e dozen ears of corn to a gallon of water, which will be reduced
to three quarts by the time the soup is done; then pour on a pint of
new milk, two well-beaten eggs, salt and pepper to your taste;
continue the boiling a while longer, and stir in, to season and
thicken it a little, a tablespoonful of good butter rubbed up with two
tablespoonfuls of flour. Corn soup may also be made nicely with water
in which a pair of grown fowls have been boiled or parboiled, instead
of having plain water for the foundation.

SPLIT PEA SOUP. No. 1.

Wash well a pint of split peas and cover them well with cold water,
adding a third of a teaspoonful of soda; let them remain in it over
night to swell. In the morning put them in a kettle with a close
fitting cover. Pour over them three quarts of cold water, adding half
a pound of lean ham or bacon cut into slices or pieces; also a
teaspoonful of salt and a little pepper, and some celery chopped fine.
When the soup begins to boil, skim the froth from the surface. Cook
slowly from three to four hours, stirring occasionally till the peas
are all dissolved, adding a little more boiling water to keep up the
quantity as it boils away. Strain through a colander, and leave out
the meat. It should be quite quick. Serve with small squares of
toasted bread, cut up and added. If not rich enough, add a small piece
of butter.

CREAM OF ASPARAGUS.

For making two quarts of soup, use two bundles of fresh asparagus. Cut
the tops from one of the bunches and cook them twenty minutes in
salted water, enough to cover them. Cook the remainder of the
asparagus about twenty minutes in a quart of stock or water. Cut an
onion into thin slices and fry in three tablespoonfuls of butter ten
minutes, being careful not to scorch it; then add the asparagus that
has been boiled in the stock; cook this five minutes, stirring
constantly; then add three tablespoonfuls of dissolved flour, cook
five minutes longer. Turn this mixture into the boiling stock and boil
twenty minutes. Rub through a sieve; add the milk and cream and the
asparagus heads. If water is used in place of stock, use all cream.

GREEN PEA SOUP.

Wash a small quarter of lamb in cold water, and put it into a soup-pot
with six quarts of cold water; add to it two tablespoonfuls of salt,
and set it over a moderate fire--let it boil gently for two hours,
then skim it clear; add a quart of shelled peas, and a teaspoonful of
pepper; cover it, and let i