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Wash and peel two dozen Jerusalem artichokes. Cover them with cold water as fast as peeled. Put them in a saucepan and add a sprig of leek, a sprig of parsley and one of celery ; salt and pepper. Add two quarts of stock or hot water, and simmer an hour and a half. Strain ; remove all but the artichokes and press them through a sieve, return to the liquid and put back on the range. When quite hot, beat into it a pint of boiled cream, add a little nutmeg, taste for seasoning, and serve with croutons. PUREE OF VEGETABLE SOUP. Peel some carrots, turnips and onions, cut them into very small pieces and fry them slightly with some lean ham or bacon ; a spoon of flour mixed smoothly with water is then added, together with two quarts of stock or broth, also a bunch of parsley and one or two potatoes cut into pieces, and a gill of milk. When this boils for twenty minutes, season with salt and pepper and a teaspoon of sugar; after which remove and strain and rub through a fine sieve, the parsley and ham being removed. Replace it upon the fire, bring it to the boil, skim it, and serve very hot, with the toasted bread cut into small pieces in it. POTAGE A LA KEINE. Boil a large fowl in three quarts of water until tender ; the water should never more than bubble. Skim off the fat, and add a teacup of rice, and, also, a slice of carrot, one of turnip, a small piece of celery and an onion, which have been cooked slowly for fifteen minutes in two large tablespoons of butter. Skim this butter carefully from the vegetables, and into the pan in which it is, stir a tablespoon of flour. Cook until smooth, but not brown. Add this, as well as a small piece of cinnamon and of mace, and four whole cloves. Cook all together slowly for two hours. Chop and pound the breast of the fowl very fine. Rub the soup through a fine sieve ; add the pounded breast and again rub the whole through the sieve. Put back on the fire and add one and a half tablespoons of salt, a fourth of a teaspoon of pepper and a pint of cream, which has just come to a boil. Boil up once and serve. This is a delicious soup. PUMPKIN OR SQUASH SOUP. Pumpkin or squash soup is almost a national dish in France. Indeed, the first mentioned vegetable is scarcely employed there for any other purpose than for soup-making. To two quarts of thoroughly cooked pumpkin or squash allow one quart of milk, plenty of butter, pepper and salt. Serve with toasted bread. SCOTCH BROTH. Two pounds of the scraggy part of a neck of mutton. Cut the meat from thus bones, and cut off all the fat. Then cut the meat into small pieces and put into the soup-pot with one large slice of turnip, two of carrot, one onion and a stalk of celery, all cut fine, half a cup of barley and three pints of cold water. Simmer gently two hours. On to the bones put one pint of water ; simmer two hours, and strain upon the soup. Cook a tablespoon of flour and one of butter together until perfectly smooth ; stir into soup, and add a teaspoon of chopped parsley. Season with salt and pepper. SPRING SOUP. Cut your spring vegetables into neat symmetrical shreds ; boil them separately a few minutes and add them to consomme. STOCK, OR POT-AU-FEU.