1 grated turnip. 1 mashed potato. 1 tablespoonful pepper sauce. 1 tablespoonful made mustard. 1 tablespoonful butter. 1 teaspoonful celery seed. 1 teaspoonful fruit jelly. 1 teacup milk. Minced onion and parsley. Boil up and serve.--_Mrs. S. T._ TOMATO SOUP. Take one quart ripe tomatoes, peeled and chopped up, or a three-pound can of same, put in an earthenware baking dish with 1 pint grated corn (or, if in winter, dried corn prepared as if for the table), and add-- 1 teacup sugar. 1 teacup grated cracker. 1 teacup butter. 1 teaspoonful black pepper. 2 teaspoonfuls salt. Set this in a hot oven with a tin plate over it to prevent browning. Have ready, in a porcelain kettle or pan, two quarts new milk boiling hot. When the tomatoes and corn are thoroughly done, stir in one large Irish potato mashed smooth, a little minced onion and parsley, and pour into the boiling milk and serve.--_Mrs. S. T._ _Tomato Soup._ A shin of beef, season to your taste with all kinds of vegetables: Tomatoes, turnips, carrots, potatoes, cabbage cut fine, corn, butter beans and celery. When nearly done, take vegetables out and mash them well, and also cut the beef up fine. It is best to season with salt and pepper when you first put it on. The beef should be put on very early.--_Mrs. J. L._ _Clear Tomato Soup._ 1 large can tomatoes. 1 beef shin. 1 bunch soup herbs. 1 gallon water. Boil eight hours, stir and skim several times. Strain through wire sieve, add one tablespoonful Worcester sauce and same of brown sugar. Serve with dice of toasted bread; pepper and salt to taste.--_Mrs. R. R._ ASPARAGUS SOUP. Cut the asparagus into small pieces and put on to boil in salt water, with slices of middling; just before dinner, taking it off, beat four eggs and stir in one pint milk or cream, a piece of butter. A piece of veal may be boiled with it, if you wish meat.--_Mrs. H._ _Asparagus Soup._ Parboil the asparagus with as much water as will cover them; then pour the water and asparagus into milk, then add butter, pepper and salt, also bread crumbs, and boil until the asparagus is done.--_Mrs. S._ PEA SOUP. Soak one pint of split peas in water for twelve hours; drain off the water, put the peas into a saucepan with three pints cold water, one-half pound bacon, two sprigs of dried mint, a bay leaf, some parsley, an onion stuck with one or two cloves, some whole pepper, and salt to taste. Let the whole boil three hours, then pass the purée through a hair sieve; make it hot again and serve with dice of bread fried in butter.--_Mrs. A._ GREEN PEA SOUP. Boil one quart peas in two quarts water, and two thin slices bacon. When done mash through a colander; then put back in the same water, throwing away the slices of bacon. Season with pepper, salt, spoonful butter rolled in flour.