Wash the peas in cold water (rejecting those which float) and soak them over night. In the morning drain the water off and cover them again with 1 qt. of the boiling water. Boil until tender, about 1-1/2 hour. Now add the stock and 1 pt. of the boiling water. Press the whole through a sieve; wash the soup kettle, return the soup, boil up once, add salt and pepper and serve with croutons. Dried pea soup may be made in exactly the same manner, using 1 pt. of dried peas instead of the split ones. ONION SOUP. 1 large Spanish onion. 1 qt. stock. 1 tbsp. flour. 2 tbsps. butter. Salt and pepper to taste. Peel and chop the onion. Put the butter in a frying-pan, add the onion, and stir until a nice brown. Put the stock on to boil. Skim the onions out of the butter and add them to the stock. Stir 1 tbsp. of flour into the remaining butter, thin with a little of the stock, put all together, and simmer for 20 minutes. Add salt and pepper, and it is ready to serve. MACARONI SOUP. 1 qt. clear soup. 1 tsp. salt. 5 sticks macaroni. Break the macaroni into small pieces and throw it into 1 quart of boiling water containing the tsp. of salt. Let it boil uncovered 25 minutes. Drain off the water and add the macaroni to the hot stock, cover and cook slowly for 10 or 15 minutes. A little more seasoning may be added if desired. OYSTER SOUP. 1 pt. oysters. 1/2 pt. cold water. 1/4 tsp. pepper. Salt to taste. 1 pt. milk. 2 (l.) tbsps. flour. 2 tbsps. butter. Put a strainer over a bowl and turn the oysters into it. Pour the water over the oysters and stir with a spoon until all the liquid has passed through the strainer. Reserve 1/2 cup of the milk, pouring the remainder into the double boiler, set it on the fire. Put the oyster liquor in a stew-pan, and heat slowly. Mix the cold milk with the flour, and stirring into the boiling milk; cook for 10 minutes. When the oyster liquor boils, skim it. When the flour and milk have cooked for 10 minutes, add the oysters, butter, salt, pepper and oyster liquor. Cook until the oysters curl on the edge and are plump. Serve at once. BEAN SOUP (WITHOUT STOCK). 1 qt. dried white beans. 1 large tbsp. butter. 2 qts. water. Salt and pepper to taste. Wash the beans, cover them with water, and soak over night. Next morning drain, put them on to boil with 2 quarts of fresh cold water. As soon as they come to a boil drain this water off and throw it away. Cover again with 2 quarts of fresh boiling water, add 1 ssp. of soda, and boil until soft. Press the beans through a sieve, return to the kettle, and if too thick add enough boiling water to make the soup about the consistency of cream. Add the salt, pepper and butter, and serve. (Minced onion, carrot, or celery fried in a little butter or dripping, and added to this soup before straining, improves the flavor.) BOUILLON.