Boil well again. Toast some bread and cut in slices, and put in the tureen when the soup is served. The hulls of green peas will answer; boil them well with a few peas, then season as above and boil. Two hours will be enough to boil green pea soup.--_Mrs. W._ _Green Pea Soup._ Boil half a peck of peas in one and a half gallons water, till perfectly done. Take out, mash and strain through a colander, then pour a little of the water well boiled over them, to separate the pulp from the hull. Return it to the water they were boiled in; chop up one large or two small onions; fry them in smallest quantity of lard, not to brown them. Add this with chopped thyme, parsley, pepper and salt. Just before taking off the fire stir in one tablespoonful butter. If the soup is too thin, cream a little butter with flour to thicken.--_Mrs. I._ POTATO SOUP. Mash potatoes, pour on them one teacup cream, one large spoonful butter. Pour boiling water on them till you have the desired quantity. Boil until it thickens; season with salt, parsley, and pepper to your taste.--_Mrs. R. E._ _Potato Soup._ Pour two quarts water on six or seven large peeled potatoes, adding two or three slices of middling; boil thoroughly done. Take them out, mash the potatoes well and return all to the same water, together with pepper, salt, one spoonful butter, and one quart milk, as for chicken soup.--_Mrs. W._ OYSTERS AND OTHER SHELL FISH. STEWED OYSTERS. Put butter, salt and pepper in a stew-pan, and put the oysters to the butter and stew until perfectly done.--_Mrs. D._ _Stewed Oysters._ Take one-quarter pound nice butter, put it in a pan and melt, then pepper and salt, add a small piece of cheese. When it is all melted add one pint of oyster liquor, and boil; when hot, strain and put back in pan, then add oysters and boil five minutes.--_Mr. K. N._ _Stewed Oysters._ Pour into a stew-pan ½ gallon oysters. 2 tablespoonfuls pepper vinegar. 1 teaspoonful black pepper. 1 teaspoonful salt. Let them simmer until the oysters are plump; take them out with a fork and drop them into a tureen, on a handful of crackers and three heaping tablespoonfuls fresh butter. Pour one pint milk to the liquor, let it boil up and strain it on the oysters. Rinse out the stew-pan and pour the oysters, liquor, etc., back into it, and set it on the fire. When it comes to a boil, serve. This method deprives the oysters of the bits of shell.--_Mrs S. T._ _To Stew Oysters._ Put into the kettle one pint liquor, one-half pound butter, and pepper. Let it boil, then put in the oysters, after draining them in a colander. They will be done as soon as they boil up, or when they curl right well. When ready to take up, add half teacup cracker crumbs and a little salt in the stew.--_Mrs. P. W._ _To Stew Oysters._