The easiest way in housekeeping and cooking

then add to boiling milk, and rub through the sieve. For Potato Puree use six large or ten medium sized potatoes, boiled and mashed fine ; then stirred into the milk, and strained ; a large tablespoonful of chopped parsley being put in the tureen. For a Green- Corn Soup use the milk without straining ; adding a can of corn, or the corn cut from six ears of fresh boiled corn, and an even tablespoonful of sugar, and boiling ten minutes. Salsify can also be used, the combinations being numberless, and one's own taste a safe guide in making new ones. Turtle-Bean Soup. Wash and soak over-night, in cold water, one pint of the black or turtle beans. In the morning put on the fire in three quarts of cold water, which, as it boils away, must be added to, to preserve the original quantity. Add quarter of a pound of salt pork and half a pound of lean beef ; one carrot and two onions cut fine ; one tablespoonful of salt ; one saltspoonful of cayenne. Cover closely, and boil four or five hours. Rub through a colander, having first put in the tureen three hard-boiled eggs cut in slices, one lemon sliced thin, and half a glass of wine. This soup is often served with small sausages which have been boiled in it for ten minutes, and then skinned, and used either whole or cut in bits. Cold baked beans can also be used, in which case the meat, eggs, and wine are omitted. Pea Soup. One quart of dried pease, washed and soaked overnight ; split pease are best. In the morning put them on the fire with six quarts of cold water ; half a pound of salt pork ; one even tablespoonful of salt ; one saltspoonful of cayenne ; and one teaspoonful of celery-seed. Fry till a bright brown three onions cut small, and add to the pease ; cover closely, and boil four or five hours. Strain through a colander, and, if not perfectly smooth, return to fire, and add a thickening made of one heaping teaspoonful of flour and an even one of butter, stirred together with a little hot water and boiled five minutes. Beans can be used in precisely the same way ; and both bean and pea soups are nicer served with croutons, or a thick slice of bread cut in dice, and fried brown and crisp, or simply browned in the oven, and put into the tureen at the moment of serving. Onion Soup. Take three large onions, slice them very thin, and then fry to a bright brown in a large spoonful of either butter or stock-fat, the latter answering equally well. When brown, add half a teacupful of flour, and stir constantly until red. Then pour in slowly one pint of boiling water, stirring steadily till it is all in. Boil and mash fine four large potatoes, and stir into one quart of boiling milk, taking care that there are no lumps. Add this to the fried onions, with one teaspoonful of salt and half a teaspoonful of white pepper. Let all boil for five minutes, and then serve with toasted or fried bread. Simple as this seems, it is one of the best of the vegetable soups, though it is made richer by the use of stock instead of water. Browned Flour for Soups. Put a pint of sifted flour into a perfectly clean fryingpan, and stir and turn constantly as it darkens, till the whole is an even dark brown. If scorched at all, it is