of ox
tail in cold water to free them of fat. Mix an ounce and one half of
flour smoothly with a little cold water, add to the stock and simmer for
twenty minutes. Add a little cayenne, a few drops of lemon juice and a
glass of port wine if liked and serve.

OYSTER SOUP.

MISS MIRIAM STRANG.

One quart boiling water, one quart milk, stir in one teacup rolled
cracker crumbs, season with pepper and salt to taste. When all come to a
boil add one quart of oysters; stir well so as to keep from scorching,
then add a piece of butter size of an egg; let it boil up just once,
then remove from the fire immediately.

CREAM OF PEA SOUP.

MISS RUTH SCOTT.

One tin of peas and one pint of water, a very small piece of onion, let
it boil about twenty minutes, strain and mash through sieve. Two
tablespoonfuls of butter, and one of flour, well blended together. Add
that to the peas. Last of all add a pint or _more of boiling milk_. Put
on the stove till it thickens, but be careful not to let it boil.

PALESTINE SOUP.

MRS. W. COOK.

Wash and pare two pounds of artichokes and put them in a stewpan with a
slice of butter, two or three strips of bacon rind, which have been
scalded and scraped and two bay leaves. Put the lid on the stew pan and
let the vegetables "sweat" over the fire for eight or ten minutes,
shaking the pan occasionally to keep them from sticking. Pour on water
to cover the artichokes and stew gently till soft. Rub them through a
sieve, mix the liquor they were boiled in with them, make the soup hot
and add boiling milk until it is as thick as double cream. Add pepper
and salt to taste. Just before serving, mix with the soup a quarter of a
pint of hot cream. This addition will be a valuable one, but may be
dispensed with.

PUREE DE PETIT POIS.

MISS STEVENSON.

One pint green peas, two yolks of egg, one gill cream, one and one half
pints stock, salt and pepper. Strain the liquid from the peas, put them
with the stock in a saucepan and simmer twenty minutes; pass them
through a sieve, pour back to the pan, add yolks, cream, pepper and
salt, and stir over the fire until it begins to thicken; do not allow it
to boil. A spray of mint boiled with the peas is a great improvement.

PUREE DE VEAU.

Four ounces pounded veal, one pint stock, one ounce butter, one ounce
flour, yolks of two eggs, few drops of lemon juice, one half pint
whipped cream. Mix veal and butter together in a saucepan, add flour,