Boil it till the tomatas are all to pieces, and the ochras entirely dissolved. Strain it, and then serve it up with toasted bread cut into dice, put in after it comes out of the pot. This soup will be improved by a pint of shelled Lima beans, boiled by themselves, and put into the tureen just before you send it to table. BEAN SOUP. Put two quarts of dried white beans into soak the night before you make the soup, which should be put on as early in the day as possible. Take five pounds of the lean of fresh beef—the coarse pieces will do. Cut them up, and put them into your soup-pot with the bones belonging to them, (which should be broken to pieces,) and a pound of bacon cut very small. If you have the remains of a piece of beef that has been roasted the day before, and so much under-done that the juices remain in it, you may put it into the pot, and its bones along with it. Season the meat with pepper and salt, and pour on it six quarts of water. As soon as it boils take off the scum, and put in the beans (having first drained them) and a head of celery cut small, or a table-spoonful of pounded celery-seed. Boil it slowly till the meat is done to shreds, and the beans all dissolved. Then strain it through a cullender into the tureen, and put into it small squares of toasted bread with the crust cut off. Some prefer it with the beans boiled soft, but not quite dissolved. In this case, do not strain it; but take out the meat and bones with a fork before you send it to table. PEAS SOUP. Soak two quarts of dried or split peas overnight. In the morning take three pounds of the lean of fresh beef, and a pound of bacon or pickled pork. Cut them into pieces, and put them into a large soup-pot with the peas, (which must first be well drained,) and a table-spoonful of dried mint rubbed to powder. Add five quarts of water, and boil the soup gently for three hours, skimming it well, and then put in four heads of celery cut small, or two table-spoonfuls of pounded celery seed. It must be boiled till the peas are entirely dissolved, so as to be no longer distinguishable, and the celery quite soft. Then strain it into a tureen, and serve it up with toasted bread cut in dice. Omit the crust of the bread. Stir it up immediately before it goes to table, as it is apt to settle, and be thick at the bottom and thin at the top. GREEN PEAS SOUP. Take four pounds of knuckle of veal, and a pound of bacon. Cut them to pieces, and put them into a soup kettle with a sprig of mint and four quarts of water. Boil it moderately fast, and skim it well. When the meat is boiled to rags, strain it out, and put to the liquor a quart of young green peas. Boil them till they are entirely dissolved, and till they have thickened the soup, and given it a green colour. [Footnote: You may greatly improve the colour by pounding a handful of spinach in a mortar, straining the juice, and adding it to the soup about a quarter of an hour before it has done boiling.]