ROAST BEEF BONE SOUP - Boil the bones at least three hours, or until every particle of meat is loose ; then take them out and scrape off the meat and set aside the water ; the next day take from it all the fat, cut up an onion, two or three potatoes and a turnip, and put into it. Add, half an hour before dinner, powdered sweet majoram, catsup, and some salt. Boil it an hour.

SOUP A LA SAP - Boil a pound of beef cut in pieces an inch square, a pint of gray peas, half a pound of scraped potatoes, an onion, and three ounces of rice, in six pints of water until reduced to five. Strain through a sieve, pulp the peas into it, and return to the saucepan with a head of celery cut small, and a carrot. Stew well, season with pepper and salt. Put toasted bread into the tureen, pour the soup on, and serve hot.

POTATO SOUP - Boil enough Irish potatoes to make three cupfuls when mashed ; whip them light and keep hot ; into two quarts of boiling water shred a small onion, two stalks of refuse celery and three sprigs of parsley. Cook until the vegetables are soft, put them through a colander with the water in which they were boiled ; then pass the potatoes through the colander into the same pot, return to fire, season with salt and pepper and add four tablespoons of butter rubbed to a cream with two tablespoons of flour.

SPANISH SOUP -Two large onions, one dozen small chili peppers, one can of tomatoes, one large turnip, one can corn, 2 carrots; chop all vegetables fine; put in one quart of water, boil until almost done, add tomatoes and corn and boil five minutes longer, then add 1 tablespoon of beef extract, stir until it dissolves, add 1 teaspoonful Worcestershire sauce and tablespoon catsup ; salt to taste.

TOMATO BISQUE - One quart tomatoes, one quart water, one teaspoonful soda, one quart milk, butter, salt and pepper to taste. Cook tomatoes till tender, put through colander, add milk and season.

JULIENNE SOUP - Slice two onions, and fry brown in half a spoonful of butter, in a soup-kettle, then put in three quarts of good stock ; chop small two turnips and two carrots. When these have boiled an hour, add a stalk of celery cut small, a blade of mace, salt and pepper, and a pint each of green peas and string beans. Boil two hours more. Then rub a spoonful of butter with a spoonful of flour, and stir in. The peas should be fresh gathered, and the beans should not be so old as to have a string. In case you have not beef-stock, the water in which chickens or any kind of fresh meat has been boiled will be a good substitute.