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For a quart, mix in a saucepan over the fire a tablespoon of butter and one of flour, stirring the flour in as the butter melts. This makes a perfectly smooth paste. Then add milk — a teacup at a time — until a quart is in the pan, stirring the mixture while pouring in the milk, which may be hot or cold. Hot milk is preferable, it saves time. If the soup has lumps in it the butter had not been melted. When all the milk has been added, the soup should be seasoned with a teaspoon of salt, a quarter of a saltspoon of pepper, and the same quantity of nutmeg. In making sauces or gravies, if the butter is melted there will never be any lumps in them. Soup could be kept hot by setting the kettle in another containing hot water. It will thicken a little if allowed to stand. Should it become too thick, a little milk or whatever is used in making the soup, it will thin it. Spinach soup can be made of milk, or of milk and water in equal parts, or of meat broth. ENGLISH PEA SOUP. Put a marrow bone and one pint of split peas into the soup-pot, cover these with three quarts of water, simmer slowly for three hours. Season with pepper and salt to taste. Strain the soup through a hair sieve, and mash and press the peas through and return them to the soup ; stir well together. Cover the bottom of the tureen with cube-shaped pieces of buttered toast, and pour the soup hot over them and serve. GIBLET SOUP. Giblets of any kind of poultry, consisting of the head, neck, pinions, feet, liver, gizzard, and heart. For goose giblet soup two sets of goose giblets maybe used. The pinions and the neck-skin should be scalded and picked free from feathers, the feet scalded and skinned, the beak removed and the skull split. After this they must be well cleaned, cut into small pieces, slightly sautéd in butter, and then simmered till tender in some good beef stock or brown soup, with some carrot, turnip, onions, parsley, thyme, and a bay leaf. Season highly with mushroom ketchup, salt and cayenne, and thicken with butter rolled in flour. When the giblets are tender, the soup may be strained, then re-warm it and serve with the gibletsoup, and, if desired, some vegetables in it.O MAKE GUMBO. For a large family, take two dozen green okras, cut into thin slices, put into a pot with three quarts of cold water, and start it to boiling. Now take two tender chickens, cut them up, and with a rolling-pin or mallet, macerate the flesh and bones until almost a jelly. Add this to the pot of okra. Scald and peel a quart of full ripe tomatoes, and finely grate four ears of tender green sweet corn, which add to the mass. Stir frequently, to prevent burning. Season with fresh butter, pepper and salt ; and when nearly done, add a stalk of finely chopped celery, with a few sprigs of parsley, and one onion. Constantly stirring ; and when the mass becomes ropy, and emits a grateful aromatic odor, serve up. If you would Frenchify the dish, just before it is taken up, add a gill of pure wine. LENTEN SOUP.