Take two large handfuls of spinach, after it is washed and picked over, a small head of lettuce, a few sprigs of parsley, and a small white onion peeled and sliced. Put in a saucepan over the fire with a tablespoonful of butter, a dozen peppercorns and two cloves, and a very little boiling water, cover and stand it where the vegetables will only simmer. When they are tender rub together a generous heaping tablespoonful of butter and a heaping tablespoonful of flour, and stir it into the vegetables. Add a little boiling water, mash the vegetables smooth and press them through a fine sieve. Have the puree as thick as possible, return to the saucepan. Have ready a pint of boiling milk, beat two egg yolks with four tablespoonfuls of cream, pour a little of the boiling milk into them, and the rest into the puree, remove from the fire at once, then add the eggs and cream, pour into the tureen and serve immediately. CARROT SOUP. Take half a dozen small French carrots, wash and scrape them, put in a saucepan with boiling water and cook until tender, remove from the fire, mix with milk and press through a sieve. Melt two ounces of butter in a saucepan and rub into it a slightly heaping tablespoonful of flour, add a few grains of cayenne pepper, and stir in a little at a time the carrot puree until smooth like cream, add a few slices of cooked celery root (celeriac), and salt to taste, and pour into the puree. A tablespoonful of sherry, if liked, may be added. Serve with fried croutons. CELERIAC SOUP. Wash, peel and slice three celery roots, put them in a saucepan, cover with boiling water, cook until tender, and mash them through a puree sieve with the water in which they were boiled. Melt a good heaping tablespoonful of butter, stir into it a small tablespoonful of flour, and add to it the celery puree, season with a little cayenne pepper and salt to taste. Add three-quarters of a cup of macaroni previously boiled in water. As soon as it comes to a boil remove from the fire and add as much boiling milk as will make it the proper consistency. Beat two egg yolks with half a cup of cream and stir in quickly just before pouring the soup into the tureen. Care must be taken to do this off the fire, as celery soup is liable to curdle. MOCK CLAM SOUP. Soak a pint of marrowfat beans over night in water enough to cover them. In the morning drain, and put them on the fire with a small onion and a gallon of cold water, boil until tender and strain. Add to the stock a little summer savory, two ounces of butter and a cup of cream or rich milk, season with salt and pepper. When the soup comes to a boil, cut two slices of toast into dice, and four hard-boiled eggs in slices, put in the tureen and pour the soup over them and serve. CORN AND TOMATO SOUP.