This soup is good for a change, and quite economical. Take four pounds of clear pork, without rind or bone; cut it into pieces about one inch square; put into a pan a little fat, which must be as hot as possible, and throw in enough pork to cover the bottom, which is to be fried quite brown, and turned into another pan whilst the balance is being fried. Have three camp kettles filled with clean water; boil it, and add to each kettle one-third of the fried pork, with a handful of salt. Let it boil moderately for fifteen minutes, and in the meanwhile, having soaked the desiccated vegetables, add one-third to each kettle, and continue boiling, not too fast, for one hour and a half. Season with pepper, salt, and a little vinegar, and if there is any stale bread to be had, three or four loaves should be cut into pieces two inches square, or less, and divided equally in the three kettles. After fifteen minutes’ slow boiling the soup is ready to serve. Whatever fat floats on the top, before the bread is added, should be carefully removed. PEA SOUP. For some unexplained reason, this article is by no means popular with the troops, and large quantities are constantly returned to the commissary as company savings. This, it is believed, would not be the case if the proper mode of cooking them was known, as they are not only quite as nutritious as beans, but have always been considered by epicures much more delicate. To use them properly, they should first be washed; then boiled for at least one hour, in a kettle with a false bottom. For a company, seven or eight quarts should be boiled in double the quantity of water. In default of a false bottom, they must be constantly stirred, to prevent scorching. When quite soft, strain off the water, divide them into three or four portions, according to the number of the kettles, and add them to the pork soup, previously described, instead of the desiccated vegetables, adding at the same time two large onions, sliced, to each kettle. Let it boil slowly for two hours, skimming now and then; and before serving out, season liberally with black pepper, some salt, and a dash of vinegar. They should be well mashed with a pounder before serving. BOILED PORK AND BEAN SOUP. Never serve beans until they have been soaked over night. At eight o’clock in the morning, put eight quarts into two kettles, and fill up with clean cold water. Boil constantly, over a brisk fire, for an hour or more, during which many of the beans will rise to the top. At the end of this time, take the kettles off the fire for fifteen or twenty minutes, and then pour off all the water, replacing it with fresh clean water. Add to each kettle a pound of parboiled pork, without rind, and boil continuously for an hour and a half longer.