OYSTER SOUP. Empty the oysters into a colander and drain off all the liquor; then strain the liquor through a very coarse cloth to rid it of all scum, etc. To a whole can of oysters take a quart of milk. Put the milk, oyster liquor, one level tablespoonful flour rubbed very smooth with one heaping tablespoonful of butter, one tablespoonful salt, one-half teaspoonful pepper, all on the fire together in a farina-boiler (or put a skillet one-third filled with boiling water under the saucepan, to prevent the milk burning). When it comes to a boil, put in the oysters and let them stew for twenty minutes or till the gill of the oyster turns and begins to ruffle and crimp at the edge. Serve immediately, for if they are cooked too long, they become hard, dark and tasteless. If you put the salt in last, it will not curdle the soup. Some add one level teaspoonful whole cloves and same of mace, tied up in a net bag, but they are little improvement.--_Mrs. R._ PURÉE OF OYSTERS. For fifty oysters. Put the oysters on in their own liquor--let them come to a boil--take them out and mince them; skim the liquor when nearly done. Beat well together: 1 egg. 1 dessertspoonful butter. ½ pint milk. 1 cracker sifted. Salt, pepper (mace, also, if liked). Pour this into boiling liquor and then add the minced oysters. When done, the soup is smooth. The milk must be fresh or it will curdle.--_Mrs. John Walker, Alabama._ OYSTER SOUP. Take two quarts of oysters, wash them, and add, 2 quarts water. A bundle of herbs. 1 small onion sliced. Let it boil until all the substance is out of the oysters. Strain the liquor from the ingredients and put it back in the pot. Add a large spoonful butter mixed with flour. Have ready two dozen oysters to throw in just as it is ready to be dished--at the same time stir up two yolks of eggs with a cup of cream. Cayenne pepper is an improvement.--_Mrs. E. W._ TURTLE SOUP. Kill the turtle at daylight in summer, the night before in winter, and hang it up to bleed. After breakfast, scald it well and scrape the outer skin off the shell; open it carefully, so as not to break the gall. Break both shells to pieces and put them into the pot. Lay the fins, the eggs and some of the more delicate parts by--put the rest into the pot with a quantity of water to suit the size of your family. Add two onions, parsley, thyme, salt, pepper, cloves and allspice to suit your taste. About half an hour before dinner thicken the soup with brown flour and butter rubbed together. An hour before dinner, take the parts laid by, roll them in brown flour, fry them in butter, put them and the eggs in the soup; just before dinner add a glass of claret or Madeira wine.--_Mrs. N._ _Turtle Soup._ To one turtle that will weigh from four to five pounds, after being dressed, add one-half gallon water, and boil until the turtle will drop to pieces, then add: