Have a head nicely cleaned, the brains taken out and the head put to soak. Put it on with, 1 gallon water. 1 piece of fat ham. Thyme, parsley, pepper and salt. Boil together until the flesh is tender; take out and chop--strain the water--two tablespoonfuls brown flour, four ounces butter--returning the "dismembered" fragments; let it boil till reduced to two quarts. Season with one-half pint wine, one gill catsup, nutmeg, mace, allspice. Cut up the liver, and fry; beat the brains up with an egg, pepper and salt; fry in cakes and lay in the soup when served up, and hard boiled eggs sliced up and put in.--_Miss B. L._ _Ox-tail Soup._ Wash and soak three tails; pour on them one gallon cold water; let them be brought gradually to boil, throw in one and a half ounce salt, and clear off the scum carefully as soon as it forms on the surface. When it ceases to rise, add: 4 moderate sized carrots. 2 or 3 onions. 1 large bunch savory herbs. 1 head celery. 2 turnips. 6 or 8 cloves, and ½ teaspoonful peppercorns. Stew these gently from three hours to three and a half hours. If the tails be very large, lift them out, strain the liquor and strain off all the fat. Cut the meat from the tails and put it in two quarts or more of the stock. Stir in, when this begins to boil, a thickening of arrow-root or of rice flour, mixed with as much cayenne and salt as may be required to flavor the soup, and serve very hot.--_Mrs. P._ CHICKEN SOUP. Put on the chickens with about three quarts water and some thin slices bacon. Let it boil well, then put in: A spoonful butter. 1 pint milk. 1 egg, well beaten. Pepper, salt, and celery or celery-seed or parsley. Let all boil up. Some dumplings made like biscuits are very nice in it.--_Mrs. W._ _Roast Veal and Chicken-bone Soup._ Boil the veal and chicken bones with vegetables, and add one handful maccaroni, broken up fine. Boil the soup half an hour. Color with a little soy or catsup.--_Mrs. S._ _Chicken Soup._ Put on the fire a pot with two gallons water and a ham bone, if you have it; if not, some slices of good bacon. Boil this two hours, then put in the chickens and boil until done: add one-half pint milk and a little thickening; pepper and salt to the taste. After taking off the soup, put in a piece of butter size of an egg. Squirrel soup is good made the same way, but takes much longer for a squirrel to boil done.--_Mrs. P. W._ GIBLET SOUP. 1 pint dried green English peas. 1 pound giblets. 1 dozen cloves. 1 small piece red pepper. Nearly 1 gallon water. Boil peas slowly seven hours. Add giblets, spices, and salt to taste, two hours before dinner. When peas are dissolved, strain through sieve; cut giblets into dice and return to soup; boil up and serve. Will be enough for six or eight persons.--_Mrs. R. R._ OKRA SOUP.