OYSTER SOUP.—­Take one quart of water, one teacup of butter, one pint of milk, two teaspoons of salt, four crackers rolled fine, and one teaspoon of pepper; bring to full boiling heat as soon as possible, then add one quart of oysters; let the whole come to boiling heat quickly and remove from the fire.

OYSTER SOUP.—­Pour one quart of boiling water into a skillet; then one quart of good rich milk; stir in one teacup of rolled cracker crumbs; season with pepper and salt to taste.  When all come to boil, add one quart of good fresh oysters; stir well, so as to keep from scorching; then add a piece of good sweet butter about the size of an egg; let it boil up once, then remove from the fire immediately; dish up and send to table.

OX TAIL SOUP.—­Take two ox tails and two whole onions, two carrots, a small turnip, two tablespoonfuls of flour, and a little white pepper; add a gallon of water, let all boil for two hours; then take out the tails and cut the meat into small pieces, return the bones to the pot for a short time, boil for another hour, then strain the soup, and rinse two spoonfuls of arrow-root to add to it with the meat cut from the bones, and let all boil for a quarter of an hour.

SCOTCH BROTH.—­Take one-half teacup barley, four quarts cold water; bring this to the boil and skim; now put in a neck of mutton and boil again for half an hour, skim well the sides of the pot also; have ready two carrots, one large onion, a small head of cabbage, one bunch parsley, one sprig of celery top; chop all these fine, add your chopped vegetables, pepper and salt to taste.  This soup takes two hours to cook.

SOUP AND BOUILLE.—­Stew a brisket of beef with some turnips, celery, leeks and onions, all finely cut.  Put the pieces of beef into the pot first, then the roots, and half a pint of beef gravy, with a few cloves.  Simmer for an hour.  Add more beef gravy, and boil gently for half an hour.

ROYAL SOUP.—­Take a scrag or knuckle of veal, slices of undressed gammon of bacon, onions, mace, and a small quantity of water; simmer till very strong, and lower it with a good beef broth made the day before, and stewed till the meat is done to rags.  Add cream, vermicelli, almonds and a roll.

VARIOUS SOUPS.—­Good soups may be made from fried meats, where the fat and gravy are added to the boiled barley; and for that purpose, fat beef steaks, pork steaks, mutton chops, etc. should be preferred, as containing more of the nutritious principle.  When nearly done frying, add a little water, which will produce a gravy to be added to the barley broth; a little wheat flour should be dredged in also; a quantity of onions, cut small, should also be fried with the fat, which gives the soup a fine flavor, assisted by seasoning, etc.

Soups may be made from broiled meats.  While the fat beef steak is doing before the fire, or mutton chop, etc., save the drippings on a dish, in which a little flour, oatmeal, with cut onions, etc., are put.