The national course in home economics

Take eight bunches of vegetable oysters, seven or eight in a bunch, one cupful of sweet corn, and one-fourth of a pound of Nuttolene. This is a product compressed from nuts and can be found at all grocers. Cook the oysters until tender and press them through a colander. Rub the corn through the colander and the nuttolene through a fine sieve. Mix the corn and nuttolene together and add the oysters; add the liquor in which the oysters were cooked, with sufficient water to make it the consistency of soup, not porridge. Salt to taste. Heat from one-half hour to an hour. This makes five quarts of soup. W. T. M. PENNSYLVANIA PEA SOUP— No. i. Put one quart of full-grown peas in the saucepan with three pints of boiling water and a little mint. Leave the cover off the pan and boil rapidly until peas are tender. Remove the scum as it rises, press the whole through a coarse sieve and return to the fire, letting it boil up once more. To this add a lump of sugar and salt and pepper. Serve as hot as possible. Mrs. Margeret Eustis. CREAM OF CELERY SOUP. In three pints of boiling water cook three cupfuls of celery, cut fine, until sufficiently tender to be rubbed through a sieve. One pint of milk thickened with one tablespoonful of butter and one tablespoonful of flour. Add celery salt, or extract, salt and pepper. Simmer ten minutes. A cupful of scalded cream added just before serving is an addition. Minerva. ONION AND POTATO SOUP. Take six potatoes, one onion, butter, three pints of water, one large tablespoonful of chopped parsley, the yolks of two eggs, pepper and salt. Fry the potatoes and onion in the butter. When slightly colored put them into the boiling water and add the parsley. Let it boil till the potatoes are quite soft, then press all through a colander. Return the puree to the fire and let it simmer for two or three minutes. When ready to serve have the well-beaten yolks ready and add a little of the soup to them, stirring all the time. When mixed add them slowly to the soup, with plenty of pepper and salt. Do not let the soup boil after adding the eggs. Mrs. Martha Mann. SPLIT PEA SOUP. . Boil a pint of split peas in two quarts of water until quite tender, then add two turnips, one carrot, a stick of celery and some potatoes, all cut in pieces. When tender pulp it through a sieve. Cut a large onion in slices and fry it in butter and flour to thicken the soup. Season to taste. Serve with the soup pieces of bread fried crisp in butter. Mrs. Lucy Ford. GREEN CORN SOUP. Boil one pint of unripe green corn in water, until sufficiently tender, then pass through a sieve and mix it with a quart of nut-meal stock. Let all boil up together and serve in a tureen with toasted bread. A few young spinach leaves may be boiled with the corn to make it a brighter green. Mrs. A. Wolcott. VEGETABLE SOUP.