The household (of the Detroit free press)

To one pint tomatoes canned, or four large raw ones cut fine, add one quart boiling water and let them boil. Then add one teaspoonful of soda, when it will foam ; immediately add one pint of sweet milk, with salt, pepper, and plenty of butter. When this boils, add eight small crackers rolled fine and serve. Equal to oyster soup. A very nice flavor for tomato soup is stale bread cut into thin slices and fried brown in drippings or lard, then salted and cut into dice-shaped pieces and served in the soup when dished up. TURKEY SOUP. Take the turkey bones and cook one hour in water enough to cover them ; stir in a little dressing and a beaten egg ; take from the fire, and when the water ceases to boil add a little butter, pepper and salt. GREEN TURTLE SOUP. A glass of wine, two onions, bunch of sweet herbs, juice of one lemon, five quarts of water. Chop up the coarser parts of the turtle (directions for cooking turtle given in " Shell Fish "), with the entrails and bones. Add to them four quarts of water, and stew four hours with the herbs, onions, pepper and salt. Stew very slowly, but do not let it cease to boil during this time. At the end of four hours strain the soup, and add the finer parts of the turtle and the green fat, which has been simmered for one hour in two quarts of water. Thicken with browned flour, return to the soup pot, and simmer gently an hour longer. If there are eggs in the turtle, boil them in" a separate vessel for four hours, and throw into the soup before taking it up. If not, put in mock eggs, then the juice of the lemon and the wine ; beat up once and pour out. Some cooks add the finer meat before straining, boiling all together five hours ; then strain, thicken, and put in the green fat, cut into pieces an inch long. This makes a finer looking f oup than if the meat is left in. For the mock eggs take the yolks of three hard-boiled eggs, and one raw egg well beaten. Rub the boiled eggs into a paste with a teaspoonful of butter, tried with the raw egg ; roll into pellets the size and shape of turtle-eggs, and lay in boiling water for two minutes before dropping into the soup. OX TAIL SOUP. Two ox tails, two whole onions, two carrots, one small turnip, two tablespoonfuls of flour, a little white pepper, and one gallon of water ; boil all two hours ; then take out the tails and cut the meat in small pieces ; return the bones to the pot for a short time ; boil another hour ; strain the soup ; add two spoonfuls of arrow root to the meat, and boil all quarter of an hour. VEAL SOUP. A three-pound joint of veal, well broken in four quarts of water, and set over the fire to boil ; prepare a quarter pound of macaroni by boiling it by itself with water enough to cover; add a little butter to the macaroni when it is tender; strain the soup and season with salt and pepper, th,en add the maccaroni and water in which it was boiled. A pint of rich milk or cream and celery flavor is relished by many, if added. VEGETABLE SOUP.