"We add to the list of M. Soyer's soups, a receipt for a purely American soup, a great favorite at the South, and esteemed a great luxury by those who have eaten of it. - Ed.

[Open and cleanse twelve young fat crabs (raw), and cut them into two parts; parboil and extract the meat from the claws, and the fat from the top shell. Scald eighteen ripe tomatos; skin them and squeeze the pulp from the seed, and chop it fine; pour boiling water over the seed and juice, and having strained it from the seed, use it to make the soup. Stew a short time in the soup-pot three large onions, one clove of garlic, in one spoonful of butter, two spoonfuls of lard, and then put in the tomatos, and after stewing a few minutes, add the meat from the crab claws, then the crabs, and last the fat from the back shell of the crab; sift over it grated bread-crumbs or crackers. Season with salt, Cayenne and black pepper, parsley, sweet marjoram, thyme, half teaspoonful lemon juice, and the peel of a lemon; pour in the water with which the seed were scalded, and boil it moderately one hour. Any firm fish may be substituted for the crab.]