The household (of the Detroit free press)

Two young fowls, or one full-grown ; half pound pickled ham or pork ; one gallon water ; cut the fowls in pieces, put into the pot with the ham or pork, and one quart of water, or enough to cover them ; stew for an hour, or until you can cut easily into the breast ; take out the breasts, leaving the rest of the meat in the pot, and add the remainder of the water, boiling hot ; keep the soup stirring slowly while you chop up the breasts ; rub the yolks of four hard-boiled eggs smooth, moistening to a paste with a few spoonfuls of soup ; mix with these a handful of fine bread crumbs and the chopped meat, and make it into small balls. When the soup has boiled in all two-and-a-half hours, if the chicken be reduced to shreds, strain the meat and bones ; season with salt, pepper, and a bunch of parsley ; drop in the balls of force-meat, and after boiling ten minutes incorporate the ingredients thoroughly ; add, a little at a time, one pint of rich milk thickened with a little flour ; boil up once and serve. BEEF SOUP. Put on your kettle by eight o'clock in the morning ; break up four or five pounds of a beef shank ; boil it slowly in water enough for your soup ; an hour before you wish to serve, cut up four or five potatoes, half-a-dozen small onions and add a tablespoonful of rice, and, if you wish, a little cabbage and celery ; boil slowly till the dinner is to be served ; remove the bones, and if you prefer it clear, strain off the vegetables through a colander or sieve. Add salt and pepper to taste. It is a good and economical plan to put the roast beef bones and ends of beefsteak into your soup kettle for stock. Then you can use it for tomato or cabbage soup and save all the waste. BEAN SOUP. Put the beans into a kettle, pour on enough water to cover, and when they commence to boil stir in a small piece of soda and let boil up once ; pour off the water, put on Iresh with a small piece of pork, and let them cook until well done, then dip out the beans and press them through a colander into the water in which they were boiled ; tie up some thyme in a little bag, put in the pot to simmer a few minutes ; boil hard a few eggs, quarter and put eggs into the soup, and a sliced lemon, a little butter, and season with salt and pepper. A piece of fresh raw beef added with the seasoning is a great improvement ; let it remain in until well done through, but do not serve it in the soup ; or rich milk and butter may be substituted for the beef. CLAM SOUP. Cut salt pork into very small squares and fry light brown ; add one large or two small onions cut very fine, and cook about ten minutes ; add two quarts of water and one quart of raw potatoes sliced ; let it boil, then add one quart of clams. Mix one tablespoonful of flour and water, add to it one pint of milk, pour into the soup and let it boil about five minutes. Add butter, pepper and salt to taste. Worcestershire sauce may be added if liked. GAME SOUP.