Cooks in clover

Clear Soup. — Five pounds of beef cut from lower part of the round ; five quarts of cold water. Let it come to a boil slowly, strain and put away to cool. In the morning skim off the fat, and be careful not to pour sediment in the soup pot. Add one onion, one stock of celery, two sage leaves, two sprigs of parsley, six whole cloves. Boil gently twenty min- i utes, and strain ; salt and pepper to taste. For a | richer soup, pour the sediment in the soup pot) and use the whites of two eggs. Miss Anna Hesse. \ \ \ Pea Soup. — Two cups of split peas, cooked soft \ and mashed through a wire sieve ; season with plenty i of butter, salt and pepper. Add water to make the desired consistency, and serve with cubes of bread toasted in the oven. Clifton. \ Oyster Soup, I. — Two quarts of good mutton broth, six dozen oysters, two ounces of butter, a J quarter of a pint of cream, one ounce of flour, salt, \ cayenne pepper and mace to taste. Scald the oysters in their own liquor, then add it well strained to \ the broth, thicken with the butter and flour, and \ simmer for a quarter of an hour. Put in the oysters, \ cream and seasoning ; stir well, but do not let it boil Serve very hot. Mrs. Wm. Burgess. Oyster Soup, II. — Put into a saucepan one quart of milk, butter, salt and pepper to taste. While the milk is coming to a boil, drain the liquor from one hundred medium sized oysters into another saucepan; add a scant pint of water, being sure to skim while boiling. Let the liquor boil about five minutes, then drop in the 03'sters ; let all boil a few minutes, until the oysters are plump and of a light color. Pour the milk into the saucepan containing the oysters, mix well, and turn into a heated tureen. Serve immediately. Mrs. J. H. Whitehead. Black Bean Soup. — Soak one quart of beans twenty-four hours. Take the remains of a roast of beef as free from fat as possible, or two pounds of beef and one of salt pork, — this is better than the ribs; boil together in a large pot, in six or eight quarts of water, first adding an onion cut up fine. Boil beans and all for five hours, mash and strain ; flavor with a bunch of herbs, pepper and salt to taste ; add half a pint of wine to a tureen of soup. Serve very hot, after adding hard boiled eggs chopped, and slices of lemon. Mrs. H. Gumbo Soup. — Cut up gumbo or okra in cold water; boil half an hour. Boil a knuckle of veal three hours. Pick out the meat of six crabs ; add corn, tomatoes and an onion; then add the gumbo, strain the stock of the veal and mix together. Season to taste. B. K. — Broadway, N. Y. Turkey Soup. — Put the bones and pieces of a cold turkey into about three quarts of water. If you have turkey gravy, or the remnants of chicken, add them also, and boil two hours or more. Skim out the meat and bones, and set the water aside in a cool place till the next day. Then take all the fat from the top ; take the bones and pieces of skin out from the meat and return it to the liquor. If some of the dressing has been left, put that in also. and boil all together a few minutes. If more seasoning is needed, add it to suit your taste. ***.