Wash a piece of bacon or ham thoroughly, cover with cold water and bring to a boil. Pour the water off and put on again in boiling water. When the meat is half done add some bay leaves, carrots, celery, young peas, asparagus, parsley, cauliflower, and dried prunes or pears and cinnamon. When the vegetables are tender, brown some butter and flour, mix with finely chopped marjoram and thyme; add to the soup, boil a few minutes longer, and serve. This is excellent in the spring-time. For people with digestive troubles, the soup must be strained. A few raw yolks of eggs may be beaten up with the soup before serving, if desired. SOUP STOCK. Wash some beef, mutton or veal bone thoroughly. Put to boil in cold water, skim and cook for four hours or longer. When done, strain into several stone jars or bowls. Let cool and set on ice. When preparing soup, cook the desired amount of vegetables in a little salt water; when tender, add the soup stock, bring all to a boil and strain. This stock can also be used for the preparation of vegetables and purees, especially for people who do not eat meat. Add one-half to one whole cup of stock to the vegetable water and prepare with a butter sauce. KIDNEY SOUP WITH RICE. Use soup stock or prepare a clear strong meat soup from middle rib or soup bone to which one or two kidneys have been added. For flavoring tie the tops of celery roots and green onions into a bunch and cook in the soup. The celery and onions can be eaten as a vegetable if desired. Serve with plain water rice as directed for clear soup. PIGEON SOUP. Take old pigeon for soup. Flavor with asparagus or young peas. Boil some rice in a little water and salt separately; when half done, add it to the (pigeon) soup and cook an hour longer. Raw yolks of eggs may be added to the soup before serving. POTATO SOUP. No. 1. Boil potatoes with salt water and an onion; pour off water, mash potatoes fine, and add the potato water. Bring to a boil some fresh cream and milk in a separate saucepan, and add it to the potatoes. Flavor with a little pepper, and chopped parsley. POTATO SOUP. No. 2. Boil the potatoes in plenty of water with salt and onions; drain off water, mash potatoes, and return to the potato water. Then melt some butter, thicken with flour, add the hot potato soup to it gradually, and boil all a few minutes. Bring some fresh milk and cream to a boil, add it to the soup, and flavor with chopped parsley and pepper. CLAM CHOWDER. Prepare like potato soup number two, and add clams and hot cream. OATMEAL SOUP, WITH HAM.