a half long, and these strips into match-like pieces, very, very thin. Keep in cold water till wanted. The proportion of vegetables is a cup full all together for a gallon of soup. Put each kind separately into boiling salted water. When tender, drain and lay in cold water. This way retains the flavor and color perfectly. Then dish up in the hot soup stock. Foreigners add a tablespoon of vinegar to a quart of Julienne soup.

Okra Soup

Take a joint of beef with the marrow, or a knuckle of veal, or a fowl, whichever can be had. Put to cook in a gal lon of water; salt and skim it. After cooking an hour slowly, add 2 quarts of okra cut small. In another hour, add 1 cup of Lima beans. In another hour, 2 young cymlings, a quart of tomatoes, and 2 onions, all cut small, and 1 or 2 sprigs of parsley. Cook 2 hours more, and thicken with a tablespoon of butter mixed with 1 of flour.

White Soup

Six tomatoes, 4 onions, 3 tomatoes, if desired, 4 tablespoons of crushed tapioca, 1 1/2 pints milk; butter, pepper and salt. Boil the vegetables in 2 quarts of water till soft, rub through a sieve, return the paste to the water, add the tapioca, and boil 15 minutes; season, add the milk, and as soon as hot serve.