Buckeye cookery

Boil three pints shelled pease in three quarts of water; when quite soft, mash through a colander, adding a little water to free the pulp from the skins; return pulp to the water in which it was boiled, add a head of lettuce chopped, and half a pint young pease; boil half an hour, season with salt and pepper, and thicken with two tablespoons butter rubbed into a little flour. Serve with bits of toasted bread. The soup, when done, should be as thick as cream. Some omit the lettuce. Potato Soup. To one gallon of water add six large potatoes chopped fine, one tea-cup rice, a.lump of butter size of an egg, one table-spoon flour. Work butter and flour together, and add one tea-cup sweet cream just before taking from the fire. Boil one hour.— Miss Iida Canby. Swiss Soup. Five gallons water, six potatoes and three turnips sliced ; boil five hours until perfectly dissolved and the consistency of pea soup, fill. ing up as it boils away; add butter size of an egg, season with salt and pepper, and serve. A small piece salt pork, a bone or bit of veal or lamb, and an onion, may be added to vary this soup. Tomato Soup. Skim and strain one gallon of stock made from nice fresh beef; take three quarts tomatoes, remove skin and cut out hard center, put through a fine sieve, and add to the stock; make a paste of butter and flour, and, when the stock begins to boil, stir in half a tea-cup, taking care not to have it lumpy; boil twenty minutes, seasoning with salt and pepper to taste. Two quarts canned tomatoes will answer.—Mrs. Col. Reid, Delaware. MEATLESS TomMATO SOUP. One quart tomatoes, one of water; stew till soft; add tea-spoon soda, allow to effervesce, and add quart of boiling milk, salt, butter, and pepper to taste, with a little rolled cracker; boil a few minutes and serve.— Mrs. D. C. Conkey, TuRKEY-BOoNE SOUP. After a roasted turkey has been served a portion of the meat still _. adheres to the bones, especially about the neck; ‘‘ drumsticks ” are left, or parts of the wings, and pieces rarely called for at table. If there is three-fourths of a cupful or more left cut off carefully and _ reserve for force-meat balls. Break the bones apart and with stuffing still adhering to them, put into a soup-kettle with two quarts water, a table-spoon salt, a pod of red pepper broken into pieces, three or four blades of celery cut into half inch pieces, three medium-sized potatoes, and two onionsall sliced. If the dinner hour is one o’clock the kettle should be over fire before eight o’clock in the morning; or _ if the dinner is at six in the evening, it should be on by twelve - —oclock, Let it boil slowly but constantly until about half an hour before dinner; lift out bones, skim off fat, strain through colander, return tosoup-kettle. There will now be but little more than a quart of the soup. If more than this is desired, add a pint of hot milk or milk and cream together; but it will be very nice without this ad- — dition even though a little more water be added. Prepare the force- meat balls by chopping the scraps of turkey very fine; take half a _ tea-spoon cracker-crumbs, smoothly rolled, a small salt-spoon of cayenne pepper, about double the quantity of salt, a little grated lemon peel and half a tea-spoon powdered summer-savory or thyme ; mix these together and add a raw beaten egg to bind them. Roll mix- ~ ture into balls about the size of a hickory-nut, and drop into the soup ten minutes before serving. Have ready in tureen a large table-_ spoon of parsley, cut very fine. Pour in soup, and send to table hot. If force-meat balls are not liked, boil two eggs for half an hour, cut in slices, put them in tureen with the parsley, and pour the soup over them; or slices of bread (not too thick) can be toasted, buttered on both sides, cut into inch squares, and substituted for the