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put them over the fire with two quarts of water, and boil them gently until the meat falls from the bones; carefully remove all bits of bone from the soup after it has boiled until they separate readily from the meat; strain the liquor from the oysters and add it to the soup; wash and cut in small pieces one root of celery with the stalks and white leaves, saving the green leaves for drying, and put the celery into the soup; after the celery is tender see that the soup is not too thick, and season it palatably with salt and pepper; carefully remove all bits of shell from the oysters, put them into the soup, let it boil once after adding the oysters, and then serve it hot. If it is desirable to increase the quantity of soup do it by using more water and seasoning, and thicken it with bread boiled in it to a pulp, or with flour and butter mixed to a smooth paste and boiled in it. VEAL SOUP. Veal soup can be prepared in a similar manner to beef soup. It is unnecessary, however, to boil the meat the day before it is wanted. Three hours is sufficient length of time for it to be over the fire. The same proportions of meat and water are used as for the beef. Be careful to skim it close, and if not clear to strain it through a colander. If macaroni i? used, put a little butter in with it before adding to the soup. VEAL CREAM SOUP. Boil the remnants of a roast of veal until the meat falls from the bones. Strain and cool. The next day put on to boil, with a slice of onion and one-third of a cup of raw rice. Let it simmer slowly for an hour. Add salt and pepper to taste. Just before serving add one cup of rich milk, or cream if you have it, heated first in a separate dish. Serve with grated Parmesan cheese. WINTER PEA SOUP. Wash two or three pounds of split peas, rejecting those which float, and put them into a saucepan with four quarts of the liquor in which any kind of meat has been boiled, or even cold soft water (a very little carbonate of soda will soften hard water), a small bit of butter or drippings, and any odd scraps of meat and bones well broken. Add some turnip, carrot and onion sliced, a bunch of thyme and two or three heads of celery or a little celery seed. Boil these slowly till the peas dissolve, stirring them frequently to prevent burning on the bottom of the saucepan. Then rub the soup through a sieve, season with pepper and salt, boil again for a few minutes, and then pour into the tureen, in which you have previously placed some toasted bread cut into dice. Beef or veal, and bacon may be boiled in it to be eaten, and then it may be made with water only. It is improved by a day's keeping, the vegetables not being in that case added till it is re-boiled for use, the longer the peas are boiled, the smoother and mellower the soup. FRIED BREAD FOR SOUP. Cut dry bread into dice, and fry in boiling fat until brown. It will take about half a minute. The fat must be smoking in the centre when the bread is put into it. WITH general directions for Baking, Boiling, Broiling, Frying, and Stewing, one cannot be at a loss as to how to prepare any kind of fish. Once having mastered the five primary methods, and learned also how to make sauces, the variety of dishes within the cook's power is great.