The new practical housekeeping

Onion Soup. — Slice thin five or six medium-sized onions and fry brown in tablespoon butter, add two or three tablespoons flour, or rice flour makes it more delicate, and when latter is browned add slowly pint and a half boiling water, and a bunch of sweet herbs as given in Bouillon ; let boil up and then place on back of stove and simmer slowly an hour and a half. Then add three pints boiling milk or part cream, and four tablespoons mashed potato, mixed with a little milk or cream till smooth and rather thin. Let boil few minutes. Season to taste, adding teaspoon sugar and half pint of Croutons and serve hot. Oyster Soup, — Put one quart stock, White Stock is nicest, in kettle, or water may be used; add oyster liquor from quart of oysters, having drained latter in colander, pouring over tnem a half pint of the hot stock ; skim if necessary, put in oysters, let just come to a boil, set on back of range, stir in half cup crushed oyster crackers, three tablespoons butter, salt and white pepper to taste, and then quart milk, which has been boiled in custard kettle ; or the milk may be placed in tureen and the soup poured over. Some sprinkle a little minced parslev over just before scalding. If wished very nice, the oysters may be first Scalded in their liquor, taken out and bearded and placed in tureen. To a pint of stock add the beards and strained liquor and simmer half an hour ; strain, add three pints of stock, let come to boiling point, season as above, add halfpmt boiling cream, pour over ousters and serve at once. By cooking the beards a stronger flavor is procured and the oysters are more delicate without them. For Mock Oyster Soup, take one teacup codfish, cut in half-inch squares. Freshen by covering witii cold water, let it come to a boil, then pour ofl* and add cup water, quart sweet milk, cup sweet cream, tablespoon corn-starch, stirred smooth in a little cold milk, lump of butter size of an egg, pepper, and salt to taste. Serve with crackers or toast. Pea Soup, — Cook pint of peas till tender in two quarts boiling water, add two tablespoons butter, salt, white pepper and half pint cream or rich milk, tablespoon minced parsley and teaspoon sugar with a little thickening of corn-starch. Place on back of stove and add beaten yolks of one or two eggs and serve. With Carrots^ add with the pease, half pint carrots cut in thin slices, aa for Julienne Soup, and a pint more water and finish as above. With Spinach, add to pease one pint spinach prepared as for cooking ; or for a Triple Soup, use all three vegetables with three quarts water and finish as above. To make richer use Plain Bouillon instead of the water. With Onions^ boil pint shelled pease tender, with a bunch parsley and two young onions in a very little water ; rub through sieve and add two quarts any stock ; let it come just to boiling point and serve, as if boiled after the puree is added it is not of as nne color.