_Meat Soups._--These soups should always be made the day before required in order to thoroughly remove the fat, which cannot be done until it hardens on the top of the soup. Nothing is more disgusting than greasy soup. The foundation for an infinite variety of soups is made by boiling about a pound of meat in three pints of water. After the meat is cooked to pieces strain it out and keep the well-skimmed liquor, or "stock," as it is called, in a stone jar in a cool place. It should form a jelly, and in order to prepare a different soup for each day, it is only necessary to heat some of the jelly and flavor it differently. For instance: Chop fine one small onion to each person and fry it in butter, or in some of the grease taken off the soup, until tender and slightly brown. Pour over enough stock and let stand for half an hour. Serve with a little grated cheese. Cabbage soup is made in the same way except that it takes longer to cook the cabbage. Instead of one vegetable several may be used. Turnips, cabbage, onions, and carrots in about the same proportion, chopped fine and fried tender, without any water, and added to the soup, make what is known in France as Julienne soup. EGGS IN SEVERAL FORMS. _Coddled Eggs._--The most delicate way to cook an egg is to coddle it. Put six into a vessel that will hold two quarts. Fill with boiling water, cover closely, and let it stand in a warm place for ten minutes. If you desire them better cooked let them stay in the water longer. If you want to do but one egg, put it in a quart of boiling water, cover and let stand five minutes. _Shirred Eggs._--To shirr an egg break it into a saucer or any small dish that has been well greased. Put into a hot oven and leave until glazed. Season and serve at once. _Scrambled Eggs._--Heat a teaspoonful of milk to each egg in a sauce-pan not more than a quarter of an inch deep and about the right size to hold the quantity of eggs desired. Add a little salt, pepper, and butter. When hot put in the eggs, and as they lie on the bottom of the pan, scrape off with a spoon letting the raw part take the place of those portions already cooked, and continue this until a creamy custard is formed. Be careful not to cook the eggs so long that this custard is changed to a hard mass. PROPER COOKING OF VEGETABLES.