Wash a small quarter of lamb in cold water, and put it in-, to a soap-pot with six quarts of cold water; add to it two tablespoon fuls of salt, and set it over a moderate fire— let it boil gently for two hours, then skim it clear, add aqnart of shelled peas, and a teaspoonfol of pepper✪ Mock-Turtle Soup; cover it, and let it boil for half an hour, then having scraped the skins from a quart of small young potatoes, add them to the soup; cover the pot, and let it boil for half an hour longer; work quarter of a pound of butter, and a dessert spoonful Mother' 3 Cook Book.- 29 of flour together, and add them to the soap ten or twelve minutes before taking it off the fire. Serve the meat on a dish with parsley sauce over, and the soup in a tureen. POTATO SOUP. Potato soup is suitable for a eold day. Make it in the following manner: Get as many beef or ham bones as yon can, and smash them into fragments. Add a little bit of lean ham to give flavor. Boil the bone and ham for two hours and a half at least. The bone of a roast beef is excellent. Strain off the liquor carefully, empty the bones and debris of the ham, restore the liquor to the pot, and place again on the fire. Having selected, washed, and pared some nice" potatoes, cut them into small pieces, ind boil them in the stock till they melt away. An onion or two✪ Potato Soup may also be boiled among the bones to help the flavor. I do not like thick potato soup, and I usually strain it through a hair sieve, after doing bo placing it again on the fire, seasoning it with pepper and salt to taste. A stick of celery boiled with the bones is an improvement. Make only the quantity required for the day, as potato sonp is best when it is newly made. TOMATO SOUP. Tomato soup is a much relished American dish, and is prepared as follows: Steam, or rather stew slowly, a mess of turnips, carrots, and onions, also a stalk of celery, with half a pound of lean ham and a Ititle bitoi fresh butter over[ a slow fire for an hour or so. Then add two quarts of di- luted stock or of other liquor in which meat has been boiled, as also eight or ten ripe tomatoes✪ Tomato Soup. Stew the whole for an hoar and a half, then pass through the sieve into the pan again; add a little pepper and saft, boil for ten minutes and nerve hot. Mother's Cook Book. GAME SOUP. Two grouse or partridges, or if yon hare neither, use a pair of rabits; half a pound of lean ham; two medium-sized onions; one pound of lean beef; fried bread; batter for fry- ing; pepper, salt, and two stalks of white celery cut into inch lengths; three quarts of water✪ Game Soup. Joint your game neatly; cut the ham and onions into small pieces, and fry all in butter to a light brown. Put into a sonp-pot with the beef, cat into strips, and a little pepper. Pour on the water; heat slowly, and stew gently two hours. Take out the pieces of bird, and cover in a bowl; cook the soup an hour longer; strain; cool; drop in the celery, and simmer ten minutes. Poor upon fried bread in the tureen. CELERY SOUP. Celery soup may be' made with white stock. Cut down the white of half a dozen heads of celery into little pieces and boil it in four pints of white stock, with a quar- er of ft pound of lean ham and two ounces of butter✪ Celery Soup. Sim- mer gentry for a fall hoar, then drain through a sieve, re- turn the liquor to pan and stir in" a few spoonfuls of cream with great care. Serve with toasted bread, and, if liked, thicken with a little flour. Season to taste. OYSTER SOUP. Two quarts of oysters, one quart of milk, two tablespoon- fuls of batter, one teacapful hot water; pepper, salt✪ Oyster Soup. Strain all the liquor from the oysters; add the water and heat When near the boil, add the seasoning, then the oysters. Cook about five minutes from the time they begin to simmer, until they "ruffle." Stir in the butter, cook one minute and pour into the tureen. Stir in the boiling milk, and sand to table. MoTHKB'fl GOOK BOO».

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Wash a small quarter of lamb in cold water, and put it in-, to a soap-pot with six quarts of cold water; add to it two tablespoon fuls of salt, and set it over a moderate fire— let it boil gently for two hours, then skim it clear, add aqnart of shelled peas, and a teaspoonfol of pepper; cover it, and let it boil for half an hour, then having scraped the skins from a quart of small young potatoes, add them to the soup; cover the pot, and let it boil for half an hour longer; work quarter of a pound of butter, and a dessert spoonful Mother' 3 Cook Book.- 29 of flour together, and add them to the soap ten or twelve minutes before taking it off the fire. Serve the meat on a dish with parsley sauce over, and the soup in a tureen. POTATO SOUP. Potato soup is suitable for a eold day. Make it in the following manner: Get as many beef or ham bones as yon can, and smash them into fragments. Add a little bit of lean ham to give flavor. Boil the bone and ham for two hours and a half at least. The bone of a roast beef is excellent. Strain off the liquor carefully, empty the bones and debris of the ham, restore the liquor to the pot, and place again on the fire. Having selected, washed, and pared some nice" potatoes, cut them into small pieces, ind boil them in the stock till they melt away. An onion or two may also be boiled among the bones to help the flavor. I do not like thick potato soup, and I usually strain it through a hair sieve, after doing bo placing it again on the fire, seasoning it with pepper and salt to taste. A stick of celery boiled with the bones is an improvement. Make only the quantity required for the day, as potato sonp is best when it is newly made. TOMATO SOUP. Tomato soup is a much relished American dish, and is prepared as follows: Steam, or rather stew slowly, a mess of turnips, carrots, and onions, also a stalk of celery, with half a pound of lean ham and a Ititle bitoi fresh butter over[ a slow fire for an hour or so. Then add two quarts of di- luted stock or of other liquor in which meat has been boiled, as also eight or ten ripe tomatoes. Stew the whole for an hoar and a half, then pass through the sieve into the pan again; add a little pepper and saft, boil for ten minutes and nerve hot. Mother's Cook Book. GAME SOUP. Two grouse or partridges, or if yon hare neither, use a pair of rabits; half a pound of lean ham; two medium-sized onions; one pound of lean beef; fried bread; batter for fry- ing; pepper, salt, and two stalks of white celery cut into inch lengths; three quarts of water. Joint your game neatly; cut the ham and onions into small pieces, and fry all in butter to a light brown. Put into a sonp-pot with the beef, cat into strips, and a little pepper. Pour on the water; heat slowly, and stew gently two hours. Take out the pieces of bird, and cover in a bowl; cook the soup an hour longer; strain; cool; drop in the celery, and simmer ten minutes. Poor upon fried bread in the tureen. CELERY SOUP. Celery soup may be' made with white stock. Cut down the white of half a dozen heads of celery into little pieces and boil it in four pints of white stock, with a quar- er of ft pound of lean ham and two ounces of butter. Sim- mer gentry for a fall hoar, then drain through a sieve, re- turn the liquor to pan and stir in" a few spoonfuls of cream with great care. Serve with toasted bread, and, if liked, thicken with a little flour. Season to taste. OYSTER SOUP. Two quarts of oysters, one quart of milk, two tablespoon- fuls of batter, one teacapful hot water; pepper, salt. Strain all the liquor from the oysters; add the water and heat When near the boil, add the seasoning, then the oysters. Cook about five minutes from the time they begin to simmer, until they "ruffle." Stir in the butter, cook one minute and pour into the tureen. Stir in the boiling milk, and sand to table. MoTHKB'fl GOOK BOO».

Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..