Pea Soup.

Leave a pint of peas in the pot, with the water they were boiled in; make a thickening of flour, milk and butter, seasoned with salt, pepper, parsley and thyme; toast two or three slices of bread; cut it up in the tureen; and when the soup has boiled about ten minutes, pour it over.

Children are mostly fond of pea soup, and it seldom disagrees with them. A few slices of fat ham will supply the place of butter.

Soup of Dried White Beans, &c.

Dried beans or peas should be soaked before boiling; they make very good soup with a small piece of bacon or salt pork boiled with them; put them to boil in plenty of water, and after they have boiled an hour, pour it off, and put in cold water--and the meat or bones, and let them boil an hour longer; stir in a little thickening, with pepper, salt, parsley and thyme; mix up some dumplings, and drop in half an hour before the soup is done. Where you have a large family, you should always be provided with dried beans for winter use.

A Vegetable Soup.

Take an onion, a turnip, two pared potatoes, a carrot, a head of celery; boil them in three pints of water till the vegetables are cooked; add a little salt; have a slice of bread toasted and buttered, put it into a bowl, and pour the soup over it. Tomatoes when in season form an agreeable addition.