Oyster soup may be made in this manner. PLAIN CLAM SOUP. Take a hundred clams, well washed, and put them into a large pot of boiling water. This will cause the shells to open. As they open take them out, and extract the clams, taking care to save the liquor. Mix with the liquor a quart of water, (or what will be much better, a quart of milk,) and thicken it with butter rolled in flour. Add a large bunch of parsley tied up, and a large table-spoonful of whole pepper. Put the liquid into a pot over a moderate fire. Make some little round dumplings (about the size of a hickory nut) of flour and butter, and put them into the soup. When it comes to a boil, put in the clams, and keep them boiling an hour. Take them out before you send the soup to table. When the soup is done, take out the bunch of parsley. Have ready some toasted bread cut into small squares or dice. Put it into the soup before you send it to table. You may make oyster soup in a similar manner. WATER SOUCHY. Cut up four flounders, or half a dozen perch, two onions, and a bunch of parsley. Put them into three quarts of water, and boil them till the fish go entirely to pieces, and dissolve in the water. Then strain the liquor through a sieve, and put it into a kettle or stew-pan. Have ready a few more fish with the heads, tails, and fins removed, and the brown skin taken off. Cut little notches in them, and lay them for a short time in very cold water. Then put them into the stew-pan with the liquor or soup-stock of the first fish. Season with pepper, salt, and mace, and add half a pint of white wine or two table-spoonfuls of vinegar. Boil it gently for a quarter of an hour, and skim it well. Provide some parsley roots, cut into slices and boiled till very tender; and also a quantity of parsley leaves boiled nice and green. After the fish-pan has boiled moderately fifteen minutes, take it off the fire, and put in the parsley roots; also a little mushroom catchup. Take out the fish and lay them in a broad deep dish, or in a tureen, and then pour on the soup very gently for fear of breaking them. Strew the green parsley leaves over the top. Have ready plates of bread and butter, which it is customary to eat with water souchy. You may omit the wine or vinegar, and flavour the soup just before you take it from the fire with essence of anchovy, or with any other of the essences and compound fish-sauces that are in general use. Water souchy (commonly pronounced _sookey_) is a Dutch soup. It may be made of any sort of small fish; but flounders and perch are generally used for it. It is very good made of carp. FISH. REMARKS.