When the tea-kettle boils, pour the water into a pan of "loppered" milk. It will curd at once. Stir it and turn it into a colander, pour a little cold water over it, salt it and break it up. A better way is to put equal parts of buttermilk and thick milk in a kettle, over the fire, heat it almost boiling hot, pour into a linen bag and let it drain till next day. Then take it out, salt it, put in a little cream or butter, as it may be thick or not, and make it up into balls the size of an orange. SOUP. As making soup is a tedious process, it is best to make enough at once to last several days. Beef shank is most generally used in making nutritious soup. It is best to get this the day before using it, and soak it all night in cold, clear water. If you cannot do this, however, get it as early in the morning as you can. Break the bones, wash it, soak it a few minutes in weak salt and water, and put it in a large boiler of cold water. As soon as it begins to simmer, remove the dark scum that rises on top. Keep the boiler closely covered, and boil very slowly till an hour or two before dinner. Then, with a ladle, remove all the fat from the top, as it is this element that makes soup unwholesome. Strain and season, or, if you prefer, season just enough for one meal, reserving the rest as foundation for another sort of soup. It is well always to keep some of this stock on hand in cold weather, as by the addition of a can of tomatoes, or other ingredients, a delicious soup may be quickly made of it. Never throw away water in which any sort of meat has been boiled, as it is much better to simmer hash or a stew in this liquor than in water, and it is also invaluable for basting fowls or meats that have not been parboiled. Directions for soup making are so fully given in the following pages that it is needless for me to say anything further on the subject here. OYSTER SOUP. 100 oysters. 1 teaspoonful salt. 1 tablespoonful black pepper. ¼ pound butter. Yolks of 3 eggs. 1 pint rich milk, perfectly fresh. 3 tablespoonfuls flour. Separate the oysters from the liquor: put the liquor to boil, when boiled add salt, pepper and butter, then the flour, having previously made it into a batter. Stir all the time. When it comes to a boil, add the eggs well beaten, then the milk, and when the mixture reaches a boil, put in the oysters; let them also just boil, and the soup is done. Stir all the time to prevent curdling.--_Mrs. Judge M._ ECONOMICAL OYSTER SOUP. 1 quart oysters. 2 quarts water. Boil with salt and pepper. Cut up one tablespoonful butter with flour and put in while boiling; beat the yolks of four eggs light, mix them with one-half pint milk. When the oysters are well cooked, pour on the milk and eggs, stirring all the time. Let it boil up, and take off quickly, and pour into the tureen, over toasted bread cut into dice--if preferred rich, leave out some of the water.--_Mrs. Lt.-Gov. M._