Wash one-half a cup of steel cut oats with cold water. Bring to a boil with two or three quarts of water; add salt, celery, parsley, onions, and about six potatoes. Wash a piece of bacon or ham with plenty of fat on it, parboil it in water for ten minutes, then put it into the soup; boil all for about two hours. Mash and strain. Take off the grease, mix with flour, add the strained soup to it gradually, let boil a few minutes. It can be prepared without meat. This is an economical and nutritious dish. BARLEY SOUP. Prepare the same as oat meal soup. Fat meat may be used in place of ham. KNORR’S PEA SOUP. Knorr’s pea soup can be bought in all first class grocery stores. Time for preparation, twenty minutes. It may be improved by adding hot cream or gelatine to it, or by thickening it with butter and flour. Bean, lentil, green corn, tomato, and several other soup extracts of Knorr’s can be prepared in the same manner and improved in many ways if desired. They are very nutritious and save time and labor. BEER SOUP. No. 1. Wash and chop fine some dried currants and raisins, put them to boil with one pint of white, stale bread, three pints or more of cold water, a piece of cinnamon, a little salt, a few spoonsful of sugar and about a pint bottle of imported root beer. Boil very slowly for one-half hour or longer, run through a colander. Add some hot cream or a piece of butter and two yolks of eggs. BEER SOUP. No. 2. Bring to a boil a pint of imported root beer and a pint of water. Flavor with a piece of cinnamon. Mix two or three tablespoonsful of white flour with cold water, and put into the boiling beer, add some sugar and salt. Boil eight to ten minutes. Remove from the fire, add to it a cupful of hot cream while stirring. Serve with zwieback. BEER SOUP. No. 3. Prepare like beer soup number one, in place of white bread use stale black bread or one-half of each. This is excellent for constipation. MILK SOUPS. Milk soups may be prepared with rice, buckwheat, barley, tapioca, oats, wheat, flour, corn, macaroni or rye. Oats and barley should be soaked. Rich milk with one-half water is preferable to skim milk or poor milk. Bring the desired amount of milk and water to a boil, stir the grains into it, and boil one-half to one hour. Whole vanilla, cinnamon, or lemon rind may be boiled with it. Salt should not be added until done. It may be flavored with grated bitter almond, fine pepper, mace or nutmeg, or extract of vanilla or other flavoring. Concentrated flavorings should not be added until it is removed from the fire. Yolks of eggs may be added before serving. (Oats, barley and buckwheat do not mix well with eggs.) Sugar is not necessary for milk soups, but if it is desired, it should be added while boiling. BUTTERMILK SOUP. Mix some white flour with cold buttermilk, stir over the fire until it boils, add sugar and boil ten minutes. Add hot cream or yolks of eggs or flavoring before serving, as desired.