Even an old fowl which is unusable in any other way makes excellent broth. Prepare as in any stock, and, when used, add a tablespoonful of rice to each quart of broth, boiling till tender. A white soup will be found the most savory mode of preparation, the plain broth with rice being best for children and invalids. TOMATO SOUP WITHOUT MEAT. Materials for this soup are: one large can, or twelve fresh tomatoes; one quart of boiling water; two onions; a small carrot; half a small turnip; two or three sprigs of parsley, or a stalk of celery,--all cut fine, and boiled one hour. As the water boils away, add more to it, so that the quantity may remain the same. Season with one even tablespoonful each of salt and sugar, and half a teaspoonful of pepper. Cream a tablespoonful of butter with two heaping ones of flour, and add hot soup till it will pour easily. Pour into the soup; boil all together for five minutes; then strain through a sieve, and serve with toasted crackers or bread. HASTY TOMATO SOUP. Simple but excellent. One large can of tomatoes and one pint of water brought to the boiling-point, and rubbed through a sieve. Return to the fire. Add half a teaspoonful of soda, and stir till it stops foaming. Season with one even tablespoonful of salt, two of sugar, one saltspoonful of cayenne. Thicken with two heaping tablespoonfuls of flour, and one of butter rubbed to a cream, with hot soup added till it pours easily. Boil a pint of milk separately, and, when ready to use, pour into the boiling tomato, and serve at once, as standing long makes the milk liable to curdle. OYSTER SOUP. Two quarts of perfectly fresh oysters. Strain off the juice, and add an equal amount of water, or, if they are solid, add one pint of water, and then strain and boil. Skim carefully. Add to one quart of milk one tablespoonful of salt, and half a teaspoonful of pepper, and, if thickening is liked, use same proportions as in hasty tomato soup, and set to boil. When the milk boils, put in the oysters. The moment the edges curl a little, which will be when they have boiled one minute, they are done, and should be served at once. Longer boiling toughens and spoils them. This rule may be used also for stewed oysters, omitting the thickening; or they may be put simply into the boiling juice, with the same proportions of butter, salt, and pepper, and cooked the same length of time. CLAM SOUP. Fifty clams (hard or soft), boiled in a quart of water one hour. Take out, and chop fine. Add one quart of milk, half a teaspoonful of pepper, and one teaspoonful of salt. It will be necessary to taste, however, as some clams are salter than others. Rub one tablespoonful of butter to a cream with two of flour, and use as thickening. Add the chopped clams, and boil five minutes. If the clams are disliked, simply strain through a sieve, or cut off the hard part and use the soft only. PURÉE, OF FISH, VEGETABLES, ETC.