After stewing a few minutes, add the meat from the claws, then the crabs, and lastly the fat from the back shells. Season with salt, cayenne and black pepper, parsley, sweet marjoram and thyme, one-half teaspoonful lemon juice, and peel of one lemon. Pour in the water with which the seeds were scalded, adding more should there not be the quantity of soup required. Boil moderately one hour. About a quarter of an hour before serving, sift in grated bread crumbs or pounded crackers as a thickening. Any firm fish prepared by this recipe is excellent.--_Mrs. J. I._ _Crab Soup._ One dozen crabs to one gallon water. Take off top shell; clear body of crabs. Cut through the middle, put them into a kettle, mix with some butter, and brown them. Then add one gallon water, and simmer for half an hour. Skim slightly, and add the hock of an old ham, and strained tomato juice one pint. Boil two hours. Season with pepper, spice if liked, and half-pint wine. The claws are to be cracked and divested of the jaws. A Hampton recipe.--_Miss E. W._ BEEF SOUP. Crack the bone of a shin of beef, and put it on to boil in one quart water. To every pound meat add one large teaspoonful salt to each quart water. Let it boil two hours and skim it well. Then add: 4 turnips, pared and cut into quarters. 4 onions, pared and sliced. 2 carrots, scraped and sliced. 1 root of celery, cut into small pieces. When the vegetables are tender, add a little parsley chopped fine, with salt and pepper to the taste. Serve hot.--_Mrs. P. McG._ _Another Recipe for Beef Soup._ One shin beef in one-half gallon water, put on before breakfast and boiled until dinner. Thicken with brown flour two or three hours before dinner. Put in one carrot, two turnips, one onion, thyme, cabbage, and celery-seed.--_Mrs. H. P. C._ _To prepare a Beef's Head as Stock for Soup._ Cut up the head into small pieces, and boil in a large quantity of water until it is all boiled to pieces. Take out all the bones as for souse cheese, and boil again until thick. Then while hot, season very highly with pepper, salt, catsup, allspice, and onions chopped fine. Put into a mould to get cold. For a small family cut a thick slice, say five inches square, whenever you want soup in a hurry, adding about a quart of water. It need cook for a few minutes only, and is valuable as keeping well and being ready in times of emergency. By adding a few slices of hard-boiled egg and a gill of good cooking wine, this soup may have very nearly the flavor of mock turtle.--_Mrs. A. M. D._ CALF'S HEAD SOUP. Take one-half liver and the head of a mutton, veal or beef, and boil until the meat drops from the bone. Cut up fine and add one-half the brains; then: 1 onion. 1 spoonful spice. ½ spoonful cloves. 1 spoonful black pepper and a piece of mace. 3 tablespoonfuls flour. 3 tablespoonfuls flour, and salt to the taste. Put in enough water at first, as adding it makes the soup thin.