One pound of fresh boiled salmon, or one small can of the sealed. Pick out all bone and skin, and, if the canned is used, pour off every drop of oil. Shred it as fine as possible. Boil one quart of milk, seasoning with one teaspoonful of salt, and one saltspoonful each of mace and white pepper, increasing the amount slightly if more is liked. Thicken with two tablespoonfuls of flour, and one of butter rubbed to a cream, with a cup of boiling water; add thickening and salmon, and boil two minutes. Strain into the tureen through a purée sieve, rubbing as much as possible of the salmon through with a potato-masher, and _serve very hot_. All that will not go through can be mixed with an equal amount of cracker-crumbs or mashed potato, made into small cakes or rolls, and fried in a little butter for breakfast, or treated as croquettes, and served at dinner. This thickened milk is the foundation for many forms of fish and vegetable purées. A pint of green pease, boiled, mashed, and added; or asparagus or spinach in the same proportions can be used. _Lobster_ makes a purée as delicious as that of salmon. Dry the "coral" in the oven; pound it fine, and add to the milk before straining, thus giving a clear pink color. Cut all the meat and green fat into dice, and put into the tureen, pouring the hot milk upon it. Boiled _cod_ or _halibut_ can be used; but nothing is so nice as the salmon, either fresh or canned. For a _Purée of Celery_ boil one pint of cut celery in water till tender; then add to boiling milk, and rub through the sieve. For _Potato Purée_ use six large or ten medium sized potatoes, boiled and mashed fine; then stirred into the milk, and strained; a large tablespoonful of chopped parsley being put in the tureen. For a _Green-Corn Soup_ use the milk without straining; adding a can of corn, or the corn cut from six ears of fresh boiled corn, and an even tablespoonful of sugar, and boiling ten minutes. _Salsify_ can also be used, the combinations being numberless, and one's own taste a safe guide in making new ones. TURTLE-BEAN SOUP. Wash and soak over-night, in cold water, one pint of the black or turtle beans. In the morning put on the fire in three quarts of cold water, which, as it boils away, must be added to, to preserve the original quantity. Add quarter of a pound of salt pork and half a pound of lean beef; one carrot and two onions cut fine; one tablespoonful of salt; one saltspoonful of cayenne. Cover closely, and boil four or five hours. Rub through a colander, having first put in the tureen three hard-boiled eggs cut in slices, one lemon sliced thin, and half a glass of wine. This soup is often served with small sausages which have been boiled in it for ten minutes, and then skinned, and used either whole or cut in bits. Cold baked beans can also be used, in which case the meat, eggs, and wine are omitted. PEA SOUP.