The national course in home economics

Two quarts of select oysters, one pint of water, one quart of milk, a generous lump of butter, pepper, and salt. Strain the liquor from the oysters; add to it one pint of water and heat. When ready to boil, add the seasoning, then the oysters. Cook three minutes or until they "ruffle." Stir in the boiling milk and send to table. Some prefer all water in place of milk. Mrs. T. M. B. OYSTER CREAn SOUP. One quart of oysters, one quart of milk, tablespoonful of butter, two tablespoonfuls of flour; wash and drain the oysters; put over fire in saucepan; stir until swelled and boiling; remove, drain and return that liquor to the saucepan, setting on the back of the stove; chop oysters fine and add to the liquor; set forward on the stove, adding the milk; when boiling add the butter and flour, rubbed together; season and serve with a tablespoonful of whipped eream on each dish of soup. Mrs. R. Whipple, MULLIGATAWNY SOUP. Melt a quarter of a pound of butter in a saucepan, and chop a carrot, an onion, and a little celery, and fry in this butter. Add an ounce of raw ham cut into small squares, and a very small chicken cut in quarters. Let them brown slowly, season with salt and pepper, and shake a spoonful of curry powder over. In five minutes add two quarts of broth and two potatoes cut up very small. Cook all for one hour, skim the fat from the soup and lift out the chicken. Cut the breast into small squares, place them back in the soup. Serve a dish of plain boiled rice with it. Christine Norimer. SCOTCH BROTH. Boil four pounds of lean mutton in four quarts of water, stir into it half a pound of Scotch barley. Keep it well mixed until the water boils, and skim the surface carefully while simmering, as fast as the scum rises. Cut up a couple of carrots, a turnip and an onion; add these, with a quart of green peas, a few sprigs of parsley, and a dessert-spoonful of pepper and salt, mixed. The vegetables should not be allowed to boil a longer time than is required to cook them. Scotch broth may be made of beef or veal. Margaret Turnbull. OX-TAIL SOUP. Cut one ox-tail into joints and fry brown in good dripping; slice three onions and two carrots and fry in the same dripping when the pieces of ox-tail have been taken out. When done tie them with thyme and parsley in lace bag and drop into the soup-pot containing four quarts of water. Put in the tail and two pounds of lean beef cut into strips. Grate over them two carrots, with pepper and salt to taste, and boil slowly for four hours; strain and thicken with brown flour moistened with cold water and boil for an additional fifteen minutes. Mrs. Ina Felt. AMBER SOUP. Take a chicken, or the remains of two or more roasted ones, break in pieces and add a soup bone with three quarts of water. Cook slowly for four hours, then add an onion fried in a little hot fat, with half a dozen cloves stuck into it, one-half a small carrot, parsley and three stalks of celery, and cook for another hour, by which time the stock will have been reduced by boiling to two quarts. Strain into a large bowl and the following day remove the fat which will have accumulated on top; take out the