PEA SOUP.—The cheapest and most wholesome way, is to make it by “A. Braden’s Prepared Peas,” a sixpenny packet of which will make six or eight quarts of good soup; or, take a third of the packet, mix with enough soup to form a thick batter, add two or three quarts of the common soup given below, and boil fifteen minutes. COMMON SOUP.—Take the bones of beef, (ribs, sirloin, &c.) break small, put into a digester or a large pan, cover with water, boil, and keep covered; then add a crust of bread toasted, a pound of pearl-barley, two onions in slices, a faggot of sweet herbs, a bay-leaf, two carrots cut small, and other vegetables; fill up to a gallon with the liquor that corned beef, bacon, pork, or any other meat has been boiled in, and season with pepper and salt to taste. HARE SOUP.—Take a hare and cut in pieces, put into an earthen jar, with two onions cut small, three blades of mace, a pinch of salt, two anchovies, or three-quarters of a red herring, three quarts of water, and wine to flavour, perhaps a pint of red wine. Bake in a quick oven for three hours, then strain the liquor into a stewpan. Have ready boiled four ounces of fine pearl-barley, add this, scald the liver, and rub it through a sieve with a wooden spoon, put this into the soup, set over the fire, and keep it stirring till near boiling—but it must not boil—then remove. Put some toasted bread into the tureen, pour the soup on, and serve hot. FISH. FISH.—In cleaning cod-fish, haddock, whiting, whiting-polluck, hake, ling, &c., they should be cut open for some distance below the vent; the sound of one side being carefully cut up with a sharp knife, as close to the back-bone as possible, and the blood must be scraped out with a knife, or scrubbed with a brush. The back-bone of a hake is extracted entire by separating it with the fore-finger and thumb of the right hand, from behind the poll, and tearing it out. Fish that are dressed with the scales on, should be dipped in water, and rubbed with a coarse towel from the head downwards. SALT FISH should be properly soaked in water previous to being dressed, for at least twelve hours, then taken out, scrubbed with a coarse cloth, and laid on a stone or table to drain for six or eight hours, when it should be again put into water, just lukewarm, to remain there ten or twelve hours. HAKE CUTLETS.—Cut a moderate sized hake into cutlets length-wise, about the size of ordinary veal cutlets, dry well with a cloth, egg well, dip in bread crumbs, and fry light brown; then serve hot on a napkin, with fried parsley garnish. BARBEL, TO FRY.—Split the barbel, if large; pepper and salt it well, fry a light brown, and serve with melted butter. DACE, TO FRY.—Open the belly, cut the fins close off, scale them well, dry in flour, and fry a light brown; serve with melted butter.